Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 05-04-2013, 07:19 PM   #1
Is lookin for wood to cook with.
Join Date: 04-28-13
Location: Arlington, VA
Default My first brisket

On a lark, I decided to do a brisket today. I think that I'm getting brave after reading all the good Q on the forum . I picket up a 3 pound choice flat from Costco and did some reading yesterday to put my plan together. I rubbed the brisket down with olive oil and some Dizzy Pig Coarse Grind Dizzy Dust and Raising the Steaks seasoning and let it sit overnight. This morning I fired up my WSM with Wicket Good Weekend Warrior lump and tossed on some pecan chunks. I must have been channeling some Brethren mojo because I was able to keep the WSM at 230 +/- 5 degrees from 10 am till 3pm when I crutched the brisket in the oven. At 200 degrees I pulled it from the oven, swaddled it in blankets and rested it in the cooler while I hosted my son's 8th birthday party. The total cook lasted about 7 hours. After the party, I pulled the brisket out of the cooler, put it on a hot fire for a couple minutes a side to crisp up the bark and sliced it for dinner. I used the drippings from the pan (I put in a little beef broth for the crutch) to make a thin sauce that was very good. The meat was fork tender and had a very nice flavor. Not super juicy but not what I would call dry so I'll call it a success.

The results. Not bad for my first time.

Next time, I'll get a whole packer and may not crutch for so long. I didn't inject so I'll probably try that too. How do you guys think I did?
Meat is just better cooked outside.
Chris_B is offline   Reply With Quote

Thanks from: --->
Old 05-04-2013, 07:30 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

That looks good. A great start to the addiction.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Old 05-04-2013, 07:36 PM   #3
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

Nice smoke ring and bark! Mighty Fine! You are defiantly ready for a full packer!
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote

Old 05-04-2013, 08:03 PM   #4
Full Fledged Farker
Shinka's Avatar
Join Date: 02-06-11
Location: New Jersey

Looks like you rocked it! Nice work.
Meadow Creek TS120 w/insulated fire box & BBQ42
Shinka is offline   Reply With Quote

Old 05-04-2013, 08:35 PM   #5
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

Looks good!
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote

Old 05-04-2013, 11:55 PM   #6
kirk fortin
Knows what a fatty is.
kirk fortin's Avatar
Join Date: 11-24-09
Location: San Jose CA

Looks great from here man...I got one going on my WSM oh in about 8 hours or so. Gotta wake up at 5 drive two hours then start it up at my brothers place....if i looks like yours i will be happy
2008 WSM, 2000 Simpsons Smokey Joe, 2001 Platinum Blue Kettle, an 3 more i still have to identify.
kirk fortin is offline   Reply With Quote

Old 05-05-2013, 01:40 AM   #7
Mark Warren
is one Smokin' Farker

Join Date: 04-16-13
Location: here

You did a Great Job!
Mark Warren is offline   Reply With Quote

Old 05-05-2013, 02:49 AM   #8
somebody shut me the fark up.

Titch's Avatar
Join Date: 11-17-12
Location: South East Victoria Australia

If my first Brisket looks like that I will be happy, good looking cook mate
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
Unofficial Vegemite Sponsor.
Don't send the Foster's, it's a Federal crime(IamMadMan)

A Brethren formerly known as....AussieTitch
Titch is online now   Reply With Quote

Old 05-05-2013, 06:41 AM   #9
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

That's looks like a good job on such a small flat. Those can be pretty hard to cook at times.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote

Thanks from:--->
Old 05-05-2013, 06:52 AM   #10
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

You'll never forget your first!
J Crunch
Johnny_Crunch is offline   Reply With Quote

Old 05-05-2013, 06:57 AM   #11
On the road to being a farker
Join Date: 09-09-12
Location: GlenAllen va

Looks great man! I love me some brisket!
Uds chargriller pro weber kettle chubby g2
Hcs is offline   Reply With Quote

Old 05-05-2013, 07:00 AM   #12
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

looks great to me

I think you will find a full packer is easier to do

it is for me anyway thats why I dont do just flats anymore

But now I may try since the RD by me has started selling them and they are real nice looking
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
ButtBurner is offline   Reply With Quote

Thanks from:--->
Old 05-05-2013, 07:14 AM   #13
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

A real good first effort. You have a smoke ring and it wasn't dry. Great job!
oifmarine2003 is offline   Reply With Quote

Old 05-05-2013, 07:58 AM   #14
Babbling Farker

Join Date: 08-30-09
Location: Nashville, TN

And so the long slow march into the darkness that is bbq addiction begins again. (That's one fine looking flatty right there.)
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
cameraman is offline   Reply With Quote

Old 05-05-2013, 08:01 AM   #15
Big George's BBQ
somebody shut me the fark up.

Big George's BBQ's Avatar
Join Date: 02-07-08
Location: Phoenixville, PA

Looks good to me My first brisket was so dry that it fell apart when I cut it
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:30 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts