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Old 01-18-2014, 12:20 PM   #1
TSGlover
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Default First Brisket Smoke

Today I am smoking a brisket for the first time. I got a 13 lb packer brisket from Costco (prime at $2.79/lb) and last night did a little trimming (maybe not enough?).


Here it is fat side up


Here it is with rub - sorry a little blurry


I used old no 2 brisket rub from texasbbqrub (never used before)

Put the brisket in the smoker (Cookshack elite) at 7:50 this morning and running it at 250 degrees. Now I get to wait for a while and keep my fingers crossed.... will post more as I get closer to done.
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Old 01-18-2014, 12:25 PM   #2
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I'm sure it will be great, your from Texas, hoe could this go wrong.
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Old 01-18-2014, 12:27 PM   #3
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Off to a good start. Keep us posted.
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Old 01-18-2014, 12:27 PM   #4
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Looks real good from here.
Really as long as you trimmed out the hard fat, the rest will just come off after it's done.
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Old 01-18-2014, 12:31 PM   #5
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You have my attention. It looks good to me.
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Old 01-18-2014, 12:45 PM   #6
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I'll be watching.
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Old 01-18-2014, 02:38 PM   #7
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That thing looks like it is super floppy. The loose grain of the flat looks promising too.
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Old 01-18-2014, 03:29 PM   #8
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Looks like you got a good brisket.

I like Adkins Western Style Rub on brisket - it's out of Midlothian Tx ( just S of DFW).

Hope cook goes well - looking forward to the results - remember cook till probe tender and that slightly overcooked tastes Way better than undercooked
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Old 01-18-2014, 03:45 PM   #9
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I like what I see so far. We will need a couple of slices to make sure though...
More pics please!!
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Old 01-18-2014, 04:40 PM   #10
TSGlover
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3:00 about 7 hours into smoke, the temp of the probe read 190 which seems a bit high this early in the process. Pulled out brisket to look at



Juices captured so far


I tried to move thermometer around to see if could find a lower temperature but was unable to do so. I also pushed the probe into various parts of the brisket and I was getting a fair amount of resistance (not a butter feeling). At 2:00 I had increased the smoker temp to 300. I would expect I have at least another 3 hours to cook (13 lbs for 10 hours). just surprised at the probe temp.. Also, the brisket smells really good, making me hungry...

Last edited by TSGlover; 01-18-2014 at 04:41 PM.. Reason: small addition
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Old 01-18-2014, 05:47 PM   #11
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Let it Ride........
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Old 01-19-2014, 10:56 AM   #12
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Failure! I ended up cooking it too long. The thin part of the flat was dry and stringy. I haven't tried the point end, but hope that it isn't nearly as dry as the flat. At 4:00 I noticed that the temp had gotten above 200 degrees but thought that maybe I didn't have the probe right so I kept it going until 5:15. I just thought that it would take longer than 9 hours to cook a 13 lb brisket, so I was more concerned with pulling it off too early.

Here is evidence of the overcook


Obviously I am disappointed, but I want to try it again and get it right.
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Old 01-19-2014, 11:17 AM   #13
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That will make very fine chili, so I wouldn't call it a failure but rather an opportunity to make something else. As for over cooking, did you wrap it when you were cooking at 300?
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Old 01-19-2014, 11:24 AM   #14
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Had you rested and cut across the grain i think you would have been happy.

User fail. ;)
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Old 01-19-2014, 12:50 PM   #15
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Overcooked crumbles but is not Dry and tastes Good. Under cooked is Dry as the marbled Fat has not melted. You have to cut against - perpendicular to the grain or it'll shred.

You can chop or shred that up - put in pan with a lil Beef broth and BBQ sauce and put it in oven for 1-2 hrs at 250* and have some Good Sammiches or Taco or Chili meat.

Cook a Brisket till probe tender - not a IT Temp - IT can be anywhere from 195*-210*- every brisket will be a lil different.

I cut a corner of the flat off before smoking so I will know where to start my cuts after resting. Also let the Brisket Rest 1-2 hrs before cutting.

https://m.youtube.com/watch?v=Au0ZzbdMCao

https://m.youtube.com/watch?v=hGAP1DG_Vs8
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