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Unread 04-08-2008, 10:49 PM   #1
Blackshirt
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Default First Brisket Pron

I've been working at improving the Q for just under a year and this is the first brisket flat i've attempted. I think it turned out pretty well - could have been a bit more tender. Also could have used a bit more smoke. Only used a couple of handfuls each of white oak and cherry.

Took it off the kettle at 190* after 7 hours at 225-250...

Any suggestions or input would be welcome...
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Unread 04-08-2008, 10:56 PM   #2
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Lookin' great! Nice first brisket.

It's a little hard to tell from your pictures but make sure and slice the brisket perpindicular to the grain. This will help improve the tenderness. Some people like to slice a small corner off perpindicular to the grain prior to cooking so you have a ready-made knife guide when you're ready to slice.
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Unread 04-08-2008, 11:16 PM   #3
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My first one turned out like a hockey puck. Yours looks real good.
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Unread 04-08-2008, 11:22 PM   #4
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Good job on your first brisket!
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Unread 04-08-2008, 11:24 PM   #5
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Quote:
Originally Posted by The Pickled Pig View Post
Lookin' great! Nice first brisket.

It's a little hard to tell from your pictures but make sure and slice the brisket perpindicular to the grain. This will help improve the tenderness. Some people like to slice a small corner off perpindicular to the grain prior to cooking so you have a ready-made knife guide when you're ready to slice.
Looks great!! Cut across the grain and i'll bet your tenderness will improve!!
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Unread 04-09-2008, 05:09 AM   #6
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Looks very tasty. I can't wait til I can start smoking again.
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Unread 04-09-2008, 07:21 AM   #7
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I'd hit that!
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Unread 04-09-2008, 08:03 AM   #8
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Nice Job!
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Unread 04-09-2008, 09:26 AM   #9
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Looks great. I am doing a test cook today trying a new injection/rub combo. Will post pics today. Mine is a whole brisket flat and point. thinking of taking the point and doing burnt ends for the first time.
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Unread 04-09-2008, 10:00 AM   #10
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Beautiful color IMO, and i agree with the other guys that it looks like you are not quite cutting across the grain.
Other than that I think I'd eat the whole thing!
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Unread 04-09-2008, 10:45 AM   #11
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Quote:
Originally Posted by RocketMan View Post
Took it off the kettle at 190* after 7 hours at 225-250...

Any suggestions or input would be welcome...
190* may have been a bit low... I usually use the temp only as a guide and do a probe check where the probe of the thermo should go in like "butta"... Resting it in a pre-warmed cooler for a couple of hours would have also made it a bit more tender...

I also agree with the others in that the slicing is most important...

Looks like you have a great start!!!!
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Unread 04-09-2008, 12:40 PM   #12
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Looks very juicy, Rocketman.
Good job!
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Unread 04-09-2008, 10:46 PM   #13
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Nice job.
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Unread 04-10-2008, 12:53 AM   #14
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Quote:
Originally Posted by Divemaster View Post
190* may have been a bit low... I usually use the temp only as a guide and do a probe check where the probe of the thermo should go in like "butta"... Resting it in a pre-warmed cooler for a couple of hours would have also made it a bit more tender...

I also agree with the others in that the slicing is most important...

Looks like you have a great start!!!!
Excellent advise! Do the probe until tender. JMHO.
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