My first attempt at a brisket

[Kracken]

I went down to the local costco business center to see if they had any briskets. I found a large selection of just flats, a few choice commodity, bunch of selects and a handful of primes. I searched for a smaller prime that had good marbling and floppyness. Once I got home I attempted to trim the brisket. I imagined myself with a fine looking piece of meat once I was done, but... that was not the case today. I think my boning knife was of not sharp enough edge, and my technique lacked any amount of finesse. Somewhat deflated I proceeded to season with kosher salt and coarse ground pepper. Then I wrapped it onto a cookie cooling rack on a sheet pan and placed into the fridge until I fire up the WSM in the morning. I hope my subpar trimming won't harm the end result too much.

 

[Fire and Ice]

Post the final. Fat is good.:-D

 

[jzadski]

You need to check out Franklins youtube channel on trimming brisket...cool vid and easy to follow. Right after you sharpen you knife haha. Can't wait to see the finished product.

 

[Kracken]

I watched Franklins video right before starting trimming as well as his book. But my brisket didnt exactly look like his to start with and the finished trim, left much to be desired. I suppose I can't expect near perfection the first go. Also, it was 11.33lb at 3.19$lb, so 36.14$ total. And I did pick up a bag of cowboy lump, I wonder if I should give it a test run tomorrow or stick to my kbb?

 

[Burnt at Both Endz]

Don't over think this. Keep it simple, fat is easier to get off after the cook and heck I enjoy making a mess....:-D

 

[rovster]

Keep it simple and don’t overthink. Keep your temps steady, wrap when color looks good, pull and rest when probe slides into flat like butter. Make sure you rest for a couple hours at least. If starting in the morning go for hot and fast because brisket cooks low and slow are loooooooong...especially if taken into account a couple hours rest....

 

[Titch]

Keep it basic and enjoy rather than stress
If your bored read this tutorial
http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial

 

[pjtexas1]

I trim the crap out of my briskets. They still come out good. I don't think there's a wrong way to trim a brisket.

Sent from my SM-G955U using Tapatalk

 

[SweetHeatBBQnSC]

You need to check out Franklins youtube channel on trimming brisket...cool vid and easy to follow. Right after you sharpen you knife haha. Can't wait to see the finished product.

Everytime I trim a brisket I watch his video and follow his instructions.

 

[Kracken]

I am feeling optimistic about this cook. Woke up early to get things going, used the minion method with apple and hickory chunks, kbb. Temps are holding steady around 275F. I had to do a bit of squishing to get the brisket to fit, but all is rolling well.

 

[lstoker]

Good luck! You learn a lot from your first brisket, and the next one, and the next one !

 

[Fire and Ice]

:thumb:

 

[fwdiii]

Sounds like you are off to a real good start!! What rub did you use?

 

[TC Smoke & Que]

Sometimes the trimming coincides with the particular cut. Plus it does take a sharp knife also.
Every Brisket is its own adventure in practice.
Looking forward to the finish cook pics.

 

[frognot]

Looking forward to the results.

Don't be surprised when the temps stall in the middle of the cook. Just be patient.

 

[Mikhail]

I'm sure it will taste great.

There's no magic to brisket except for experience.

 

[Burnt at Both Endz]

Looking forward to the results........................... Just be patient.

Just be patient, best advice that can be given to first brisket cook for anyone!

 

[Mikhail]

Yep. It's not as forgiving as a pork butt, but much more forgiving than say a good steak.

 

[Kracken]

So far things seem to be going alright. I spritzed apple cider vinegar at 5,6, and 7hrs, and wrapped at 7hrs. Sure smells good, the picture is of right before wrapping, do you folks think I wrapped (late, early or just right)? I can handle honesty, I'm just trying to get better. :-D

 

[Burnt at Both Endz]

So here is honesty.....I wouldn't have opened and spritzed, it cost you an hour of cook time and added nothing to the cook. Little dark, but looks fine. Cook it properly now and you'll be fine!