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Porky Joes
11-25-2011, 10:45 PM
Today I smoked my first 6lb brisket from Wal-mart. It took about 9hrs with a steady temperature of 250F. After rinsing it off, I covered it in yellow mustard, kosher salt, table salt, black pepper, cumin, white pepper, and then my bbq rub.
After cooking it, I could mainly taste the cumin, and white pepper. Although I had a drip pan underneath it still turned out a little dry.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s320x320/386639_1648903998428_1711816958_889359_281022774_n .jpg

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s320x320/392126_1648903278410_1711816958_889358_528719100_n .jpghttps://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s320x320/382081_1648902678395_1711816958_889357_1536481888_ n.jpg

fnnm358
11-26-2011, 04:58 AM
I have never tried just cooking a flat
But when I do a packer I inject it
Im sure others will give a better outlook as what to do
Looks great for first try

MilitantSquatter
11-26-2011, 05:38 AM
Some questions that may help w/ suggestions ...

what type of smoker was used ?
what temps did you cook at ?
did you use foil ? If so, how long?
How did you determine doneness ?

indianagriller
11-26-2011, 07:06 AM
Looking at the pictures, it seems it could have been slightly undercooked, it doesnt look as if the meat had released all of its fatty collegen goodness...

Porky Joes
11-26-2011, 08:23 AM
It was a full 6lb brisket cooked fat side down on a weber grill at 250f. The thermometer was 190f and went in like butter in over 90%. I chose not to foil or inject it and let it sit for 30 minutes before I cut it. I tried this based off of the tutorials here for a begineer brisket.

indianagriller
11-26-2011, 08:28 AM
was it tough and dry or was it crumbly and dry?

El Ropo
11-26-2011, 08:48 AM
If it were me, I would of done everything you did, except I would of let it rest for a minimum of 2 hours before slicing and serving.

It may have just been a bum piece of meat. After cooking several briskets, I decided it's not worth it to buy select grade, only choice or better. I'm thinking since you got it at WM, it was probably select.

DirtyDirty00
11-26-2011, 09:13 AM
brisket has been my achilles heal so far. got another packer on right now as i type.

Porky Joes
11-26-2011, 01:05 PM
It was solid and a little dry. I let it sit for 30 minutes because I needed to goto bed. I think the white pepper and cumin were over kill. I can taste those and not even by normal bbq rub that I used.

indianagriller
11-26-2011, 01:18 PM
For it to be solid (which i take as not crumbly) an dry means that it was undercooked from my experience in cooking brisket. Check out Pitmaster T's why does my brisket suck thread, ( http://www.bbq-brethren.com/forum/showthread.php?t=109807) it has a lot of good info.