My First Brisket

[Smoke®]

After reading many posts here and other sites I came to the conclusion I was going to have to use the combined info to get started and figure it out from there. I got a 15.75 lb. choice brisket to smoke and trimmed away the hard fat. It had a really thick point so I also trimmed some of the fat between too thin it out a little. I made a rub and covered it well. I used season pecan wood , put it on the smoker at 240° and an internal probe just to see what, when and how thing happen. After 12.5 hours the flat temp was 180°and a probe slipped right into the point but was very firm in the flat. Another hour at 186° the flat was still firm. One more hour at 193° the probe went in very smooth and easy. I wrapped the brisket in doubled heavy foil and put it in a cooler with a feather pillow on bottom and covered with another pillow to take up all the air space. I opened it after 1.5 hours. I got a nap and then separated the point, scraped the fat away, rubbed and back to the smoker for 4 hours. I got some pictures making the burnt ends.

http://rondv0021.zenfolio.com/img/s6/v150/p671253056.jpg

More rub back to smoker
http://rondv0021.zenfolio.com/img/s5/v128/p736968997.jpg

after 2 hours
http://rondv0021.zenfolio.com/img/s10/v114/p986005022.jpg

BBQ sauce, fresh pressed apple juice, broth, ground datil pepper mixed and 1.5 hours on smoker
http://rondv0021.zenfolio.com/img/s6/v144/p810876694.jpg

And just a short while ago I may have had the best sandwich I've ever had
http://rondv0021.zenfolio.com/img/s5/v132/p673644728.jpg

[AaronPo]

Looks farkin delicious! Any sliced pics of the flat?

[lilburnjoe]

Awesome !

[peeps]

What was wrong with the brisket that you had to cover it in sauce? :boink:

just kidding! I'd pile it on a sammich, too! :thumb:

[chris1360]

Awesome looking cook! I remember my first brisket, and can't wait to do another. Got one planned for sunday afternoon! Great pics!

[okiej]

Looks great! Far better than my first brisket for sure. You did good!

[jbounds286]

looks great! wish I had some! haha

[cowgirl]

Looks fantastic!!

[thunter]

It's too late at night to be this hawngry! Looks fantastic!:-D

[Bigelow]

Nice work. I love some burnt ends full of flava

[NorthwestBBQ]

Burnt ends look great but where are the Flat slices? Oh, you couldn't control yourself and ate them? :-P

[Redneck Smoker]

Looks Great!!!!!!

[zitterich246]

Looks good

[Enrico Brandizzi]

Great loooking burnt ends!
But the flat slices????

[BobBrisket]

I'd hit that really hard. I'd hit that tater salad a bit harder and even spank it. Got a recipe for it that you'd like to share! Thanks for sharing!
I'd also like more input on the datil peppers. I like where you went with the flavor combos.

Bob

[10-8]

Looks like nuggets of goodness :hungry:

[sliding_billy]

Nice looking ends!

[Bigr314]

Looks like you nailed that cook. Great job.

[KpaxFAQ]

I can only hope my first brisket looks that good!

[TheWolfePit]

Brisket......it's for dinner! Very nice!!

[Ag76]

Great job. Much better than my first one.

[pjtexas1]

Nice job! Wake up and post pics of the sliced flat and a recipe for the potato salad:grin:

[tsimm15]

Good job on the brisket.

[Crush]

Nice...

[Smoke®]

Sorry to be so long getting back to this post. I do thank you for the comments and those ends and the flat were great. I didn’t get pictures of the flat being sliced but it was tender and moist with just a small piece to bring home. I did freeze half of the point to make more ends.

The datil peppers come from St Augustine, FL and are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Use at own discretion! I will have some seeds and be glad to send some this fall if any of you guys would like to try them.

The tater salad was made from taters out of the garden. Those taters have to be boiled with the skin on and then peeled and cubed. They’re done when a fork slides through and the tater breaks in half when you twist. If the fork twists in the tater they’re too done. Chop a Vidalia, GA sweet onion, finely chopped bell pepper, thin sliced green bunch onions, sweet pickle cubes, boiled eggs, mayo, mustard, paprika, mix and salt and pepper to taste.
Thanks for throwing out the welcome mat.

[LMAJ]

That is one good looking plate! Nice job on the brisket.