First Brisket & First Cook on the Pecos

[abrignac]

Time to get my feet wet. Any pointers or suggestions are appreciated.

It's midnight where I am, my hope is that we will be eating some great brisket about 6 PM.

Here are some pictures of the brisket after I trimmed it. Not sure if I did it right, but is there a wrong way?

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20007.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20007.jpg.html)

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20008.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20008.jpg.html)

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20000.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20000.jpg.html)

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20001.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20001.jpg.html)

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20002.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20002.jpg.html)

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20003.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20003.jpg.html)

Rubbed with Olive Oil and seasoned with Salt & Pepper

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20006.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20006.jpg.html)
http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20003.jpg.html?sort=3&o=8

[Bludawg]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

[abrignac]

Since I had no idea how long it would actually take to cook, nor how the cooker will settle in, I'm getting an early start. Going to be a long cigar filled night.

I'm thinking it's going to take an hour or so to get up to temp. It's only at 175 and I have a pretty good fire in the box.

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20009.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20009.jpg.html)

[abrignac]

Unfortunately I don't have any butcher paper. I looked at a roll at Sam's earlier and then forgot about it. Guess it foil will have to suffice tonight.

[abrignac]

Temps have between 300-310 across both sides for about 45 minutes. Time to start queing.

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20009.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20009.jpg.html)

[abrignac]

Finally my first brisket!

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/First%20Brisket%20010.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/First%20Brisket%20010.jpg.html)

[TheWolfePit]

FIRE IN THE HOLE! That's gonna be GOOD!!

[Quick_Rick]

Good luck :thumb:

[nsbbqguy]

Yep good luck !

[abrignac]

From all I've read about, I thought I was going to have more trouble keeping the temperature even and steady. But, It's been pretty easy. I'm burning hickory and the temps on both sides have remained between 250 -275 for most of the cook so far. Definitely gonna have to add to the wood pile though as this thing eats some logs.

[BigBobBQ]

sounds like you are off to a great start.

[Little Smoke]

Look'n good :thumb:

[cheez59]

Ready to see finished product.

[Doog]

While the brisket is resting so is the chef. :razz:
Update??

[abrignac]

Six hours in I foiled it. It's a bit dark. Maybe next time I'll foil an hour sooner. We'll see.


Edit: Instead of hanging a can under the drip hole, I put a sauce pan on the ground to catch the drippings. Just let my doberman out to pee. The pan is dry. Imagine that....

[AlwaysSmokey]

lol,... a nice clean pan, and a happy dog.

[daninnewjersey]

lol and a happy dog.


.....hopefully NOT with the runs later.....:mrgreen::mrgreen:

[bacchus99]

Let us know how you like the pecos....its on my radar...looks like Franklin uses those in some of his videos.

[THoey1963]

Looking good so far!

[Dinkle]

My dog has attacked the grease bucket a couple times. Her snout stunk for a week

[SmittyJonz]

Let us know how you like the pecos....its on my radar...looks like Franklin uses those in some of his videos.

He uses the much smaller RanchHand which is no longer available.

[bacchus99]

He uses the much smaller RanchHand which is no longer available.

Ah...same gauge thickness?

[SmittyJonz]

Probally. If you pause the video at right spot you can read sticker on smoker. I'm sure when he decided to do the video he ran to Academy and bought the cheapest non COS Charbroil he could could find.


How'd the Brisket turnout, abrignac ?

[abrignac]

Let us know how you like the pecos....its on my radar...looks like Franklin uses those in some of his videos.

Though it was first cook, I loved it. It took a couple hours to dial it in, but after that I was able to hold a steady even heat with little difference from one side to the other.

[abrignac]

Well......

At least I learned how to control the heat.

But......

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/IMG_2653.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/IMG_2653.jpg.html)

I should have used butcher paper, and done so about an hour sooner.


http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/IMG_2654.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/IMG_2654.jpg.html)

I should have taken it off the fire about an hour sooner as well.

http://i1061.photobucket.com/albums/t467/abrignac01/First%20Brisket/IMG_2655.jpg (http://s1061.photobucket.com/user/abrignac01/media/First%20Brisket/IMG_2655.jpg.html)

At least it has a nice smoke ring....

Failure is not an option. It will be better next time.

[abrignac]

With the right sauce, it may make some decent chopped BBQ beef sandwiches.

[AlwaysSmokey]

Doesn't look bad at all. Looks like just a little too long. I bet it taste great. Everybody likes a good chopped beef sammy. Or brisket breakfast taco.

and... I wish I had picks of my first brisket cooked on a cheap walmart grill. Now that was a fail !!... lol.

Good Job.

Regards,

Kevin

[SmittyJonz]

Heck Ya it'll make Good Chopped Sammiches

[doug93003]

Leave a bit more fat on it next time. Looks like you stripped the fat cap off it.

I've found that if your probe slides through with no resistance you've gone too far.

[ssv3]

Just a bit overcooked but like the guys said, Chopped sammiches! I've seen worse first timers and I must say good job. At least it looks edible.

[cowgirl]

Good job!

[abrignac]

Thanks for all the kind words. I guess I'm being a little hard on myself.


Nonetheless, I learned a few valuable lessons.

1) I learned how to dial my cooker in.

2) From now on, prime or better.

3) Leave more fat cap.

4) I need a bigger wood pile.

5) It's gonna get darker even if you foil it. Wrap it sooner than later.

6) Have fun.

[THoey1963]

Looks a little over done, but edible. Take a look at Melissa's thread for some great "leftover failure recipes"...

[Melissaredhead]

Gone all day and I just saw this thread.
I feel your pain friend. I just went through this.
The left overs really are great. And you learned a lot. Bludawgs method is the way to go by cooking at a higher temp. Ssv3 too. Lots of helpful knowledgable people here.

The leftovers are fantastic just like everyone said. Theoy mentioned I'm doing a thread on just my leftovers called Failed Brisket Leftovers.

Good job and you'll slay the dragon tongue next time!

[abrignac]

Gone all day and I just saw this thread.
I feel your pain friend. I just went through this.
The left overs really are great. And you learned a lot. Bludawgs method is the way to go by cooking at a higher temp. Ssv3 too. Lots of helpful knowledgable people here.

The leftovers are fantastic just like everyone said. Theoy mentioned I'm doing a thread on just my leftovers called Failed Brisket Leftovers.

Good job and you'll slay the dragon tongue next time!

Thanks! Do you have a link?

[Big George's BBQ]

Chopped sammies. Brisket chili brisket hash