First Brisket in my Pint - Thoughts?

SirPorkaLot · Sep 22, 2018

Picked up a new to me Humphreys Pint a week or so ago. Tonight I’m doing the first brisket (not my first brisket, but might as well be) in it.

Picked up a prime brisket from Sams

I’m looking for brisket at 11am tomorrow for the games.

Leaning towards a ~4 hour rest.

Should I cook longer at 225-250 or shorter in the 275-300 range?

Water or no water?

Wrap, no wrap?

What time should it go in?

Thanks all!

SirPorkaLot · Sep 22, 2018

Bueller?

pjtexas1 · Sep 22, 2018

300, wrap in BP when bark is set, no water, hold as long as you can.

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OlyQ · Sep 22, 2018

11 A.M. ready time I would go low over night , pull in the early A.M. and cooler it.

That's how I roll when I am aiming for a Mid day meal when I am cooking on the assassin.

R2Egg2Q · Sep 22, 2018

If it were my 13 lb brisket (pre trimmed weight), I’d put it on at 250-260 around 9 PM and be up around 4 and check to see if it is ready to wrap based on how the bark looks (usually wrap in butcher paper these days) and adjust temps if necessary to finish around 7 AM. I don’t use water but do have fire bricks in my water pan and have a disposable pan on top with some foil for easy cleanup. I like the lower temp to start so I can get some sleep.

pharp · Sep 22, 2018

What did you decide? I cook hot in my pint at 300-325 with firebrick.

wihint · Sep 22, 2018

Brother cook low and slow with water and wrap it. Time is your friend as well as a long rest.

pjtexas1 · Sep 22, 2018

Low, use water
Hot, no water. Wastes too much fuel boiling water.

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Mike in Roseville · Sep 23, 2018

pjtexas1 said:
300, wrap in BP when bark is set, no water, hold as long as you can.

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^^^
This is probably how I would do it.

I have been foiling lately with great results, but BP is good as well.

I would say...temp is up to you. Also, water is subjective. But wrap it.

SirPorkaLot · Sep 23, 2018

I went low and slow (~230) with water and no wrap (except to rest)

Mike in Roseville · Sep 23, 2018

Looks good! How’d you like the Pint?

SirPorkaLot · Sep 23, 2018

Mike in Roseville said:
Looks good! How’d you like the Pint?

It’s a great smoker. I’m still learning how it cooks, but I think I’m gonna get lots of use out it

lunchman · Sep 23, 2018

Looks pretty darn good from here!

Smokey Lonesome · Sep 23, 2018

Beauty, John.

Nice start with your Pint,,

GVDub · Sep 23, 2018

Looking good, John.

pjtexas1 · Sep 23, 2018

That's a beauty!

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HogGrog · Sep 23, 2018

Great looking brisket and Pint(s) :thumb:

What rub/seasoning did you use?

Is there a difference in the texture of the bark using an IVC?

SirPorkaLot · Sep 23, 2018

What rub/seasoning did you use?
Q-Salt

Is there a difference in the texture of the bark using an IVC?

I don’t notice a difference in bark, but definitely noticed it to be far less smoky than an offset brisket

KingRanch450 · Sep 23, 2018

Looks good

ronbrad62 · Sep 23, 2018

One nice looking brisket. It is going to be fun honing your skills on it :wink:

First Brisket in my Pint - Thoughts?

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