stan5677
Full Fledged Farker
Trimmed as best i could rubbed with meadow creek black pepper brisket rub going to run on smoke mode for about 3 hours then bump it up to 250.
First Brisket
- Thread starter stan5677
- Start date
May the smoke be with you. :-D
Have fun Remember when you hit about 140 you will hit a stall and it takes a while to get to 150 Be patient I am doing 2 corned flats of pastrami It took about 6 hrs to get to about 154
stan5677
Full Fledged Farker
Thanks i probably butchered it like no other trimming it took as much hard fat as i could off. i hope i didnt ruin a nice looking prime brisket.
I doubt you ruined the brisket. Just be patient and let it cook out.
Have fun and post pics!
stan5677
Full Fledged Farker
Can i go without wrapping or should i wrap?
I wrap on color. If it looks right, I wrap and let it cook to finish.
Deep breaths, Stan. As hard as some folks make brisket out to cook right, it's not. The trick to brisket is a big dose of patience.
Wrap when the color looks good to you, and pull when it's probe tender all around.
Is this a packer or a flat?
stan5677
Full Fledged Farker
stan5677
Full Fledged Farker
Packer
Clasko2
Full Fledged Farker
You'll be fine! We're own our worst critics. The best part about brisket is that for the ones I didn't think were very good, I've put into chili that have won me several chili cookoffs. 
Don't want to overwhelm you, but if you plan on burnt ends, cut the point off when the flat probes tender. Hold the flat in foil / towel / cooler to keep warm and rest.
You can cube the point, put some rub / sauce on the cube pieces, pan them, and put them back on the cooker to finish. It's candy. :-D
stan5677
Full Fledged Farker
Just hit the stall 166 at the highest temp when probed. Wrapped in heavy duty aluminum foil with some spritz i made and some beef broth
sleebus.jones
is Blowin Smoke!
This is excellent, excellent advice.
When you can probe it (horizontally) in the thickest part of the flat and it feels like probing air, it's done. It takes a lot of patience to get there!
SmittyJonz
somebody shut me the fark up.
:thumb: Good Choice on Your Pooper.
stan5677
Full Fledged Farker
Just took it off the pooper probing like going through room temperature butter the probe read 200 at the lowest and 205 at the highest started at 2 PM ran at smoke setting for 4 hours then 250 to finish
stan5677
Full Fledged Farker
SmittyJonz
somebody shut me the fark up.
Looks Good. :thumb:
ewatts2003
Full Fledged Farker
Looks good to me!!!
It may be a little overdone for judges, but I promise that anyone on here would love to have a piece of that. Very nice, especially for your first. I remember being anxious cooking my first brisket, but it gets easier from there.
ncmoose
is one Smokin' Farker
Nice! Here's to many more.
I remember my first brisket. I hovered over it and wouldn't let that temp creep over 225. I think I had another birthday waiting for that to get done. A buddy told me that people overthink it and don't be afraid to use higher temps. Still each one is different--and that's a good thing.
I remember my first brisket. I hovered over it and wouldn't let that temp creep over 225. I think I had another birthday waiting for that to get done. A buddy told me that people overthink it and don't be afraid to use higher temps. Still each one is different--and that's a good thing.
