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yoursangoma

Full Fledged Farker
Joined
Feb 10, 2015
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NorUt
Name or Nickame
Brett
Going to attempt brisket for the first time ever. 14 lb prime from Costco. Learned a few things already. Need a better knife for trimming. Trimmed a little over 4 lbs of fat off. And I'm not very good at trimming. Rubbed with SPOG. Will let it rest in the fridge until tomorrow at 6. Going with Bludawgs method.
 

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Up at 6:30 to start my chimney of RO lump. 46* outside. It's going to be a beautiful day. I didn't get a pic of the other side of my trimmed brisket last night. Brisket is on and smoke is rolling. Also using my birthday present from March for the first time!
 

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I’m doing my first also.....I’m 3:45 in and flat temp is 153. I’m concerned cause the color seems not nearly dark enough. I had planned on butcher paper at 160 but don’t know with the light color......any suggestions ??/
 
I’m doing my first also.....I’m 3:45 in and flat temp is 153. I’m concerned cause the color seems not nearly dark enough. I had planned on butcher paper at 160 but don’t know with the light color......any suggestions ??/

3 hours 45 minutes? you have a loooooooooooong way to go my friend. stop lifting the lid you just added another hour.
 
Nice pr0n yoursangoma!

I'll be curious about temps and times because I cook at altitude on the other side of the divide here in Colorado. I've found I some times run hotter and longer a mile above sea level. Because of dryness, I take my briskets off the smoker 5 degrees cooler than the cookbooks say. What say you?
 
Nice pr0n yoursangoma!

I'll be curious about temps and times because I cook at altitude on the other side of the divide here in Colorado. I've found I some times run hotter and longer a mile above sea level. Because of dryness, I take my briskets off the smoker 5 degrees cooler than the cookbooks say. What say you?

I'm almost 4 hours in and at 145*. Not sure when to wrap either as the color isn't very dark yet.
 
For future reference, trimming 4 lbs of fat is too much. You want to keep between 1/8"-1/4" of fat on to keep it from drying out. The fat will render out during the cooking process.

You want to definitely remove the really hard pieces of fat in the corner of the deckle. Cook fat side up. Check out Aaron Franklin's YouTube video on brisket.
 
Wrapped the flat about 5 hours in. Separated the point and cubed for burnt ends. Threw on a couple of corned beefs so I could freeze for ruebens another day. Nice full smoker.
 

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Brisket is off. Might have been a little bit too early. Pretty good but a tiny bit dry. Burnt ends are still going.
 

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