Just another "My First Brisket" thread

[HunkyDory]

Hopefully I have done my online home study well enough to not turn this into an overdone, tough hunk of jerky.

All advise and comments will be appreciated.

From the meat department of a small independent grocery store in a neighboring town that has a great reputation.

Trimmed the fat (maybe to much?)

Sea Salt and ground pepper

Into the Masterbuilt at 275 F (Max on the thermostat) with smoke from hickory and mesquite pellets in the detached masterbuilt slow smoker attachment.

Plan to wrap it in butcher paper after it gets to about 170 IT or looks like it has had enough smoke.

More news and pics later as the situation develops.

 

[kathicooks]

Keep us updated. And I like a pretty closely trimmed brisket.

 

[cowgirl]

Lookin' good!

 

[G'Daddy]

Looks good. Keep the pic's coming...

 

[HunkyDory]

2 hours in with an internal temp of 138F

Here I mowed the lawn. Not part of the recipe but necessary, and helps keep me from opening the smoker door every few minutes.

3 Hours with an internal temp of 152 F

Probably should have a beer at this point (necessary for timing)

 

[HunkyDory]

And continuing ...

4 hours with an IT of 161

5 hours with an IT of 167

Back in Wrapped 2 or 3 layers at 5hr 15minutes fat cap up.
Continuing with thermostat at 275.

Probes tough at this point.
Stomach starting to growl. Smells pretty good.

 

[Jason TQ]

Good luck! Looks great so far.

 

[pjtexas1]

Looks good so far. Don't forget the sliced pics.

 

[Bigr314]

Like what I am seeing. Looks real nice. Looks like it's going to be a great sucess.

 

[smoke ninja]

Now is where patience comes into play

 

[Decoy205]

Looking awesome!

 

[icebox114]

Nothing wrong with just another "My first brisket thread", we all enjoy a live brisket cook. I really like the interval pics you took, all from the exact same camera position. It really shows the color and bark transition as time and temp progresses. Now comes the most important part!

 

[HunkyDory]

Heat off at about 7hrs 30 minutes. Letting it rest in place in the cooker now. Probes tender on the point. Most of flat is tender to ice pick probe but still a little grabby in some spots. Internal temp is at about 200.

 

[HunkyDory]

Ok. done. Dishes are washed and leftovers are put away.

At about 8hrs 15minutes I hauled this into the cutting board and let is sit for about 15 minutes.

and cut it

and served.

I am very happy with the way the point turned out. Very moist and tender.

The flat I am not sure about. I don't think it was overdone based on the "bend test" used on one of those barbecue shows. The slices do not break when doubled over, and they appear to be plenty tender but they need sauce because they are dry. I have not tried the portion of the flat that is attached to the point. It may be better.

I would be happy to hear any suggestions on the flat.
Should it be cooked separately or differently?

Anyway thanks for watching.

 

[icebox114]

Brisket washed down with some Guinness sounds pretty good to me!

 

[mikemci]

Ok. done. Dishes are washed and leftovers are put away.

At about 8hrs 15minutes I hauled this into the cutting board and let is sit for about 15 minutes.

and cut it

and served.

I am very happy with the way the point turned out. Very moist and tender.

The flat I am not sure about. I don't think it was overdone based on the "bend test" used on one of those barbecue shows. The slices do not break when doubled over, and they appear to be plenty tender but they need sauce because they are dry. I have not tried the portion of the flat that is attached to the point. It may be better.

I would be happy to hear any suggestions on the flat.
Should it be cooked separately or differently?

Anyway thanks for watching.

It looks good. If the flat was tender and dry but not crumbly, it is just a little under cooked. You don't want to feel any grab, as you mentioned.
For your 1st, it is very good :thumb:
Forgot to add: Not a good idea to separate the point/flat, cook as one piece.

 

[blazinfire]

Ok. done. Dishes are washed and leftovers are put away.

At about 8hrs 15minutes I hauled this into the cutting board and let is sit for about 15 minutes.

and cut it

and served.

I am very happy with the way the point turned out. Very moist and tender.

The flat I am not sure about. I don't think it was overdone based on the "bend test" used on one of those barbecue shows. The slices do not break when doubled over, and they appear to be plenty tender but they need sauce because they are dry. I have not tried the portion of the flat that is attached to the point. It may be better.

I would be happy to hear any suggestions on the flat.
Should it be cooked separately or differently?

Anyway thanks for watching.

Looks good for your first brisket! Thing about the flat, It will never be as tender/juicy as the point. Point has a lot of fat to render out. There's not much fat in the flats. My brisket flats compared to the point is on the dry side.

 

[Titch]

Looks pretty tasty to me, personally I'm not a big fan of the flat.
Sure its your first?