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Brisket newbie #2555878
08/19/18 02:46 PM
08/19/18 02:46 PM
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
inatree Offline OP
14 point
inatree  Offline OP
14 point
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
This is first time I have ever tried doing a brisket. I have won contest with my buts, chicken and ribs. Just been chicken to try a brisket. I'll let yall know in a few hours how I did. I am about half way through now.


Free men aren't equal and equal men aren't free! I choose to defend my freedom!
Re: Brisket newbie [Re: inatree] #2556294
08/19/18 10:08 PM
08/19/18 10:08 PM
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
inatree Offline OP
14 point
inatree  Offline OP
14 point
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
Turned out great. Moist with a good smoke ring. 165 middle. The wife and granddaughters killed it.


Free men aren't equal and equal men aren't free! I choose to defend my freedom!
Re: Brisket newbie [Re: inatree] #2556302
08/19/18 10:19 PM
08/19/18 10:19 PM
Joined: Aug 2003
Posts: 41,957
UR 6
top cat Offline
Freak of Nature
top cat  Offline
Freak of Nature
Joined: Aug 2003
Posts: 41,957
UR 6
Glad ya'll enjoyed it. it. Need some pics . I look for 196 in the middle


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
Re: Brisket newbie [Re: inatree] #2556419
08/20/18 08:12 AM
08/20/18 08:12 AM
Joined: Feb 2014
Posts: 3,850
Dothan/Hartford,Al
87dixieboy Offline
10 point
87dixieboy  Offline
10 point
Joined: Feb 2014
Posts: 3,850
Dothan/Hartford,Al
I cooked one about a month ago. Almost 20 hours of cook time and pulled it to rest when it hit 198 internal temp. I could cut it with a fork.


Only accurate rifles are interesting.
Re: Brisket newbie [Re: inatree] #2556489
08/20/18 09:19 AM
08/20/18 09:19 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by inatree
Turned out great. Moist with a good smoke ring. 165 middle. The wife and granddaughters killed it.


mind sharing what you did? i'm "scared" of brisket - 'cause it's high as a kite & i don't wanna screw up a high-$$$ cut of meat ... lemme know


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Brisket newbie [Re: inatree] #2556578
08/20/18 11:04 AM
08/20/18 11:04 AM
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
inatree Offline OP
14 point
inatree  Offline OP
14 point
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
I marinaded it in Stubs Beef marinade over night and injected it also. But my salt and pepper heavy on it and smoked it at 220-235 for about 10 hours ( this was just the flat not the whole brisket) when it hit 165° I pulled it off wrapped in aluminum foil and towels then stuck in a cooler for a couple hours. When I got it back out the temp probe would push threw it with not much effort. I am convinced that when you can push it threw with no effort it's good to go cause you have broken down all the connective tissue.


Free men aren't equal and equal men aren't free! I choose to defend my freedom!
Re: Brisket newbie [Re: BamaGuitarDude] #2559291
08/22/18 08:42 PM
08/22/18 08:42 PM
Joined: May 2012
Posts: 12,481
Pike County, AL
Fuzzy_Bunny Offline
Booner
Fuzzy_Bunny  Offline
Booner
Joined: May 2012
Posts: 12,481
Pike County, AL
Originally Posted by BamaGuitarDude
Originally Posted by inatree
Turned out great. Moist with a good smoke ring. 165 middle. The wife and granddaughters killed it.


mind sharing what you did? i'm "scared" of brisket - 'cause it's high as a kite & i don't wanna screw up a high-$$$ cut of meat ... lemme know


The easiest way to screw up a brisket is to get it to hot, but other than that they are not hard to cook. I just rub mine and smoke at 225, until internal temp hits 190 then I start probing it with the thermometer. When it slides in easy I pull and wrap and let it rest for a while. Having an electronic thermometer helps, since you don’t have to keep opening the lid to check temp during the cook which helps maintain a consistent temp.

I plan 1:15 per pound for cook time, but it can be more or less.

Re: Brisket newbie [Re: Fuzzy_Bunny] #2559587
08/23/18 08:53 AM
08/23/18 08:53 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by Fuzzy_Bunny
Originally Posted by BamaGuitarDude
Originally Posted by inatree
Turned out great. Moist with a good smoke ring. 165 middle. The wife and granddaughters killed it.


mind sharing what you did? i'm "scared" of brisket - 'cause it's high as a kite & i don't wanna screw up a high-$$$ cut of meat ... lemme know


The easiest way to screw up a brisket is to get it to hot, but other than that they are not hard to cook. I just rub mine and smoke at 225, until internal temp hits 190 then I start probing it with the thermometer. When it slides in easy I pull and wrap and let it rest for a while. Having an electronic thermometer helps, since you don’t have to keep opening the lid to check temp during the cook which helps maintain a consistent temp.

I plan 1:15 per pound for cook time, but it can be more or less.


i've got all of the above & will probably try one this fall during football season ... i guess i'll experiment on a smaller brisket & see how it goes ... thx!


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.

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