First brisket

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mike281

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Original poster
Mar 23, 2016
16
13
Before I get into what I'm doing, I'd like to give a thank you to everyone who contributed to the "lets talk brisket" thread. I read every page of that and I'm hoping that it has prepared me enough that my first brisket will be a success!

I started with a choice packer that I picked up at my local albertsons on sale for $1.99/lb

Then I trimmed some of the fat and wet it with Worcestershire sauce and rubbed with SPG+ about 1 tsp each chili powder, paprika and brown sugar


I had read much about the debate of fat up or fat down. I decided to do fat down but I also put some fat trimmings on the rack above to hopefully render down and auto-baste during the smoke. I set my MES 40 to 250 degrees and loaded it with hickory and now I wait until it gets done



I will update as the meat progresses
 
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 I.m in
 
Thanks for the comments. I'll keep updating as I go.

It's at 155 IT right now. The surface is still moist so I won't foil yet.

 
Here are a couple pictures of my first try.
Looks like it turned out pretty well.  I am hoping mine will finish soon enough tonight that if it is good I will go pick up another brisket to throw in the freezer.  The sale ends today and the usual price at my local walmart is $3/lb for select so $2/lb for choice is pretty hard to refuse.
 
Thanks! I turned off the smoker at 196 IT. People say a toothpick should go in like butter. I used a kebab skewer and it had just a little resistance. I'm hoping to it will be enough that slices won't crumble. The brisket is resting now inside the turned off smoker since I don't want to mess with a cooler and towels. Should give a similar effect I hope. Next time I post will be a picture of the finished product sliced. I can't wait! :drool
 
Looks good to me. Just FYI,  I like to check the temp in a number of places before I pull it off. You may have been less than 196 at most of it, hence the firmness. I also like my brisket really pliable and I fine going to around 200* is a good temp. 
 
That brisket looks weird to me. It's kind of splotchy pink/grey. Did you put anything else in the rub?
Those pictures were from today after it sat sliced overnight.  I think the splotchy parts were from where air migrated through between the muscles and oxidized it unevenly.  After I sliced a few more rows deep the color was consistent. It was more a whitish grey last night when I cut it, but I forgot to take pics.

In general it was only too hard on the thin end of the flat.  As I moved more toward the point it was softer.  I was taking the temperature in about the thickest part of it.  I think it just needed a little more rest time.  

I read on here that when I poke it it should be like poking butter, but I took it off when there was a very little resistance still because I was afraid I would cook it to the point when it crumbles when you slice it which is not something I like.  As I had never cooked one of these before I didn't know exactly what I was looking for. Now I know, so I expect my next one to be better.  That said I was still quite happy with this one. 
 
 
Those pictures were from today after it sat sliced overnight.  I think the splotchy parts were from where air migrated through between the muscles and oxidized it unevenly.  After I sliced a few more rows deep the color was consistent. It was more a whitish grey last night when I cut it, but I forgot to take pics.

In general it was only too hard on the thin end of the flat.  As I moved more toward the point it was softer.  I was taking the temperature in about the thickest part of it.  I think it just needed a little more rest time.  

I read on here that when I poke it it should be like poking butter, but I took it off when there was a very little resistance still because I was afraid I would cook it to the point when it crumbles when you slice it which is not something I like.  As I had never cooked one of these before I didn't know exactly what I was looking for. Now I know, so I expect my next one to be better.  That said I was still quite happy with this one. 
Cool. Yeah, closer to the point is a bit softer and the best part of the flat. Likely due to being under (or over) point. 
 
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