1st Brisket

Discussion in 'Beef' started by randya, Jan 2, 2013.

  1. randya

    randya Meat Mopper SMF Premier Member

    Been smoking a few years now, but never tried a Brisket.  So did my first for Christmas Eve this year and just now got around to post it. Did a lot of reading other post on the site and was a big help to make sure I selected the right cut.  Met Pete the butcher at BJ’s and he helped me select the right one.

    I also watch a video on YouTube to better understand the best way to trim it for smoking and I think it helped me a lot.  It was from Aaron Franklin from Franklin BBQ in Texas that I liked the most.

    After trimming the Brisket I only used a little “Tony Chachere’s Orginal Creole Seasoning” for thr rub.  Then during the first 6 hours on smoke I sprayed Apple Juice on it.

    I also want to add that I used other side of my new smoker I built (not RF side) and it worked out great.  Never move the brisket during the first 6 hours.   When I built the smoker I made a grill side but wanted to be able to smoke in it two so I brought the smoke above the racks and set the chimney below the racks and I like it a lot!

    Used only OAK on this smoke (removed bark) and started wood at 0515 wanting to set the Brisket in NLT 0600.

    I forgot to take a picture of the Brisket before I placed in the smoker, but heres one I took when I placed it in at 0557 and it was underway.  I planned a 12 hr smoke with plans to wrap it at 6hrs, cook 6 hrs more and rest for 60 minutes and slice.  Cooking temp 220-250 F. Placed it fat side up!

    With this being a good size smoker did want to wast the smoke added ribs and chicken help fill the other chamber up around 1000 hrs.

    Wanted to show you a shot of the smoker depicting the smoke and heat entering above the racks.  When I desided to have it enter above the racks I had already built the firebox and I made a shut to the top of the firebox and placed it above the rake to allow the smoke and heat to enter.

    After the brisket was done and rested I cut the flap off and sliced for the meal.  Smoke ring was great and very happy with the out come. Very tender and moist if I must say so myself.

    Sliced the rest of it, cut the flap in 3/4" sq and poured the juice of the cook over it for the final output at 2022 hrs to.

    I will start doing more Briskets going foreward.  I wish I could remember the name all the theads I read, because it helped me to have a excellent one smoke of a Brisket!

    Wanted to share and hope everyone has a great 2013!
    Last edited: Jan 3, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Pretty brisket! Your smoker is sweet!
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice brisket and smoker
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Loved the smoke ring, well done
  5. florida smoker

    florida smoker Fire Starter

    Good looking first Brisket.  I've done quite a few that have come out really good.  Looking forward to dialing in my new smoker and getting the first Brisket out of her.  I planning on a Pork Butt for the first Smoke this weekend.  

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