First Brisket today!

Discussion in 'Beef' started by nolabel7, Sep 19, 2007.

  1. So I am doing my first brisket today. I have done a thousand chickens and steaks and vegetables on the grill, but I splurged and bought a new smoker yesterday. I put on the dry rub yesterday morning about 7, and started the smoker about 5 this morning. The brisket sat out from 5 to 6 today and went on about 615.

    It is about 12 pounds, and my temp has been pretty steady at 240 since the start. I have a mix of Hickory chunks, briquettes, and lump charcoal. Plenty of people here on campus have been slowing to see what the smell is, I certainly will be posting some pictures in a couple of hours. I thought the neighbors were going to call the local fire dept at 530am when the smoke kicked in! Though, they are both chefs so I hope they had nice dreams.

    I foiled it about 1130 because I had to come in to work until 2. I expect to pull it about 3 or so, and eat about 5. I am certainly looking forward to it, specially since the wife doesn't eat meat, and my son is the only person who will be sharing it with me!!
  2. Without knowing any details, i would guess it won't be done at 2, need to get a thermo in that baby and cook till at least 190, then start checking with a probe, should slide in like butter, also see if you can get your temp down a hair, and then there's the plateau.........also, if youv'e got that much smoke, your overdoing it, keep it thin n blue.........visible smoke is usually bad smoke [​IMG] keep your questions coming and well get ya thru this one!! [​IMG]
  3. I put a therm in about 1130 when I foiled it and it was about 165. I also added a touch of apple juice to the bottom of the pan to assist with some moisture since I am not there to spray it. Though, I would assume that after I foiled it I shouldn't have to respray it anymore as long as it's tight?

    What do you mean checking with a probe, like a toothpick in a cake kind of thing? Should I check both temp and the texture of the meat as I smoke it?

    I do have a giant bag of chicken wings in the freezer in case of an emergency however. Since it is my first time smoking, I went ahead and made alternate plans to CMA!
  4. starsfaninco

    starsfaninco OTBS Member SMF Premier Member

    There are a couple of thoughts on this. First the probe. To check the tenderness, you want to slide a probe or fork or any other type of pointed, clean, small thing into the thick of the meat. It should go in very easily and pull out the same way. No resistance is what you're looking for.

    Now, another thought or test is the two tined carving fork. You should be able to slide it in and twist it 180 degrees with little to no resistance. This is IMO the better doneness test. However, I usually pull and chop my brisket, so it might be a little overdone for slicing it.

    Sounds like you're doing it right so far. Do note that you're not looking for billowing white smoke, just thin blue almost invisible smoke. The white smoke is the impurities burning off, and you will get it, but by adding small amounts of wood, you can keep it to a minimum.
  5. There has been a constant smoke from the unit, but I have not been soaking the chunks of wood like with a grill, I've been simply placing them on the coals as the temp needed, should I pre-light the wood chunks to get them already going and hot before I place them on the bed?
  6. walking dude

    walking dude SMF Premier Member

    it took my 10.5# packer bout 15 hours to reach 190

    foiled it at 170........then when it reached 190 i put into towels and a blanket lined cooler till ready for supper.......12 hours seems alwful quick to me

    like bubba said, then there's the plateau, (stall period) to take into account......

    hope it werks out for you.....but just in case....better get them wings out to thaw

  7. Yep, so far, its almost 5, and we are up to 183. I am apparently going to have a nice small dinner, and hope to have some serious late night snack!
  8. starsfaninco

    starsfaninco OTBS Member SMF Premier Member

    About pre-warming the wood. Some do it, especially log burners. I personally never have.

    As for soaking the wood, I don't do that either as I don't see any benefit from it. I do soak my chips for my grill, but then I use chunks in my GOSM. The thin-ness of the chips make them a little more willing to actually catch fire IMO.

    Now, since it's nearing 5 and your temps are coming up, have you started doing the 'doneness' tests discussed earlier?
  9. OK, this was great! I pulled it at 188 and let it rest for 45 minutes under a towell on my island. I cut it across the grain, and it was so easy to cut. Not quite falling apart, but the knife went through it sooooooo easily.

    It was very juicy, I am so happy it didn't turn out dry. I am not sure, but I may have to do this every five days (I had to cut it into five pieces to store because It was so friggin big). I think I'll try some ribs next.
  10. walking dude

    walking dude SMF Premier Member

    Great Job dude........nice bark..........wish i could get a bark like that.........when i foil, the bark steams off

  11. smokin for life

    smokin for life OTBS Member

    Dude have you been snowing us??? This was your first brisket? I think you will have a nice time here. That looks beautiful, YOU DA MAN!!!
  12. I........Don't knowwww.....Maybe you had better send me a pound or two just to make sure....[​IMG]

    It looks picture perfect to me.
  13. Looks wonderful Nolable! Great job![​IMG]

    I think this may be the first time I gave a rep point on the 1st post!

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