First Brisket

Discussion in 'Beef' started by misterdk, Apr 1, 2012.

  1. misterdk

    misterdk Fire Starter

    My mother-in-law and sister-in-law are up for a visit for a few days so I thought that I would give a brisket a try. I figure that if it turned out bad, I wouldn't have to worry about them coming back for another visit for a while and if it turned out good, then it would be a feather in my cap. Sounded like a win, win to me, so, I picked up a whole brisket at our MaineSource on my way home from work on Friday night. It weighed in at a little over 12 lbs. Of course I did the normal research on the forum to see what the best rub would be but as usual, they all sounded good. I finally opted to go back down to the store and see what they had. I found some McCormick's Montreal Steak Seasoning and decided to give it a go.

    I trimmed a goodly amount of the fat cap off of the meat. I think that there was about 1/4 inch left. Seasoned it on all sides with the steak seasoning plus a little extra Kosher salt. I went out to fire up the smoker and dawn broke over marblehead. The brisket was too big to fit inside in one piece. Out comes the knife and hacked the point off of the flat. Now we have a good fit.

    I had picked up a couple of bags of Jack Daniels chips from the local Sears and this was the ideal time to try them out on a smoke. I knew that they sure smelled good in the bag and I could only imagine how they would make the meat taste.

    I got the temp evened off at  210-225 and finally about 10:00 PM it all went into the smoker along with the JD chips.

    I didn't think that $2.69 was a bad price.


    The whole brisket ready to be trimmed.


    The re-sized brisket ready to go into the smoker.


    Got up to almost 240 at one point in the smoke.


    The flat all done and ready to go into the cooler for a rest. The point looked just as good.


    A total of about 13 hours in the smoker and another 2 hours in the cooler.  We shredded the flat for pulled meat sandwiches and the point was sliced for more sandwiches.

    The mother-in-law AND the sister-in-law both raved about how good it was.The said that the fat even tasted great. The rest of the family just chowed down and didn't say anything until they had their fill. Their opinion - "when are  you going to do another one?"
  2. tigerregis

    tigerregis Meat Mopper

    Congrats on that cook. Can't get much better praise than that.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking Brisket - congrats 
  4. Great looking Brisket !!

    the McCormick's Montreal Steak Seasoning and the salt was all you used to "flavor" the meat ?
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Brisket looks great Thumbs Up
  6. Nice! Looks delicious.
  7. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looks like a winner to me, great job on your first one. I'm sure your on the hook for another.
  8. harleysmoker

    harleysmoker Smoking Fanatic

    Looks good here also. That's one thing I need more practice on.
  9. misterdk

    misterdk Fire Starter

    Yes, Just the McCormicks and a little kosher salt. The Jack Daniels wood chips also added a sweetness to the flavor.
  10. Congrats on the brisket. Looks really good.. [​IMG]
  11. big sexy

    big sexy Smoke Blower

    Guess you will be stuck with another visit from the inlaws!

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