First Brisket

Discussion in 'Beef' started by txsully, Jan 17, 2010.

  1. Thanks to all of you regular contributors and also other newbies like me with good questions / posts. Yesterday, I did my first brisket ever, and I am happy with the final product as well as the process of smoking it. I would not have been able to do it as well without the great resource I had in this forum. Thanks again.

    Quick facts:
    1. Meat - USDA Choice, 8 lbs, 1/2 a Packer from H-E-B (Great Groc Store here in TX), the other 1/2 is in my freezer, waiting for it's turn.
    2. Rubbed with my fav local BBQ joint's rub they sell (Smokey Mo's - a couple locations here in Central TX)
    2. Smoker Time - 13 hrs (foiled the lst two) 6am to 7pm yesterday + 2hrs in the insulated cooler.
    3. Used foil pan underneath to catch drippings.
    4. Used a beer-cider vinegar-onion-garlic mopping sauce, about every hour or 2 after first 4 hrs. Flipped the brisket when I mopped.
    Conclusions:
    1. Stall did occur in the low 140s, now I know what that's about.
    2. Seemed a like a long cooking time for original weight of brisket, but I think that was part of trying to maintain the 220-225 smoker temp - I went hotter toward the end so I could get the internal meat temp up, which eventually happened when I let the smoker got up to 275 for the last three hours.
    3. Additionally, I recognized that opening the smoker for mopping/flipping adds time due to the sharp temp declines while open.
    4. I have got to find a hotter burning fuel that will last longer than the lump charcoal I was using - perhaps logs of oak, hickory, etc. I went through three 20 lb bags of lump charcoal.
    5. Next brisket I may pull at 180 to 185 internal temp instead of 190, especially since I will insulate again afterward in the cooler - that is key. As you can tell by the pictures, the center was done more than the ideal.
    6. Gotta love the smoke ring - what a neat phenomenon.

     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks perfect Sully! Nice job.[​IMG]
     
  3. langemr

    langemr Fire Starter

    Nice smoke ring you got going there. Thats looks great. Wish we had your temp here. I could go for shorts right about now.
     
  4. 3montes

    3montes Master of the Pit OTBS Member

    Looks great! Congrats on your first brisket. I didn't have much luck with my first one but I will try again. Yours looks very nice!!
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    It doesn't get any prettier than that! I agree that 60 pounds of charcoal is a lot for doing just one brisket.
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks like a good job to me.. Way to stick out the stall, that's where most folks panick and start shoveling charcoal like a locomotive fireman...

    Have looked at the Minion Method for the charcoal? Unfortunatelu sfb eat alot of fuel on long cooks
     
  7. gene111

    gene111 Smoking Fanatic

    nice looking brisket.
     
  8. brohnson

    brohnson Smoking Fanatic

    Job well done! :)
     
  9. bman62526

    bman62526 Smoking Fanatic

    Brisket looks awesome! My goal for this Spring is to do a better brisket...I've only done two, but just the flats...never done a packer.

    I'm confused...you said you went through 3 bags (20# each?) of lump.
    I've never seen lump in bags bigger than 9#. Royal Oak Brand, for example...8.8 lbs. each. I also buy the Royal Oak Steakhouse Lump from Menards - also 8.8# per bag. I've seen charcoal briquetes in 20# bags, but never lump. Please confirm.
     
  10. rickw

    rickw Master of the Pit OTBS Member

    You can get lump in 20lb bags, GFS sells it like that.

    That is a lot of charcoal to have used for an 8lb brisket. If it were me I'd look into using wood.

    Very nice brisket BTW.
     

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