First ever Brisket

Discussion in 'Beef' started by upstatesmoke, Jun 20, 2016.

  1. First one ever happened yesterday 6/19 and man, oh man, did it come out better than expected.

    I'll tell you a little about what I did:

    > Obtained 12lb Beef Brisket

    > Trimmed the bad boy down to a nice lean side and about 1/8 - 1/4 inch fat on the other

    > I made a rub with fresh cracked black pepper, sea salt, a little cayenne pepper, and a little garlic powder

    > I rubbed down the meat generously with the rub

    > I injected a full glass (size of a bar mug) of beef broth into both pieces (I cut it in half to fit the smoker)

    > I let this sit wrapped up overnight for about 12 hours

    > I took it out about 45 minutes prior to placing into the smoker while I prepared the smoker (Hickory chips)

    > I put the brisket in the smoker - middle racks - fat side up

    > I kept the temps around 200 for the first 5 hours 

    > I upped the temps to 220 when I hit the stall which lasted 3 hours at 154

    > I left the temps up higher because it seemed to get much better TBS with the chip tray removed

    > During the smoke I kept removing the chip tray to allow more ventilation and then back in when it got heated up

    > When the internal temp hit 162 I wrapped both in heavy duty tin foil nice and tight with a little bit of home made mop to put on it - not too much but just a little bit

    > I put it back in the smoker until IT hit 200 then I pulled it - wrapped in a beach towel - and into the cooler for only an hour because I was chomping at the bit

    The brisket came out incredible. I wanted to some what replicate or get close to the flavor I had in Texas with places like Salt Lick, Rudy's, Kreuz, etc.. I'll tell ya, it had that flavor - a nice smoke kiss, not an overpowering bitter flavor. It came out fall apart but held up enough to cut slices, and was dripping juices. It had quite a nice bark that held together real well. 

    All in all it took me 13 hours from placing into the smoker to slicing my first piece.

    Any tips anybody can give me to improve my methods? I added some pics because I know any forum always like pictures!


    kc5tpy, disco, sauced and 1 other person like this.
  2. Hello Brandon.  That is some darn good lookin brisket!  Nice job!  I don't often give points but this one I think gets points.  Keep Smokin!

    Last edited: Jun 20, 2016
    upstatesmoke likes this.
  3. okie362

    okie362 Smoking Fanatic

    Nicely done.  I have a feeling you may become addicted to this sport if you aren't careful!
    upstatesmoke likes this.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That brisket looks fantastic!

    Points for sure!

    upstatesmoke likes this.
  5. Thanks everybody!! I was scared the whole time that I did something wrong until I ate a piece.
    Makes all the waiting and labor worth it.

    I'm already addicted, I have every weekend planned on what meat to smoke.

    This brisket destroys all local bbq shops. :) gave me a taste of Texas that I longed for.
  6. johnnie walker

    johnnie walker Smoking Fanatic

    I know what you mean about the brisket being scary when you do your 1st one.
    I never cared for brisket until I started doing my own. Now I really like to fix them and they taste great!
  7. sauced

    sauced Master of the Pit

    Great looking brisket upstate!!!

    I'll take a couple of sammies!!!!

  8. grebs

    grebs Newbie

    Looks fantastic. Good looking bark.! I'm doing my first for the 4th. Hope it looks and tastes as good as yours
    Well done.
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a marvelous looking brisket.

    Points for a stellar first brisket smoke!


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