First time smoking brisket

Discussion in 'Beef' started by lehmeow, Nov 28, 2015.

  1. lehmeow

    lehmeow Fire Starter

    I picked up a choice cab 7 lb brisket flat. Salt pepper rub and injection. WSM using Apple with a little cherry and pecan. Fat side down. Temps between 220-275. Brisket stalled at 155 for about 3 or 4 hours. Foiled at 160. Cooked to 192 internal and rested 2 hours.

    I think I pulled off to soon and forgot about doing probe test. It was just tender enough but didn't quite tear as I've seen demonstrated on shows. It was easy enough to cleanly bite a piece off.

    For the ones that wrap...do you think it can be good practice to get through the stall and immediately wrap?

    Hope everyone had a nice Thanksgiving.


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    aggie94 likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking brisket! Nice smoke!
     
  3. aggie94

    aggie94 Smoking Fanatic

    Nice looking brisket, especially for your first one!  I usually hit at least 160 degrees before I wrap, some stall before that point and some after.  I try to smoke till I hit 200 although some people say theirs get tender before that point.  Also resting afterwards for an hour or two seems to help it be more tender.  Definitely worth a point!  [​IMG]
     
    Last edited: Nov 28, 2015
  4. lehmeow

    lehmeow Fire Starter

    Thanks! Yeah I think I'll go for a higher internal next time. I was debating using water in the pan which I did. I'm in northeast pa and it was probably in the high 20s the morning of thanksgiving eve. I had to wait close to an hour to get the smoker up to temp cause I used snake method and water. I figured to use water since the outside air didn't have much moisture but I read a lot of arguments the water doesn't add moisture to the meat and is for temp control.

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  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Good looking brisky!
     

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