I did it. 1st brisket ( that is good! )

Discussion in 'Beef' started by jaxthedog, Jul 6, 2014.

  1. jaxthedog

    jaxthedog Newbie

    TX
    I did it! Smoked one that turned out good !
    After 3 or 4 that didn't !

    I used the following :
    12 lb packer untrimmed
    I trimmed about 1/2 lb off myself.
    Rubbed with a paste - 5 mins before It was smoked - molasses , bbq sauce, salt n pepper , garlic powder, chili powder and paprika.
    Smoked On my MES 40
    Smoked fat side down 4 hrs at 240. In mes 40. Added Apple wood chips 3 times.
    Then Foiled and cooked 8 hrs more 220 fat side up ( in oven).
    Then separated flat and rested it for 3 hrs.
    Burnt ends - with the point. Mmmm.
    Cubed that up and added molasses and sauce. Broiled for 10 mins to crisp em up.
    And just turned oven off while we went to church.

    I don't have extra temp thermo yet. And didn't trust the Mes one -it read internal 195 after just 3 hrs smoking at 240. .
    I just went low and slow with foil - after initial smoke.
    It turned out great. I really like the molasses on it. It's a little too tender. Pieces won't hold together. Maybe a little overdone but still great.
    This picture is just before I made burnt ends and rested the flat

    Bark could have been better and smoke ring could have been better - but the flavor and tenderness are great. Compared to previous ones - tough and flavorless. Hope I can do this again.
     
  2. knifebld

    knifebld Smoking Fanatic

    Congrats on your first brisket Jax! Look real good!

    Next time try to get a pic of the sliced flat. I love making burnt ends from the point...my wife actually would skip the flat altogether and just have me make those burnt ends! LOL

    Nice work!
     

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