Decided to take the plunge last last night and smoke my first brisket. Researched a lot here to put together my plan. I decided on a 10.5 lb select brisket as it was cheaper and smaller than the choice grade briskets at Cash & Carry. I knew that the lesser marbling would possibly result in a dryer end product. I decided I would be ok with that.
Decided on an overnight smoke, no foil, simple salt and pepper rub and hickory and maple for smoke.
Here's the timing:
1900 - preheated MES40 to 225 (which actually requires me to set it to 240)
1900 - 1930 trimmed and rubbed
1930 - lit up the AMNPS and attached mailbox mod
2000 - in to the MES the brisket went with Mav 733 taking ambient and meat temp
2400 - Brisket just over 140 IT and went to bed
0730 - brisket at about 183
0845 - brisket at 190 IT and started probing, still a few spots with some resistance
1000 - brisket hits 195 IT and very little resistance all over, wrapped in double layer of foil and in to a cooler with some towels. Total cook time 14 hrs
1240 - got home from running errands, unwrapped and removed point to make burnt ends tomorrow and sliced up some of the flat for a sammy
The flat was a little dry but very tender! Bent and pulled apart with ease. Bark was still very firm and had a great bite to it...maybe too much. Any ideas on how to reduce the firmness of the bark without the foil wrap? Would some liquid in a drip pan help? The whole smoke seemed easier than I expected but I think that all the great info on this site helped me feel confident. I slept through the stall also and I think that kept me from worrying about it.
Overall I consider this first brisket a success! I was prepared to have either chewy or dry crumbly brisket but luckily landed right in the middle. I think I overtrimmed the brisket and will probably leave more fat on the next time around.
I only took a finished pic as I got too hungry while slicing a bit for a sandwich. I might warm the flat later with a little beef broth for dinner and will try to remember to take some sliced pics.
Decided on an overnight smoke, no foil, simple salt and pepper rub and hickory and maple for smoke.
Here's the timing:
1900 - preheated MES40 to 225 (which actually requires me to set it to 240)
1900 - 1930 trimmed and rubbed
1930 - lit up the AMNPS and attached mailbox mod
2000 - in to the MES the brisket went with Mav 733 taking ambient and meat temp
2400 - Brisket just over 140 IT and went to bed
0730 - brisket at about 183
0845 - brisket at 190 IT and started probing, still a few spots with some resistance
1000 - brisket hits 195 IT and very little resistance all over, wrapped in double layer of foil and in to a cooler with some towels. Total cook time 14 hrs
1240 - got home from running errands, unwrapped and removed point to make burnt ends tomorrow and sliced up some of the flat for a sammy
The flat was a little dry but very tender! Bent and pulled apart with ease. Bark was still very firm and had a great bite to it...maybe too much. Any ideas on how to reduce the firmness of the bark without the foil wrap? Would some liquid in a drip pan help? The whole smoke seemed easier than I expected but I think that all the great info on this site helped me feel confident. I slept through the stall also and I think that kept me from worrying about it.
Overall I consider this first brisket a success! I was prepared to have either chewy or dry crumbly brisket but luckily landed right in the middle. I think I overtrimmed the brisket and will probably leave more fat on the next time around.
I only took a finished pic as I got too hungry while slicing a bit for a sandwich. I might warm the flat later with a little beef broth for dinner and will try to remember to take some sliced pics.
Last edited: