My first Brisket :-)

[jakester]

Finally smoked my first brisket last weekend and it turned out pretty good.

On Friday at 8:30pm I seasoned it with some store bought BBQ seasoning from Costco. At 9:30pm it went onto my 14.5" Weber Smokey Mountain with some pecan wood and 7:30am the following morning it came of the smoker with internal temp of 205 internal temp. I should have probably pulled it at about 195 degrees but got up a little late.

Brisket1.jpg

• jakester
• Sep 15, 2017

Brisket2.jpg

• jakester
• Sep 15, 2017

Brisket3.jpg

• jakester
• Sep 15, 2017

 

[noboundaries]

Why do you say you should have pulled it at 195F? 

 

[jakester]

I thought 195 was when you want to pull it or am i wrong? 

 

[noboundaries]

When you say "pull it," do you mean taking it off the smoker, or pulling it apart for pulled beef? 

If you mean taking it off the smoker, using internal temp as an indicator of doneness will usually lead to more failures than successes as you first start smoking, especially brisket.  Internal temp is merely a guide, regardless of what you see on TV.  At 195F you can start probing the meat with a dual pronged fork or an instant read thermometer probe. Even a toothpick.  Depending on a lot of different factors, a brisket can be probe tender anywhere from 190F to 215F IT, though the extremes are rare. 

Pulled beef (aka shredded beef) is typically 205F or higher IT.  It can be lower, but a probe will indicate when it is done.  It slides right in, no resistance. 

You'll find that once you know your smoker intimately, and you've had a few successful briskets, IT works better as an indicator.  You still probe though, because no two pieces of meat are the same.    

 

[jakester]

Thanks! My probe did go into the meat as if I was stucking it into soft butter so I guess I did the right thing. 

 

[tropics]

That looks pretty good to me,how was the tenderness?

Richie

 

[jakester]

Overall it was great. It was tender. 

 

[tropics]

 
Overall it was great. It was tender. 

You did good for sleeping LOL Points

Richie

 

[SmokinAl]

For your first brisket you did a fantastic job!

It looks delicious!

I gotta give you a point for a great first try!

Al

 

[jakester]

Thanks guys! If you guys have any recommendations / tips for next time I am always glad to hear them.

 

[Rings Я Us]

:Looks-Great:

Wow! I need a sammich now!

:points1:

 

[GaryHibbert]

Great job especially for your first brisket. It's lucky you slept in as it finished itself to probe tender.

POINT

Gary

 

[motocrash]

Thinking of snatching one of these,do they need aftermarket seals?

Bill

 

[bregent]

Thanks! My probe did go into the meat as if I was stucking it into soft butter so I guess I did the right thing.

Well, if it had been probe tender at 195, it would still be at 205. The point is that you want to pull it as soon as it gets there, to reduce the risk of drying it out.