Pre X-mas Brisket

[roll tide 33]

I'm going to try my first Brisket today. It's a small 3 lb. one. So it won't be an "all-nighter". Got my GOSM going at about 230* right now.



Need a little more practice before I do my turkey breast and ham for the family on Saturday.

Let's see how it goes........

 

[roll tide 33]

My brisket has been in the GOSM for one hour. Running the smoker at about 240*. The IT of the brisket was 120*. Lathered it with apple juice and will check again in about an hour.

 

[fire it up]

Looks good so far.
Any reason you decided to cut it instead of leave it whole, seems like plenty of room in the smoker.

 

[roll tide 33]

Wife was at the store so I told her to pick up some. Jalapenos. First try at ABT's also.



Brisket has been in for two and 1/2 hours and the IT is at 139*. As far a cutting the brisket in two, I was a little confused on which part was used for the burnt ends. Thought it was the part that I cut off. Wanted to try those today too. Can't you tell I'm a newbie?

 

[roll tide 33]

Here's a picture of the finished ABT's. Ate 2 before I took the picture.

 

[mballi3011]

Things look good so far I like the Abt's. I like to wrap them with thin bacon just to help hold things in and add some flavor too. How did the brisket turnout and did you get the burnt ends that you wanted.??? I can see a couple of things that might help you with your next smoke. First don't cut the brisket you had enough room in the smoker for it. Next time I would when you cut the jalapenos leave the ends on them so it helps to hold in the stuffing in.

 

[roll tide 33]

Thanks for the pointers.

I didn't have any fresh bacon for the ABT's, only had the microwaveable kind. They had a little kick to them which was nice.

Burnt ends are going back in the smoker now. Just wrapped the brisket and waiting for it to get to 195*.

Definitely need a lot more practice and need all the help I can get from you guys.

I'll post more qviews when finished.

 

[roll tide 33]

Here's the end product.



The rub was great. Meat was a little dry, but not bad for first try.

Here's my attempt at burnt ends.



Ran the smoker at 240 - 250* for the entire smoke. Lasted close to 8 hours for a 3 lb. brisket. Does that seem right? I pulled it out at 170*, foiled it, and put it back in until it reached 190*. Then wrapped it in towels and placed in cooler for another hour.

 

[beer-b-q]

Looks Awesome...