Second smoke, first brisket

Discussion in 'Beef' started by whatamess, Mar 22, 2014.

  1. My first Q-view! Decided to try a small brisket for my first "real" smoke today. Last night I did some chicken legs to a christen the MES.
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    So last night I rubbed down a 3.5 pound brisket, it had a small piece of the point attached but was mostly the flat.
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    Into the MES at 11:30 today and had a bit of a struggle with temps at first, eventually got it dialled in set at 210, the smoker was running about 16-18 degrees hotter real temperature. Had some issues with the AMNPS jumping rows and running out of control but I am getting the hang of it now I think.

    Foiled at 165 and back in to 195, probed tender. And here it is.
    [​IMG]

    It was tasty but the flat was a bit dry I found. The piece of point was excellent though. I have another piece of point only in the freezer now so I think I will be happier with that next time. Going to cut down a tad on the cayenne in the rub it was just a bit much, and up the sugar I would have liked it a little sweeter. Maybe take it to 200 next time too. Much to learn but I couldn't have done it without with these forums!
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks good to me !! Nice drums & nice brisket for your first, be proud of that for sure ! Briskets can be touchy, especially the smaller ones.... At least to me they seem a little more challenging than the packers.... Those small flats are kinda stubborned sometimes, looks great though... Nice job !! Thumbs Up
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Dang nice looking brisket to me. Especially for your first run! You'll get it dailed in then you'll have everyone in the neighborhood wanting brisket!
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It looks good from here. When you foiled your flat did add moisture ? For a small flat I us 1/2 to 3/4 cup of a 50-50 mix of apple cider vinegar and apple juice.  If I'm cooking a a whole packer cut brisket I'll use a full cup.
     
    Last edited: Mar 22, 2014
  5. Looks like a great first brisket to me  [​IMG]    Won't be long till you have it down pat  [​IMG]
     
  6. Thanks everyone it was good for a first try always room for improvement.

    BD I splashed some apple juice in when I foiled, maybe a 1/4 cup. There was lots of juice in the foil probably a full cup I poured out and saved when I opened up to carve.
     

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