Smksignals 1st brisket - 12lb packer.

Discussion in 'Beef' started by smksignals, Jun 25, 2011.

  1. smksignals

    smksignals Fire Starter

    Hi everyone. I am going to start my 1st whole brisket tonight @ 9:30pm. Fat mostly trimmed, seasoned with a mesquite seasoning for 12 hours. Going to prep the WSM to 225. Throw the brisket on straight out of the fridge. Going to foil at 165 degrees, and pull @ 200, which I am hoping is around 10:00am Sun. I will then wrap in more foil, towels, and throw into a cooler. My plan is to be eating around 1-1:30pm.

    I do have a question. I am going to be traveling with the brisket about an hour away. Can I cut the point off immediately after taking off the WSM, and just rest the flat ? Or will I lose a ton of juice and heat right away. I would like to leave the point at home to make burnt ends at a later time.

    I will have Q-Vue attached probably tomorrow evening. Heck I might even be posting on this thread in the middle of the night.[​IMG]

    Thanks !!
  2. My vote....

    Let the whole thing rest before you cut the point off. If you cut it straight off the smoker you will lose a lot of juices.
    Last edited: Jun 25, 2011
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    When I make burnt ends I remove the point from the flat right away and then put the burnt ends back onto  the smoker  for a few more hours with my rub and sauce, then the flat gets a rest in the cooler.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Or you can separate the point from the flat before smoking and smoke the point later...
  5. smksignals

    smksignals Fire Starter

    Ok, we are underway. Couple pix to get the evening started. I am gonna probe the meat @ 1:00am. Maybe get some more pix then... TTYL.

    Full 20 lb load, ready for the Minion method -


    Getting ready - [​IMG]

    She is on. Nervous time ...[​IMG]

  6. Excellent looking start...Hey Keep Those Eyes Open...[​IMG]...
  7. smokin - k

    smokin - k Meat Mopper

    Starting a late nite brisket as well.. My balogna and brisket cherry were popped today!!
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Good start don't  [​IMG]    and i will wait for the Qview 
  9. smksignals

    smksignals Fire Starter

    Alright, went and probed the briskey @ 1:00am. Temp was at 160 already. I decided not to foil yet. Seemed kinda early...Temp has been running steady all night, around the 235 mark. I took a couple of naps through out the night. The meat has had a major stall @ exactly176 degree's. Has been there for quite a while. It just hit 180, so I foiled her up. I didn't want to mess with it during the stall. I added a 2 liter bottle of hot water also. Was getting kind of low in the pan. Getting ready to throw some seasoned whole fatties on for breakfast later.

    Here is a pic right before foil, 180 degrees, 6:30am. -

  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks great. i don't think you could have done better. Now we need some money shots of the slices and burnt ends if you're making them.. Good job
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's looking really good so far!
  12. michael ark

    michael ark Master of the Pit

    looking good.
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Lookin' good Kurt[​IMG]
  14. smksignals

    smksignals Fire Starter

    Ok, almost 12 hours to the mark, the brisket is @ 199, and the WSM is cruising @ 226 degrees. Lunch is not going to be until 1:00pm. Being my first brisket, and having to cooler it, I left the point attached.I am thinking this will give me less change of heat loss. I double wrapped her in foil, double wrapped in saran wrap, double wrapped in 2 big beach towels and put in a cooler filled with blankets to fill up all the voids. I did not leave the probe in to keep an eye on temps. I wanted a really good and tight wrap job on the meat. From what I have read here I should be ok with 4 hours in the cooler. I am bringing my instant read thermometer with me to make sure we did not go below the 140 degree mark. I wont forget my camera when we take off. I know that all important money shot is to be expected. I will have it up this evening sometime.

    Thermo temps as pulling the brisket off - 226 @ grate level and 199 meat temp -

  15. great job so far[​IMG]
  16. smksignals

    smksignals Fire Starter

    Oh I forgot to mention.... I double checked the meat temp with a different instant read therometer...The thermo sunk into the flat like a hot knife through butter.[​IMG]
  17. Looks like everyone is going to eat well this afternoon...Looking forward to the money shots!!! Thanks for sharing the views.[​IMG]
  18. smksignals

    smksignals Fire Starter

    No prob. Nice chatting with ya last night ...
  19. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    I have checked, double checked and even had the wife check.. I cannot find MY invitation to todays luncheon!!!  WTF is up with that???  I have an appetite, good humor, both clean and dirty jokes, I am house brike, potty broke and actually use a knife and fork, well when needed, so what gives??? I surely couldnt of p-oed the misses or you, gee I feel so left out...[​IMG]

    Sure do look delicious... my taste bud are insulted with the looks of a fine piece of meat and no plate in front of me..  Oh well, guess I will just have to watch the bear-view and pretend..

  20. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Looks like a great first brisket! [​IMG]

    For the first couple of times you do burnt ends do what Rbranstner said and seperate point from flat after you pull the brisket off the smoker. Then once you get a feel for how to trim the point from the flat you can do it uncooked a lot easier. Both methods work well.

    Grats on your first brisket, and now that you know how easy they are I guarantee you will find many excuses to cook them.... lol.

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