Smoking a Brisket, First Time

Discussion in 'Beef' started by savannahsmoker, Mar 28, 2010.

  1. Friday night and it is brisket prep time. This is my first time smoking a brisket so wish me luck.
    To start, we opened the package in the sink and washed it with cold water and patted it dry.
    Trimmed off the excess fat and silver lining.

    Did some research and called a couple of Texas friends for ideas. Marinade was top of the list so we prepared a marinade and my wife food savered the brisket and marinade. The vacumn will draw the marinade in.

    This will sit in the fridge until tomorrow night.
    Saturday 11:45 AM so lets check the outside fridge to see how the brisket is doing and turn it over to make sure all of the brisket is marinated.

    Saturday 6:00 PM so lets get that mohunker out of the marinade. It been bathing for at least 24 hours. Pour off the marinade, boil and it can be use as part of the MOP. Pat dry.

    Use a basting brush to apply a thin layer of yellow mustard to hold rub, tenderize meat and increase bark. Apply the rub.

    Put it back in the fridge until about midnight.
  2. Saturday 10:10 PM and it time to pit up the brisket. First put the mop on the grill side burner so it ready to go.

    Smoker computer is set to 180 and pit temp is 185 so it time to throw that mohunker on the smoker. Will change the pit temp to 225 later tonight.

    Sunday Morning 3:30 AM and it is time to add some MOP. Pit temperature is maintaining 185 degrees and the brisket is at 146 degrees. All is looking good so far. Now back to sleep.

    Sunday 10:00 AM: Had a good nights sleep except at 3:30 AM when In got up to add MOP and turne up the temperature to 225 degrees. Now to check on the brisket.

    Looks good at about 12 hours.
    Sunday 1:30 and brisket’s internal temperature is 195 degrees so it is double wrap in foil plus two towels and into pre-warmed cooler for a hour or two. Total time 15 hours and about 30 minutes.

    The real test is yet to come. Slicing and Eating it.
    The brisket rested two hours in a cooler with a heating pad for two hours and now it is time to get out the Wusthof Ikon carving knife and slice this mohunker.

    It slices like going through butter..

    Very juicy and tender.

    We had it without BBQ sauce, unlike the Texas way, and it was delicious for brisket. Next time we will add some homemade BBQ sauce. Wife is vacuum sealing the remainder for freezing.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    OH man that doesn't look like a first time brisket to me!! Very nice!!!![​IMG]
  4. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Great job on that brisket [​IMG]
  5. rgacat

    rgacat Meat Mopper SMF Premier Member

    Looks like you did your home work. Bet it will only be the first of many. Great smoke. [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Brisket Looks Great, Nice Thermopen too....[​IMG]
  7. violator

    violator Smoke Blower

    WOW that looks TASTY.
    Nice job.
  8. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks great.. Always love when the first attemp comes out.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    And this is your first brisket you sure did the Qview like a pro. It came out really good and juicey too. Now you sure know how to smoke one of those things what is it again???[​IMG]for a great job on your first go round.
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks better the good very well done
  11. Been smoking pork and birds for years just never smoke brisket. I use the same smoking procedures as smoking butts. Low and Slow until Done.
  12. allensudz

    allensudz Newbie


    I have been looking for a brisket marinade for quite some time. could you give me any insight on what you put in the marinade? I have always stuck with just a rub and they have turned out awesome, but wanted to try something new since we have enough briskets in the freezer.

    Just curious if you could help out with a marinade.

  13. marty catka

    marty catka Meat Mopper

    How ya doing Savannah!? Glad to see you spending some quality time here! Brisket looks great! As usual, you do a great job not only with the cooking, but with the photos as well!
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    WoW !!!!
    I agree with "mballi".

    Great lookin' chow & a great job of Qview !!!!!!!!!!

    Here are some more well deserved ----->>>[​IMG]

  15. Thatis nice man... Love the QView![​IMG]
  16. mistabob

    mistabob Meat Mopper

    Awesome walkthrough! Love those pics! Great job.

    Looks delicious!
  17. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Beautiful job! I grew up in Lyons about 90 miles from you -- right next to Vidalia. I miss me some fresh Vidalia onions!

    Here's the one I use, Bubba:

    1 1/2 cups red wine
    1/2 cup olive oil
    1/4 cup Worcestershire sauce
    1/4 cup brown sugar
    1 1/2 tablespoons lemon juice
    1 tablespoon wine vinegar
    1 tablespoon kosher salt
    1 teaspoon cayenne pepper
    1 tablespoon paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    2 teaspoons black pepper

    and the rub:

    1/2 cup paprika
    1/3 cup brown sugar
    3 tablespoons garlic powder
    3 tablespoons onion powder
    2 tablespoons oregano
  18. Awesome Job!!!! Looks Sooo Good!

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