Hold Me I'm Scared!

[challenger]

Well not really. I'm doing up my first brisket and it's a biggun. 16.67# select from Wally World. It didn't need much fat trimming as the cap was about 1/4" thick already. I used Lee & Perrin's bold steak sauce before I put a 50-50 mix of salt and pepper. I am using an aluminum pan with racks about 2 1/2 inches off of the bottom to allow plenty of air flow around the meat. It's going in at 250° at 7PM and I will ad another batch of cherry and apple chunks around midnight. I'll sleep until 4AM to see where the temp is and probably foil the pan.

Wish me luck as this is my first brisket!

 

[TNJAKE]

Good luck. I'd inject since it's select grade. They are known to be tough. I try to always get choice or prime. Post up some finished pics

 

[SmokyMose]

Good luck, that's a big'n!

 

[indaswamp]

good flavors.... That combo is also good on smoked roast beef A la Bearcarver .....

 

[JLeonard]

Here for the finish.....
Jim

 

[challenger]

I use it on my prime ribs and sirloin tip for roast beef as well.

good flavors.... That combo is also good on smoked roast beef A la Bearcarver .....

 

[bigfurmn]

Looking like a good start. What are you cooking it on?

 

[challenger]

Masterbuilt 44" gas smoker.

 

[Wurstmeister]

Looking forward to seeing the finished product.

 

[thirdeye]

Good luck!

I think you have a good plan, and using a pan along with the 250° pit temp is a good way to go for a select grade brisket. I agree that covering the pan will help the tenderness, but you can still un-cover a few hours later and firm up the bark for 30 minutes if you want. I see that TNJAKE mentioned injection, which I believe in.... but there is a rarely used method called a 'late injection'. Basically, you shoot some milder beefy broth into a brisket right before the wrap. Then ride it out. You don't want anything too salty or too beefy (like an early injection) because you don't have time for the flavors to cook into the meat. I'm talking something like an au-jus, just enough to keep it moist and add a little flavor.

 

[MJB05615]

Looks good so far. That's pretty big. Like all said above, sounds like a good plan. Looking forward to seeing the finished product.

 

[daspyknows]

You will never forget your first.

 

[Fueling Around]

Good plan.
Sorry I didn't see this earlier.
My only change would be to start it without the pan so the smoke perfumes all sides before the rendered fat starts flowing.

 

[zwiller]

Good luck! Gonna be a long day.

 

[bigfurmn]

How are things coming?

 

[Bearcarver]

Looks like a Great Start !!
Be back for the Tasty looking Pics!!
Like.

Bear

 

[challenger]

7AM at 153° internal temp.

Just a few minutes ago at 170° and foiled over the pan and back in the smoker with two cups of my home made beef broth in the pan. Smells AWESOME!

As you can see in the last picture I have a rack under the meat to hold it a couple of inches off of the bottom of the pan. I'm not worried about getting smoke on the underside of it.

Good plan.
Sorry I didn't see this earlier.
My only change would be to start it without the pan so the smoke perfumes all sides before the rendered fat starts flowing.

 

[Bearcarver]

7AM at 153° internal temp.

View attachment 489948

Just a few minutes ago at 170° and foiled over the pan and back in the smoker with two cups of my home made beef broth in the pan. Smells AWESOME!

View attachment 489951



As you can see in the last picture I have a rack under the meat to hold it a couple of inches off of the bottom of the pan. I'm not worried about getting smoke on the underside of it.

Hmmm, And Why is that??
I put a Wire cooling rack under my Prime Rib & a few other things specifically to allow the smoke to get under the meat, instead of the meat laying in it's own juices & not getting any smoke on the bottom.

Bear

 

[MJB05615]

I usually cook big stuff like Brisket right on the smoker's rack, with a catch pan on the rack below it. This way the juices go into the catch pan, while the meat gets all that delicious smoke all the way around it. Halfway through I flip it. (if I remember, lol.)

 

[challenger]

Out of the smoker, wrapped and into the cooler for a well deserved rest. This thing was floppin' like a piece of jell-o when I took it out of the pan. How long can I let this rest? The wife works 'til 11 tonite and I want to wait for her to cut it 5 hours from now.