Thread: First Brisket

Come on, come on, where's the ending to the story? We want pics too!

Originally Posted by \_==o IxxI

Come on, come on, where's the ending to the story? We want pics too!

Everything was going great, had grill temps between 200 and 250 all day, around 2:00pm I went out to take the temperature of the brisket(in my early morning fog I forgot to insert the temp probe in the brisket), I figured it would be at around 150ish and I would have a few more hours to go. I opened the cover and it looked great, a nice dark bark.



I stuck the temp probe in and got a 187! From what I have read, a brisket is done about 185, so I pulled it off to let it rest for a while before slicing.



It turned out just a little dry, but the flavor made up for it. You know its good when no one adds BBQ sauce. My wife took some of the left overs to work the next day and they made sandwiches, she said everybody loved it. I'm still trying to figure out how come it cooked so quickly. I'm wondering if the thermostat in the cover is off? Lesson learned, next time I won't forget to put the temp probe at the beginning.

looks good. my slightly cheating technique is to start it in the oven, tightly wrapped in aluminum foil for about 6 hours at 200-225. then, you can finish it in the smoker for about 2-3 hours. the foil keeps it very moist, and you get plenty of smoke flavor in the last couple of hours. you might want to try some fruit juice in the pan as well. i like to use apple juice.

also, you can reserve the juice from the foil and make a really fantastic gravy by adding a couple of pounds of chopped mushrooms and let it all slowly reduce. i usually mix the gravy with some egg noodles and have a great side to go with the meat.

I recommend getting a oven thermometer and putting it right on the grill that way you get your reading of your cooking temp at the same level as the meat. I also find it best to add coals that are already lit to keep temp. fluctuation to a minimum.

I have to say, I have been BarBQin' for about 10 years and this looks pretty impressive for your first brisket. Well done.

I also just made a brisket for the first time this week. Just put a rub on it and some bbq sauce in the slow cooker and it turned out great. Homemade tamales are up next on the to try list.

I had the brisket at the Lawry's Carvery the other night and it was the bomb. I'll have to try cooking one sometime. Reminded me of Tri-Tip.

Flat-cut brisket brined for 10 days = corned beef.

Corned beef rubbed down with salt and spices and smoked = pastrami.

Pastrami = King of Salted Meats