Dawn of the Brisket

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Dawn of the Brisket

Postby jwh » Mon May 08, 2017 12:43 pm

Howdy, Friends.

I smoked my first Brisket this Saturday. Actually, not only was it my first Brisket, but it was my first attempt at smokin' meat, period. I was a'feared that I would foul it up pretty badly, but it turned out pretty good. I recently acquired a Weber Smokey Mountain smoker at no initial cost to m'self, which is what pushed me over the edge of attempting the smoke life. Bein' stuck in the cement jungle of Plano, TX, I'm having to park the smoker at my folks' place in Arkansas for now, but I was able to dip my toes in the water of the smoke world Saturday.

1stBrisket.jpg


If you ask/read 5 different smokers, it seems, ya get 10 different opinions, so I found myself a bit intimidated. Finally, i just decided to wing it, stuck this 10lber on the smoker at 6am. The smoker temp ranged anywhere from 215-260, but mostly stayed under 240. I used oak chunks, and she hit 196 at around 3pm. I was concerned because I had the impression that it should have taken 1-1.5 hours per pound to smoke. Nevertheless, she was ready, and I wrapped her in foil, put her in an ice chest, and let her rest for 3 hours. She came out with a nice bark, a decent smoke ring, and -overall- a pretty good taste. Not perfect by any means, but for my first try, and flyin' by the seat of my britches, I was pretty happy with the turn out. I need some cuttin' lessons on how to find what's "against the grain," because I had some struggles with distributing the meat.

I am here as a humble learner, so criticisms and directions for future attempts are most welcome.

Thank you.
Last edited by jwh on Mon May 08, 2017 1:14 pm, edited 1 time in total.
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Re: Dawn of the Brisket

Postby TX1911 » Mon May 08, 2017 1:04 pm

One thing to remember is that the grain on the flat runs in a different direction than the grain in the point. I separate the two prior to slicing.

As an assist for after the cook, I will make a cut across the grain on one corner of the flat. I find it easier to sacrifice that little portion than trying to analyzie the meat through the bark. It usually goes towards one corner or the other.
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Re: Dawn of the Brisket

Postby Chasdev » Mon May 08, 2017 5:04 pm

Good looking brisket! Not bad for a first cook, or a second cook or a third cook...
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Re: Dawn of the Brisket

Postby Txdragon » Mon May 08, 2017 7:26 pm

Fantastic looking brisket for a first-ever smoke! Arkansas, eh? What parts? I call that chunk of land home currently.
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Re: Dawn of the Brisket

Postby bondobill » Mon May 08, 2017 8:50 pm

Lot better looking Briskey then my first one
ya did good :salut:

:cheers:
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Re: Dawn of the Brisket

Postby jwh » Mon May 08, 2017 9:54 pm

Thanks, All, for the pointers and encouragement.

@Txdragon: Southwestern Arkansas, near the Liitle Missouri River and the beautiful Ouachita mountains.
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Re: Dawn of the Brisket

Postby Williep » Tue May 09, 2017 3:00 am

Nice job !! :cheers:
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Re: Dawn of the Brisket

Postby Sailor Kenshin » Tue May 09, 2017 7:22 am

I'd be back for seconds!
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Re: Dawn of the Brisket

Postby OldUsedParts » Tue May 09, 2017 8:22 am

Looks good to me - - - as many briskies as I have cremated, I'd gladly take results like that and even brag about it :tup: :salut: :cheers:
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Re: Dawn of the Brisket

Postby BladeRunner » Tue May 09, 2017 2:40 pm

That's a great first round.
If you were happy with that, then keep it up. I personally go beyond 196, on up to 203. Just a little longer for the fat to render and then gives me a little more time to prep sides while it rests.
Just make 1 tweak at a time.

I'll second what TX1911 said about cutting one side. I typically round one side of the flat to match the grain. So I know the pointed part of the flat that remains is where the brisket grain is going to.

Great work, keep us posted.
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Re: Dawn of the Brisket

Postby jwh » Tue May 09, 2017 10:40 pm

Thanks again, Folks.

What should I try next?
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Re: Dawn of the Brisket

Postby BladeRunner » Tue May 09, 2017 11:03 pm

Why not another brisket- I took a few pictures of a brisket I started tonight since you needed a little direction on the slicing.

Also BBQ with Franklin has an episode about slicing... I think it's called the payoff or something like that.
IMG_8847.JPG
This is the direction I will slice when the cook is finished.
IMG_8846.JPG
See the lines in the meat- to be obvious about it... that's the grain.
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Re: Dawn of the Brisket

Postby jwh » Wed May 10, 2017 8:46 am

That is helpful, Mr. Runner, thank you!
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Re: Dawn of the Brisket

Postby Blizzard » Thu May 11, 2017 3:10 pm

Yes thank you! That is a great idea.
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Re: Dawn of the Brisket

Postby jwh » Sat May 13, 2017 11:19 am

I'm hopin' to make a second attempt sometime in June, when I get back to Arkysaw.
Josh

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