The Texas BBQ Forum

After reading all the posts here, it's time for me to make my first run at a brisket.

Went and picked one up today at Costco:

You'll do fine. Is that a pellet cooker?

Rambo wrote:You'll do fine. Is that a pellet cooker?

Yep, the one in my avatar pic. Love it.

Well, I'm not familiar with those but I'm assuming you can hold a steady temp from what little I know. Rub it down with your choice of seasoning and let it sit out a while before putting it in the cooker. Let'er go at 225-250 until it's done

When ya planning on eating it

bondobill wrote:When ya planning on eating it

In about 5 minutes.


Probably tomorrow, but I've got to check the weather a bit first. There's a chance of rain the second half of tomorrow.

Well, the heat is on, and she's a cookin'

Now, much like Clint Black, I'm just killin time...

https://www.youtube.com/watch?v=BAm4nHFOir0


Follow-up report when it's all done, for better or worse.

You've got this

Well, I guess he "Plunged" off a cliff

Rambo wrote:Well, I guess he "Plunged" off a cliff

Oh ye of little faith... I should post some of the.... astounding things I read from other Californians about brisket though. Found that while searching for good places to buy brisket.

Anyhoo, not quite done yet as I went real low to try to get a stick burner level smoke from the pellet pooper. 180 the first two hours and then up to 225. It's been stuck at the 160 stall though for a couple hours so I wrapped it in foil and cranked it up to 275. Here's a few preliminary pics. Gotta admit, I'm interested if I trimmed the thing right. I followed Franklin's video as best I could there.







It was zero dark thirty when I was doing all this, so my rub was some salt, followed by McCormick's Montreal Steak Seasoning and a little extra granulated garlic (i think I've only mentioned a few dozen times I love garlic, lol)


And here we are just... 20 minutes or so ago I'd guess




Yeah, I did it fat side up. I know I'll get some hate from some of yah, but that's how Franklin does it, so I had to see for myself. It's lookin pretty dang good so far. I cut off the real thin end of the flat and grilled that on the side as burnt ends, and that turned out great too. Should have snapped a pic there.

Looking good

Bill

bondobill wrote:Looking good

Bill

Thanks Bill


Last update before final pics; she hit 196 and felt probe tender to me, so I pulled it. It's sitting on the counter resting now. I'd say pics in an hour, but we have to go take care of something that came up. Probably be about 2 hours at this point.

The Maverick's temp probe came out clean, with alot of juices following, so I think we dun got a winner here.

And here's the final reveal! Sometimes I amaze even myself.

Kidding around aside, it's probably not competition level but it turned out dang good.

Done feasting now. I can see why Aaron Franklin says good BBQ doesn't need any sauce.

It'll be a while before I try another one but next time, I'll try fat side down for comparison. All in all, I'm thrilled how it turned out. Plenty moist, good smoke & ring... The end of the flat was a bit overdone. It was closer to falling apart than holding together under it's own weight but easily pulling apart. Get an inch and a half to two inches in though, and it was perfect there. I'd like to have trimmed the fat cap just a little thinner also.

Oh, and wood used, in case anyone is curious, was a blend of Tennessee Whiskey Barrel, Mesquite and Hickory. 12 1/2 hours cooked, and 2 hours rest in the cold oven (to keep the cats away while we were out, LOL)

Looks good. Make sure when slicing you cut across the grain