After watching dozens of videos including Jirby (goldees) and cooper (Bar-A) showing how to properly smoke a brisket, I decided to give it a try.
I purchased a prime brisket from HEB and trimmed it as best as I could.
Used warm water from a spray bottle as a binder and seasoned with 16 mesh pepper and REO’s seasonall.
Smoked it on my XL big green egg fat side up for 17 hours.
The first 12 hours I pretty much left it alone letting it smoke at 250. At the 13 hour mark at started upping my temps to somewhere between 275 and 300.
Once the bark was feeling very jiggly and the internal temps were reaching somewhere around 195 I took the brisket off of the green egg and wrapped it in double layered foil with smoked wagyu beef tallow and let it sit at room temp for 3 hours. After the 3 hours I put it in my oven (still wrapped in foil) and kept it in the oven over night using the “keep warm” feature at 145.
Sliced it open the next day and was extremely proud lol. It wasn’t dry at all, no unrendered fat. I was very happy considering my first brisket.
Things I learned were that I could probably up my temps a little sooner than 12 hours to shorten the overall cook time. But I enjoyed the experience and can’t wait to smoke another.
Here is a link to me cutting it open.
by NuKe95
21 Comments
Heckuva trim job for a first time. Mine looked like they’d been through a wood chipper until about number 8.
You can’t get much better than that. I can definitely tell you did your research which some people don’t seem to do. Great job
Damn fine trim for the first time
That’s a spectacular first try, congrats. How much did it weigh pre trim?
Nice trim job!
Looks great.
I’d eat the shit out of that
No cutting video and no black gloves. 3/10.
Jk, looks awesome, I’m very jealous.
The “zzzzzzzzz” guy better not show his face
Imma need to see the inside of your meat.
Perfecto.
The real question is how many beers did you drinking while it was smoking? If you say less than 6, so help me god!
No showing off fancy knife during juice jiggle meat slap. Lame.
You could give classes on trimming brisket.
Where’s the money shot?
Edit: I’m a jackass, I saw the link. Good god man. 🫡
Solid trim job – looks like it could be warm tho..? If so, throwing it in the freezer for an hour or so can make it a little easier to work with. All around great job, it looks fantastic
I need a slice
Great trim job! That’s one of the hardest parts.
Are you sure this is your first brisket? Bravo!
Great job man! The first one is always the most nerve racking.
Happy brisket, happy life!