Tried my hand at brisket for the first time this weekend. Used a 2.5lb uncured cut, seasoned overnight in the fridge for about 12 hours. No water bath.
Smoked at 300°F on my Kamado for 5 hours, spritzing every 60–90 minutes. Foil boated at 165°F. I didn’t load enough charcoal to keep the temp up, so I had to finish it in the oven at 300°F for the final hour. Pulled at 208°F internal, then rested on the counter for 45 minutes (everyone was too hungry to wait longer).
Turned out well for a first cook. I learned a lot and will make a few changes next time:
• Fill the charcoal basket fully, all the way to the holes
• I like the 300°F temp—faster cook without sacrificing much
• Leave more time for resting to improve juiciness
Happy with how it turned out overall—already planning the next one. Feedback welcome!
snappymcpumpernickle
Ya definitely need to rest long. Also 208 seems high. Is that the temp you are aiming for or were you probing the meat for tenderness
dogdevnull
It looks fantastic! What did you use for seasoning and spritz? I’ve never done a brisket, but I like the idea of doing a small one.
six-ft-ditch
Would you do it again with the foil boat or use butcher paper?
4 Comments
Tried my hand at brisket for the first time this weekend. Used a 2.5lb uncured cut, seasoned overnight in the fridge for about 12 hours. No water bath.
Smoked at 300°F on my Kamado for 5 hours, spritzing every 60–90 minutes. Foil boated at 165°F. I didn’t load enough charcoal to keep the temp up, so I had to finish it in the oven at 300°F for the final hour. Pulled at 208°F internal, then rested on the counter for 45 minutes (everyone was too hungry to wait longer).
Turned out well for a first cook. I learned a lot and will make a few changes next time:
• Fill the charcoal basket fully, all the way to the holes
• I like the 300°F temp—faster cook without sacrificing much
• Leave more time for resting to improve juiciness
Happy with how it turned out overall—already planning the next one. Feedback welcome!
Ya definitely need to rest long. Also 208 seems high. Is that the temp you are aiming for or were you probing the meat for tenderness
It looks fantastic! What did you use for seasoning and spritz? I’ve never done a brisket, but I like the idea of doing a small one.
Would you do it again with the foil boat or use butcher paper?