Not here to brag on myself but my first brisket was unreal. Aside from taking 15 hours to cook, it was extremely simple. The gold standard in chopped brisket for me is Lewis BBQ in Charleston, SC. Currently in Texas and have yet to have anything that comes close. If I could come close, I succeeded.
I will give much-do credit to this group as I have learned a lot, especially the recommendations on not going over the top with temperature fluctuations, seasonings, wood, etc..
Aside from this community, I did watch a Bar-A BBQ YouTube video on how Caleb ‘cold smokes.’ My takeaway from that video was it really doesn’t matter what the temperature is, although I may be naive.
I believe the simplicity of my ‘rules’ resulted in the delicious brisket. My ‘rules’ are as follows:
Cold smoke between 175-225 until meat looks like it took on deep color.
Bump temperature between 250-275 until done.
Don’t open the damn smoker lid.
Brisket weighed 16# before trim, 12# after. Cold brisket on smoker then fired up the smoker at 3:30AM. Followed Rule 1 until 9:45AM. Cranked temperature between 250-275 until probe tender at 6:10PM. Pulled, wrapped in butcher paper until internal dropped to 150 (starving at this point). Jiggly, juicy, and delicious!!!
Fed 8 adults and 2 kids. Relatives said it was better than Lewis, I gave it an 8.5/10 with Lewis being a 10. More salt would have taken it up a notch.
I think that not opening the lid, not checking temperature, and being patient paid off on this one. I plan on doing the same on future briskets.
Smoker is an Heirloom Pits out of Magnolia, TX – thing is sick! Seasoning used are in photos. Brisket is prime from HEB. Used Post Oak.
Thank you all for the helpful tips and tricks!
by Environmental-Area80
44 Comments
Looks dry and tough in the photos.
Hell of a job on that trim. A+. Very nice.
That looks incredible
Looks great, man.
Now do it consistently –
I’ve made many amazing briskets.
I’ve made many mediocre briskets.
I’ve made many trash briskets.
I feel like I’ve done the same thing in all cases.
Came out beautiful! What brand of smoker?
Fuck you & congrats. Looks better than mine and I’ve been smoking these thangs for a few years now.
What smoker is that
How much was the smoker? I’ve been looking for a stick burner for a while. Their website doesn’t have details yet for the back yard ones.
Briskets aren’t difficult to cook. Just take time, patience and low temp. I’ve made 3 now and they’ve all been great. Made it on offset and a Weber kettle. Looks great though. Brisket is very forgiving if you don’t cook high temp and have time.
Looks greasy my man
First one I ever made was the best one I ever made, and I’ve spent forever chasing that dragon now.
Started with a borrowed pellet smoker at a company picnic “competition” where we lined them up in the courtyard, drank a bit of beer the night before and then checked them in the morning. No fussing and no messing around. That night was cold and windy and my smoker was in a wind tunnel all night.
Checked in the morning and it was like jello, perfect consistency, great bark, juicy as you’d ever believe.
Still lost to a girl in a finance department, because it wasn’t actually a brisket comp.
🔥🔥🔥 This is what real smoking looks like! Good work!
*not here to brag, BUT.
Holy shit what a trim. I got moist just looking at it.
5 grand on a smoker and prime grade brisket I’d hope it came out nice! looks great
It looks dry in some of the photos, but pictures can be deceiving. If you loved it, that’s all that matters.
Also, is that first pic during the cold smoke? I’m not used to seeing white smoke, but I’ve never cold smoked before.
Also also, bad ass smoker
This is how we do it
It’s hard to beat an heirloom pit, unless it’s a traeger.
/s
That’s gorgeous! Lot of smoke coming out of the door tho, you have a gasket for it?
Did you sleep?
330am… That sounds miserable
The brisket should be ready on your schedule. You shouldn’t be on the brisket’s schedule.
Cool smoker tho!
Cold smoke, good trim are the keys
Haven’t done a brisket yet I’m doing 2 porkbuts on Monday though
Nice use of Tex Joy. I love that and it was the go to for a long time
DAMN, I’m not reading all that — just pass me a plate 🤣
How often were you reloading/ how many splits at a time?
Looks dry as fuck
That looks awesome. I just made one on Sunday but it wasn’t that pretty.
Damn fine trim job there
My guy has a $2000+ firepit and brags
When you’re driving a Ferrari of course it’s easy to hit a quarter mile, what a beaut of a grill! Meat looks great, that smoke ring on those burnt ends.
First try… With a pit that looks like he’s been doing it for 25 years. Nice
Nailed it!!!
Where do you put the pellets on that fucker?
Tex Joy!! Stuff is absolutely fantastic, wish I could access it here in South MS.
Only tip I’d give is salt by weight. People love to eyeball and wonder why the brisket is over/under salted.
My personal preference is 0.9% of the post-trimmed weight, but feel free to adjust to your preference.
Just focus most of the salt on the flat where it will soak into the rest of the meat.
That trim job just made me cum
You killed it. Simplicity is key. Manage fire, stick to plan, don’t look or open lid. Personally I cook the entire time at 250-275 I find lower than 225 to dry it out but you killed it
You’re making art
That’s some rig. Seems like overkill for a single brisket though
Fat side up or down for the cook?
Love your setup- very jealous lol
Looks great.
Point of contention, though… Step 1 isn’t cold smoking. It’s a lower temp sure, but cold smoking is a technique where you smoke foods without cooking them. Like below 100F and even down to fridge level temps.
Great job! Looks way better than my first attempt which was one step away from jerky 😂