So I’m doing my first brisket tonight. Moved into a new place, wanted to do something nice for my two roommates. Picked up a chicken from Sam’s and it weighed right at 21lbs. Trimmed it down a decent amount, never trimmed before so did it based off of what I’ve seen from the past couple years of random YouTube bbq videos and shorts on social media. Should’ve took more pictures, but this what it looks like now, pretty flat and even, the point has a little rise you can see but tried to get off all the hate fat and tough meat, cut the silver skin off the underside. As someone who dosnt know shit, it looks like I did alright (hopefully)
Slathered it in mustard, seasoned with the sea salt, garlic and some Fire and Smoke chophouse blend. It’s been sitting in the microwave like this since 7 probably, gonna plan to put it on around 10:30.
So far, the plan was set the smoker to 195. Got some pecan pellets, didnt plan ahead and wanted to do royal oak but just picked up traeger at the store. Figured I could roll it for 8 hours give or take uncovered, come home from work and pull it, wrap it in butcher paper with rendered tallow from the trim, and then crank it 250 for another 8 hours. I know 200-203 is a good target but really probe tender seems to be what a lot of people say to gauge it by. I’ve smoked other stuff so I have a good idea what that feels like. And then rest in a cooler for 3 hours
Does this sound like a decent plan? Does the trim look okay ?( I know, you can’t tell much by the photo)
I’ll have my roommates around to keep an eye on it till around 2 am probably, make sure the pellets keep feeding. Just wanted some thoughts. Man I really should’ve done this earlier in the day lol
by Cold-Most-590
5 Comments
Trim looks fine. You don’t need to have this sitting out at room temperature though. Toss it in the fridge. Low and slow is the move but you’re awfully low. I’d encourage you to look up the benefits for a hotter and faster cook with a much longer rest time. Like resting in a 160 degree over for 8 hours type thing. Little more black pepper if gonna help with the bark and color as well. By a little I mean a bunch. Idk what 8 hours is gonna do for it and no one else does. It’s gonna cook at its own pace. But if you’ve never smelled can wrap it while it’s stalling you’re good. And maybe keeping it so low gives you that extra time since you’re gonna be gone. Idk. But put it in the fridge until cooking time.
There’s really no reason to keep the temp below 200. I’d keep it between 225-275 the whole cook. Should take you at least 10+ hours. I foil wrap at 8 hours.
Just look up on YouTube “Chudds bbq brisket on pellet smoker” do the foilboat method and follow his instructions. 100% best brisket ever. Most importantly I rest mine for 8-12 hrs in the oven at 150 degrees, but I let it cool off before the rest so it stops cooking. It’s 225 for about 8 hrs, 250 for a few hrs then foilboat around 165-175, then turn to 275 until probe tender. Add coarse black
Pepper in large amounts(the big flakes)
meatchurch.com
Pellet grill brisket recipe… start there, it works really well. Good video too. I just start at 225 and take it from there. Just did a 16lb yesterday for the weekend.
Your trim looks just fine. For a home cook brisket this isn’t all that important, just take off the thick fat and shape it into an aerodynamic mass. Just my 2¢. It’s going to be delicious.
This may be old fashioned advice, but smack it. **HARD**. If you don’t have a tenderizing hammer, the bottom of a heavy soup can will do. Lay some parchment over it first if you’re worried about splatter.