Smoked my first brisket ever on Saturday, using a Weber Kettle with charcoal and post oak chunks. Went as good, or better than I expected honestly. I think I over trimmed some parts, especially since the top side was less fatty to begin with than I would have desired but, it was a pretty cheap brisket. Simple Salt, pepper, and garlic rub. Flat came out quite dry and had some pooling, but was edible when cut thin and with the assistance of sauce. Managed to keep temps between 250 and about 290. I pulled it from the kettle at about 170 internal in the flat. Wrapped in butcher paper with a stick of butter and finished in the oven at 265 until I hit around 200 internal. Was a bit too eager to let it rest quite as long as I should have, sliced and sampled at 150-ish. Next one will be better documented.
by tstaff98
2 Comments
My first was also on a Weber kettle with almost the same method and my flat also came out a little dry but it was all eaten up at the gathering nonetheless. I did have to do a hot hold overnight so that might have helped. I had trouble keeping my temps steady so they fluctuated between 220 and 280. I should have let it rest more before the hold but it was late and I was tired lol. Thinking of buying a deflector or some other device to help with the temp regulation.
Looks great! I am guilty of over trimming but if you get good bark, no one is gonna notice if you scalped a spot or two. Flat is tough to get right. Highly recommend the long heated rest.