This was my first brisket and first attempt at smoking anything. I knew it was going to be a learning experience and I took so many notes as to what I’d do differently next time, but I definitely wanted to share and get some feedback.
– I know I really fudged the fat trim, and with some practice I should get that situated.
– my seasoning was simple: salt, pepper, garlic
– was able to maintain a pretty constant temp of 250 using Kingsford bricks and mesquite for smoke (tending the fire was an absolute bitch)
– it smoked for about 7 hours before I decided to pull it and finish it in the oven at 275 for ~4 hours in a BBQ sized foil pan, covered tightly with foil (I added a few globs of beef tallow to the top before covering).
– it probed about 205 before I pulled it and rested it for 1 hour
I’m hella impressed with how it turned out, but I will definitely go a little longer in the oven with the next one. I’m actively shopping for better knives and I need to add some thermal tape to my duel fuel Char-Griller after losing a ton of smoke.
This could’ve gone so many other ways and I was a bit stressed seeing how this ain’t a cheap endeavor, but my wife was impressed and immediately took some to her friend’s place who enjoyed it as well. I’m feeling like a champ today, but I welcome any and all tips for making sure I knock the next one out of the park. 🤘
by RobotAnchovie
2 Comments
I dont know much about smoking briskets but I do know good food when I see it. You wouldn’t happen to need a taste tester would you?👀
Try butcher paper instead of foil, I don’t like the ‘steamed’ texture of foiled wrap. I don’t wrap unless I’m really in a rush.
The trim is fine, but I think your pit or oven was hotter than you think. That interior didn’t render fully. Looks like a 300 hot smoke to me, too fast a cook. Pit temps are tough to read.