I cooked my first full packer brisket this weekend and wanted to share the results and get some feedback. I spent a lot of time researching beforehand and tried to follow what a lot of pitmasters recommend, but it was still definitely a learning experience.
I cooked it on an Oklahoma Joe Bronco drum smoker in about 25°F Chicago weather. For fuel I used B&B briquettes (post oak, hickory) and hickory, mesquite wood chunks for smoke. I did minimal trimming the brisket myself beforehand, removing most of the hard deckle fat and trying to leave about a ¼ inch fat cap while rounding the edges a bit for better airflow.
For seasoning I kept it fairly simple with SPG (salt, pepper, garlic), Kosmos Cow Cover, and a little Accent (MSG). I ran the pit mostly between about 240–265°F during the cook. Once the bark started setting I spritzed occasionally with a mix of beef consommé, Worcestershire sauce, and soy sauce.
The bark developed really nicely and once the internal temperature reached around 165–170°F I switched to the foil boat method to help push through the stall while still keeping the top bark intact. The brisket cooked for roughly 12 hours total until it started probing more tender in the flat.
After the cook I let it rest before slicing. Overall I was really happy with the bark and smoke flavor, and the smoke ring came out better than I expected for my first attempt. I’m still trying to dial in tenderness though, especially in the flat, so I’d definitely appreciate any feedback or tips from people who cook brisket regularly.
This was my first brisket but definitely won’t be my last.
by drtechnolust
14 Comments
Wrap before you rest to soften the bark back up slightly. This looks great for a first brisket though!
Great job.
After about 4-5 hours I loosely wrap the last 5 inches of the flat just to provide a little protection. Give hot holding for several hours a try. Starting with a prime brisket like you did goes a long way to a great finished product.
Looks really good. The one thing that leveled up my brisket the most, was hot holding for an extended period of time. At least 4-6 hours makes a huge difference. If you have the tools, 12 plus would be even better.
Tips
the foil mafia wants to believe that foiling is necessary.
Try letting it ride through the stall. What are you in a rush for? Just fire it earlier.
And try butcher paper instead of foil.
Well done. I would eat that and feel fine about it.
You could have been more aggressive with the trim. See that one photo of the slices where you have a 1 inch fat cap on the slice.
I use a boning knife to make some small cuts to see if I can cut deeper.
Practice makes perfect with brisket trimming.
I prefer the foils boat method and resting in a small oven at 170 degrees after letting it come down to temp on the counter. I’ve tested for up to 12. I would say 4 hours of rest is the minimum.
Looks great! Add a hot hold and you will be amazed. Either a pre-heated cooler or your oven can be adjusted if you dont have a warming oven. Best brisket I made held for 12 hours for thanksgiving lunch. Good luck!
Good to know, I’ve been on the fence about this one for a while.
Looks pretty good to me. Congrats.
The newer flag b&b is for hot and fast. The old orange oak was for longer cooks. They also own Cowboy and are positioning that as their low and slow.
Need to trim more fat from the deckle. Do you see in pic 13 on bottom right slice how white the fat is? It didn’t render properly.
Bark and smoke ring look fabulous!
If you did not let it rest at least 4 hours, with 8 hours being ideal, they try that next time. Longer rests help tremendously to improve tenderness/dryness in the flat as it will continue to render even down to 140F. Slice thinner too and pour tallow over after slicing, it helps with mouthfeel.
Starting with prime is the key……looks good. How did it taste?
Did you foil boat? Or wrap completely?