go easy on me!!
I watched videos on smoking brisket for about a year and a half, dreaming of one day being able to do it myself…
My fiancé and I finally pulled the trigger and we bought an Oklahoma Joe Highland, seasoned it up and smoked our very first brisket over the weekend.
it was a little over 7.5# brisket labeled as super trimmed so I didn’t do much trimming or attempt to make it more aerodynamic which I will probably do next time… mustard for the binder, seasoned it and let it sit in the fridge for 6hrs.
8hrs at 225-250° wrapped it up with butcher paper and tallow when it hit 170° internal, then bumped the smoker up to 275° and let it go until probe tender. The flat took a little longer than the point to get probe tender.. is that normal?
We started too late in the morning.. & ended up pulling it off at about 2a so I decided to let it rest in the oven at 170° (the lowest setting) for about 10hrs… we are definitely starting earlier or the night before next time.
the point may be a little over cooked since I was waiting for the flat to soften up or I may just have a really crappy knife/may be cutting it wrong.. but then again, two things can be true… lol
it was falling apart when I was trying to slice the point so I turned it into chopped brisket.
other than trimming/shaping it more before smoking, what can I do differently next time we attempt a brisket?
I think we’re gonna try smoked bologna and pork belly burnt ends next!
by Affectionate-Bat3401
24 Comments
Nice color and texture. Brisket is unforgiving. My fav is pork loin ribs. Easy and “quick”.
Looks like you could have let it go a little longer in the 250 range to help render the fat.
Looks good! Nice smoke ring.
Does it taste good? If so, then you did good!
It looks good👌…….doesn’t look like it’s ur first time!
When I do mine I get the temp to around 190° and let it ride for a few hours then crank it up to finish at 205° and let it rest in a cooler for at least 2 hrs if not longer. But you did good the bark looks great
Smash
Honestly one of the best first briskets I’ve seen. Holding it in an oven for 10 hours probably helped make it tender, but most ovens cycle pretty wildly, so it might have dried it out as well when the oven got to 200 at times.
Still, tender is the most important thing. And resting for a long time is always best. Well done!
Try a prime brisket with a similar method and see if it’s less dry. They’re much more forgiving.
You can’t taste things through the internet… yet.
Fantastic smoke
Looks great
Looks amazing
Very nice, great bark!
You tell us. How did you do? Was it tender and juicy? Photos don’t tell the story of flavor.
Looks darn good and if it tasted good, even better. I’m learning to pull mine closer to 190/195 here at elevation. That seems to be my magic number
My first time was definitely not with a brisket!
That said as long as you and she liked the end result that is what counts so let us know how you think you did and what her reaction to it was.
looks good
Have you caught a spider yet in your hand or only brisket
The point is always going to be more cooked (temp wise) if you do a full packer and that is normal. you can cook the point a lot more without drying it out due to higher fat content. Cut up the point if you want and add sauce then put back in there for burnt ends.
Just short a little heat but looks fine
Not knowing how you cooked it I may say something obvious but I smoke brisket with the point end towards the fire and shield it with foil later in the cook to help even up flat vs point. The foil helps keep the point from overcooking and falling apart.
Well, how did you do? Not like we can taste it, beleive in yourself man!
Looks good!