Smoked my first full packet yesterday. It was 7ishkg when delivered. After spending what feels like weeks watching YouTube videos on what I was going to do, here’s what happened.
Made an absolute hash of trimming it, and it ended up looking like it had been massacred by savage wolves. Went into the pellet smoker.
It took 19 hours in the smoker, and foil boater after about 14. towards the end the flat was rocking around 201f but the point was sitting 183f. Somehow how to the point to 200f without raising the flat much.
I must have changed the temperature 400 times, to speed it but but only to try and slow it down again.
In the end, it was delicious and it went down a treat. I’m sure someone’s going to pee in my cornflakes, but the biggest thing was the lack of a major crunch on the bark.
So my advice to anyone, watch some videos, get advice and just throw it on. The absolute hash I made of this and it still turned out fantastic, proves anyone can do it!
by jgeragh2
12 Comments
Welcome to the club!
Looks good!!!!!
Bark looks good to me. At least you didn’t wear black gloves and squeeze it or use a dull knife.
This. Oh my god this. I know it’s not the cheapest meat, but you’re not about to start work on one of the last showroom original Shelby Cobra or something. Every time someone asks how to do it, I give some basics, and note that if you cook it perfect it will be wonderful; if not, probably still wonderful, and either way you’ll start to get a feet for it.
Like Nike; just do it!
Epic have yet to do a brisket yet but I’m sure I’ll find myself in your shoes. Only hope mine turns out as good as this
Great smoke ring. Looks good.
100%. One of the best briskets I cooked I had made a huge “mistake.” I did an overnight cook and woke up to the grill temp around 350° and the brisket pretty much done.
I pulled it, and kept it in a warmer for 10 hours since we were eating later that night. It was one of the smokiest, juciest briskets I’ve made with great bark.
Biggest thing I can advise anyone is just learn time, temp, feel, and invest in decent thermometers. I am a Thermoworks stan, and I basically can’t cook without a Thermapen in my pocket.
> lack of major crunch on the bark
If your brisket bark has major crunch, its likely because its cooked too long over high heat and is probably dry. Most brisket I have had will have a lovely blackened exterior, but wrapping techniques (including spritzes or tallow usage) just keep it moist so its not going to have that firm bark that you may get on say, a pork shoulder.
And judging by your pictures, you got the right color so you did it right!
I never really felt a major crunch on brisket bark. You made the bark look perfect. I feel you don’t want crunchy bark on most meats.
I usually cut the full packer in half right where you would change slicing directions and smoke them at the same time. The flat side and the point side hit temps at very different times, so I feel like I get ideal levels of doneness by doing it this way. I can wrap and pull each side whenever optimal, instead of finding a middle ground. Also, if I’m not cooking for a large group, I’ll sometimes cut the brisket into thirds and freeze two of them to smoke later.
Cooking your first whole brisket is a rite of passage, but you don’t have to treat it like it’s some sacred ritual. The best part is that if you mess up and end up with tough, dry brisket, it just means that you get to make the best chili you’ll ever taste.
Nice job!
Look yummy nice bark man, look way better then my first one.