Alrightyyy first brisket is done and it’s OK. I’ve seen much worse first briskets so I can’t be too mad. Still a touch dry.
Seasoned and Sat in the fridge overnight. Took it out of the fridge in the morning for an hour and a half before slapping it on the smoker at 225 with a smoke tube. Fat cap down. Spritzed every hour until the 4th hour. Hour 9 I pulled it off and did a foil boat at 170 IT and flipped the brisket fat cap up. Hour 13.5. Pulled the smoker off at 201 prob tender like butter. Let it rest for 30 min after pouring the juices on it until it came down to about 170 IT. Then slid it in my oven in the foil boat uncovered with a water pan underneath on keep warm 160 degrees from 8:30pm – 6:30am…then sliced it open.
And thank you everyone who commented on my last post
by Topshotshorty22-2
15 Comments
Is it better to buy the pretrimmed or trim it yourself?
Why leave it uncovered in the oven for 10 hours?
Hotter, less or no spritz.
On a slightly off-topic note, the Argentine Chorizo that Wild Fork sells are really good, and pretty authentic tasting.
Sounds like you did a lot right. The heated rest is a great technique. I bet it was as tender as it gets. Great job man.
That being said, it looks like you wrapped it (or boated it) before you really got a bark.
Don’t wrap at 170 next time. Usually it’s going to be a bit higher than that before a good bark forms (most people’s opinion of a good bark at least).
In fact, don’t wrap based on temperature at all. The bark should look done, and the fat cap should be rendered. You should be able to put your finger through the fat cap easily. If you’re cooking with the fat cap down (I’m assuming because you’re cooking in a reverse flow or a Kamado or something because there’s really no reason to do that otherwise), then just try to find a bit of thick fat on the bottom. Don’t be flipping it over during the cook. That’s another reason your bark suffered.
More salt, more pepper. Keep it fat side up the whole time on the skoker. Stop spritzing. Turn the heat up to 250. Just put it in a cooler for 4 hours after pulling it, don’t bother with the weird oven shit you did. Cut that shit fat side up like you’re supposed to. Then youll end up with a product that tastes and looks good.
I think overall you did a great job. If you decide to change anything about your cook next time, make sure you only make ONE change at a time. That way you know what works for you. If you make too many changes, you won’t know what helped and what didn’t help. I hope I didn’t confuse you
I realised my mistake when first smoking big lumps was not letting it rest anywhere near long enough. Don’t get me wrong, it looks great but a longer rest could have improved the end result mate.
Good first attempt. That bad boy is rough lol
By flipping the brisket in the foil boat you guaranteed the bark result you got.
As you have probably figured out, the oven “rest” killed your brisket. 160 is still cooking it, and ovens are notoriously hotter than the lowest setting. I don’t agree with the people saying stick it in the cooler immediately. I let it come down for about 15 min open, wrap in butcher paper and stick in a cooler for a couple hours. If you stick it straight from the smoker, wrapped in foil right into a cooler, you’re going to end up with pot roast.
When I’ve had dry brisket, I’ll dice up the leftovers and fry w some butter and make brisket tacos or nachos.
A lot of opinions in here but has anyone asked the most important question? What sort of smoker are you using?
That’s a lot of random tasks