First brisket!

Brisket in the fridge to thaw. Gonna put it on Thursday evening I'm thinking. Let it go overnight. Want to try to have it ready to eat by Friday evening. Hope all the YouTube videos prepared me for this!!

 

Looking forward to the reports

 

I'm going back and forth with how I want to cook it. First I was thinking like 200f for a couple hrs, then 225, then 250 like the Mad Scientist dude. But IDK if I want to be babysitting the smoker for 15 hours. Some other folks on the YouTube do it at 275-300f for a faster cook and seem to get the same results. It's 10lbs so probably would cook a bit faster anyway.

 

I do it a bit hot. 285 to start.
Do you plan on wrapping it Jj?

 

Yup! Wrapping around 170f.

 

I wrap when the fat is rendering..temp is important ...but let the meat tell you.

 

It's a science and I'm learning how to be a scientist! haha.

 

When are you launching?

 

I'm thinking 4-5am. I want to give it at minimum 2-3 hours rest. So maybe we can eat by 5-6pm. I'm thinking maybe 8-9hr cook time. Once it's trimmed up it might be about 8-9lbs.

I've changed my mind about this every day! I suppose if it's not ready or done right then I'll adjust things for the next one. I just really don't wanna be baby sitting it allllll night and day.

 

2:20am launch time. Somker set at 285f. Seems like the top shelf was sitting around 300-309f with the temp probe I had in there before the meat went on. I have 2 water pans below the brisket so I put it fat side up. Maybe get that fat rendered good. Who knows! Also the Camp Chef I have has a smoke box so I got some Red Oak chunks smoking in there too.

I didn't feel like I had to trim much at all off from what the butcher already did. I been hearing leave about 1/4" fat and by my eyes it was close enough. So I just rounded the edges. And cut off the very tip of the point - I don't think I should have done that but it seemed right when I was slicing and dicing.

 

All seasoned up and on the smoker. I used Killer Hogs rub. A base layer of TX Brisket rub then The BBQ Rub on top.

 

After 40 min the flat was out pacing the point by 20-25 degrees. I flipped it around to try to find a cooler spot for the flat.

 

After 2 hours. I been spraying 50/50 apple cider vinegar and water on the flat to try and slow it down a bit.

 

3hr. I know the probe will be dif temps depending where it’s at. I was sticking one around and was getting everything from 195 to 155. Wild.

 

This was a very odd cook. A whole lot quicker than I thought it would take! At 5.5 hours I pulled it and put it in the oven to rest at 155f. I was thinking it would take 8-9 hours at minimum. It was probing at 201-210 in various spots and felt probe tender so in to the oven it went. Why did I put it on at 2:30am! haha.

The color looks good and the bark but.....it just doesn't have the flavor I was expecting. Nothing at all like brisket served at a restaurant. IDK if I need BBQ sauce (probably) or what. But the flavor is all that is lacking IMO

Perhaps a larger brisket, a lower temp (or at least start it lower and crank it up over time like Mad Scientist), and different rubs. And find a good flavoring to dress it up with after it's sliced and ready to eat.

 

Loved your trim JJ!
Weird it went so fast.
Well done!