Another first......brisket

bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

First off...thanks to all on here for the help and encouragement you give to bbq newbies like me...

On the heels of a good cook with some ribs, I thought I might try a brisket. As I said in another post, I thought a 5 lb flat would be a good start..so I gave it a rub with a dab of EVOO and then Sea salt, cracked pepper, garlic powder, and all season blend.

I went out and got the CG Trio up to temp...and threw the flat on.

After a couple hours...

Thin blue smoke....

It was looking awful lonesome in there, so I thought I'd give it some little friends to chat with while it was just sitting there...

I really didnt think I was going to have the patience to wait it out, but I did....my big thermo was MIA, so I had to use a smaller one that only read to 160...so I waited til it hit 160 almost instantly upon insertion and then went past it til it pegged out...I rough figured this to be about 185 based on the other hash marks.....so I pulled the flat....

Here it is resting..

The next part was probably the hardest of all....letting it rest!! So after the mandatory wait...I finally put the knife to it...

So.....how did I do??

Oregon smoker · Posted: May 31 2009 Post subject:

you did real good. so how was it? tenderness, smoke, etc. etc.

bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

Thanks Oregon Smoker! It was tender, but still had some body to it. The smoke was really nice...not overpowering. I think I used just a little bit too much salt, but my wife likes it...she said it was just right. Im gonna make up some S.C. style mustard sauce for a sandwich later....I think it will be awesome with the brisket...

MaryB · BBQ Fan Joined: 16 May 2009 Posts: 107

Looks great but taste and tenderness are the deciding factor. Cooking on a little offset is way harder than my Klose. I used to have a Smoke N Pit Pro with a ton of mods to make it semi behave.

bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

Thanks MaryB...you might have seen my low-budget deflector plate under the rack....half of a tin foil lasagna pan...seems like it did a really good job of bringing the heat and smoke into the middle of the cook chamber..I want to extended the exhaust closer to the rack as well....

Canadian Bacon · Posted: May 31 2009 Post subject:

You did real good bigpaguy,looks real nice ,excellent looking smoke ring on that brisket,and those ABT's look real tasty. Very Happy

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Mrs. K.A.M. · Posted: May 31 2009 Post subject:

WoW

Awesome job on the brisket, it has a beautiful smoke ring, and the abts looks very delicious too Very Happy

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chickenman972 · Posted: May 31 2009 Post subject:

GOOD LOOKIN' EATS! Nice job!!
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k.a.m. · Posted: May 31 2009 Post subject:

bigpaguy, awesome job my man Very Happy

that brisket looks delicious and what a fine ring, those ABT's look mighty tasty as well, nicely done Smile

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marleyman · Posted: May 31 2009 Post subject:

Dizzzam, BEAUTIFUL RING.

I think you are getting it dialed in.

And the BBQ Crack looks nice too (ABT's)

Dizzam that ring....you should be proud!

Cheers Cool

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Big Bears BBQ · Posted: May 31 2009 Post subject:

Great looking briskey...............

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

That's an unbelievable ring

Brian in Maine · BBQ Fan Joined: 05 Sep 2006 Posts: 255

That looks really good!! Awesome smoke ring.

Big Ron · Posted: Jun 01 2009 Post subject:

Great looking food. Nice slicing and good smoke ring and bark. Great job!
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Old Smoker · Posted: Jun 01 2009 Post subject:

Doesn't LOOK like a FIRST..great job..
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bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

Thanks everyone....it could have never happened without this forum...and all of you

Okie · BBQ Fan Joined: 16 Sep 2008 Posts: 164 Location: OK

You'll have a tough time convincing me this is your first! Looks like you're a pro. Great job.
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Toga · Posted: Jun 02 2009 Post subject:

Perfect on your first run Laughing

That is a healthy ring and the bark is just right. Looks like it was still juicy as well. Now I'm inspired for next weekends cook. Gonna have to put one of those on the menu.
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SmoknCamo · Posted: Jun 02 2009 Post subject:

Dang! That is some good looking Brisket. I would say picture perfect...
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Sirsmokealot · Posted: Jun 02 2009 Post subject:

Looks real good!
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