First time smoking a brisket

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

Hi yall so tomorrow I'm doin up my first before brisket on a offset smoker I'm hoping it turns out look half as good as I've seen some of yalls on here. I'm gonna try using these hickory mini logs for the cook that I found at the local bass pro shops here. It's a pretty good size piece of meat I picked up so I grabbed 2 bags of the logs and I plan on getting her started real early in the morning. All support and help I can't get is greatly appreciated.

k.a.m. · Posted: Feb 22 2014 Post subject:

Looking forward to seeing some pics of your first brisket experience wyckdgt150. Very Happy

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wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

I'm gonna have to figure out how to post pictures of the right size on here haha. Will just using the hickory wood be fine for this?

k.a.m. · Posted: Feb 22 2014 Post subject:

I like to mix Hickory with Oak but I know some folks that use Hickory alone with good results just keep your fire burning clean and you will be fine.
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Always remember slow and steady wins the race.

Hybrid Cooker

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

Awesome Thank you. On this post and the other one. I'm not sure if the brisket I bought has the 2 sections though as far as the point which I think is supposed to be the thicker side it seems to be the same thickness all the way across

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

i got the meat all trimmed up today and yea it doesn't have both parts that I've seen everyone talk about. also the grain of the meat in running the same direction on the entire piece. is this necessarily a bad thing or not? it wouldn't change the way i would cook the meat would it?

SigSauerNY · Posted: Feb 23 2014 Post subject:

You probably have a first cut brisket. In the future you are looking for a packer or whole untrimmed brisket.

I barely trim in general if there is large pockets of fat ill trim but generally I let the fat do the basting.

Keep in mind first cut is less fatty already so that has the potential to dry out quicker. Cover in bacon to help. Also smoking for 4-5 hours at 220-230 and finishing in oven in a pan with some apple juice or whatever you prefer will help retain moisture.

Bring until a thermometer runs in and like a knife in soft butter which can happen around 190-198-205

Keep us posted on the results and enjoy the cook.
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wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

Thanks for the info sig I'll look into the whole packer for next time got up early this morning got the fire going about4 am took a little while to get some heat it's a little chilly this morning in Maryland haha. I'm going to try to cook till 165 then wrap and put back on the grill. I'll try to get pictures up later gotta figure out the picture size thingi red about

SigSauerNY · Posted: Feb 23 2014 Post subject:

Good luck.

Watch it if it seems like the outside is drying up keep moping it or spraying. And add liquid when wrapping or panning and covering with foil.

Enjoy that brisket
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wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

I have a try filled with Apple juice in with the meat right now just inside the fire box I'm hoping that with help with keeping moisture in the grill should I use Apple juice in the pan when I cover or some other type of liquid?

k.a.m. · Posted: Feb 23 2014 Post subject:

If I add liquid to a panned brisket I use 1 cup of beef broth.
I am using whole packers and full sized pans. If you are using a smaller pan you may want to cut back a bit.
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Always remember slow and steady wins the race.

Hybrid Cooker

SigSauerNY · Posted: Feb 23 2014 Post subject:

SigSauerNY · Posted: Feb 23 2014 Post subject:

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

Thank you for the info guys. We've been on for about 6 hrs now. I'm pretty sure I'm in that temp plateau that I red about meat temp hasn't moved above 136 in awhile haha. I'll upload all my pictures later on. It's a beautiful day here today so it's amazing to be outside[/img]

SigSauerNY · Posted: Feb 23 2014 Post subject:

the stall, welcome to it, happens all around there and when i used to temp watch it was making me recheck all, thought therms were broken, something was wrong, fire wentout, etc etc
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wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

I'm not much worried simply because I red about it so I expected it haha. If you don't want temps how do you know when it's done? Just out of curiosity haha

SigSauerNY · Posted: Feb 24 2014 Post subject:

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

So we smoked for about 13 hrs placed in pan at about 10 hr mark I was waiting for the 165 temp I finally just put in in a pan and covered. Least rest in cooler covered still for almost an hr and a half till it came back down to temp. Had 6 adults and 3 kids eating not a plate left with meat on it with the exception of my 2 yr old sons. Middle was dried out so I'll wrap sooner next time. I believe I was the only one that might have a complaint but I guess we are our own worst critic right. I will get pictures posted up here tomorrow. Now it's about time for bed that 3 am wake up call is not catching up haha

wyckdgt150 · Newbie Joined: 01 Dec 2013 Posts: 28

I'm trying to post pictures but can figure out how to

SoEzzy · Posted: Feb 25 2014 Post subject: