This was my 3rd attempt at smoking a brisket in the Smokette. I don't have much experience with this cut of meat, so I'm not totally sure what it should look like when smoked properly. The difference between this smoke and my previous, less successful attempts was that this was a choice cut....my last 2 were select. For me, this made a HUGE difference, and going forward, I will most likely only use a choice cut. Meat market only charged $2.89 a pound untrimmed, so the price was right.

Bricket (untrimmed) - 8.47lbs
Temp - 215
Wood - 2-3 oz hickory
Time - At 8 hours, temp was 205 (I was surprised!)

Basically, I rubbed with my own spices, which happens to be 3 or 4 commercial rubs mixed together, and brought to room temp. Inserted dual temp thermometer and stuck in at midnight. Set to 215 as opposed to 225 because I didnt want it to cook too fast. When I got up at 8:00am the next day (or the same day depending upon on how you look at it) brisket temp was already 205. I had pulled the previous 2 brisket attempts at 195. Anyway, wrapped in foil, turned cooker to 200, and stuck back in for an hour and a half to keep warm.

Final step, and a very good one I might add was this - Unwrapped the brisket and stuck under the broiler to slightly char the fat cap. While we didn't eat the fat, some of the crispy bits were quite tasteful......







All in all, for an amateur,I was quite pleased with the results. Very moist and great flavor. Thanks Cookshack!

thats a very nice looking brisket!!!!!!!
jack

Man. That looks great.

L.A. BBQ

I would check your thermometer. At 205 degrees the brisket should have fallen apart. If you like it slice able, fine, but my briskets usually falls apart at 198. Put your thermometer in either an ice water slurry or in water that is boiling and check it. Also, make sure your probe is in the meat at a good angle that will keep the reading part of the thermometer in the middle of the meat.

All checking aside, the pictures are beautiful and I bet it was good good eating.

smokemullet

L.A. BBQ
Thanks for sharing the pictures. They made my mouth water. That's a very pretty brisket!
Peggy

L.A. Good lookin' brisket. I couldn't tell if it was dry or not from the photo, if you're pleased that's what counts.

I too think it should have fallen apart at 205.

That's the hard part, just can't tell how moist or tender from photos.

Did you cut it with or cross grained? Looking at the photo it's hard to tell, but I'd almost guess with grained.

Congrats, not bad for a California guy

It was tricky enough to make it edible, God forbid I actually learn how to cut the thing. Anyway, I thought I was cutting it across the grain. Will have to go back and review 101 for the next one. As for the temp, well, it was the one night a year that it actually rains in Southern Cal, so the thermostat got wet and possibly lead me astray, however I did move it to different parts of the brisket to compare, and it was fairly consistent. That said, I truly found it to be tender and moist. Am doing another this weekend.....forecast is sunny and warm......

L.A.--

I'm glad your cook was a success. When I looked at your pictures, like Smokin', I too wondered if you might have not been slicing across the grain. Kind of looks like maybe a 45 degree angle to the grain, but its hard to tell from the pictures for sure. You might find it easier to determine exactly which way the grain goes by turning the brisket over. The grain is much easier to see on the bottom of most briskets. Cutting directly across the grain will give your slices a more tender "bite".

Again, congrats on your cook, and welcome to the world of brisket!

Your timing is what Tom & I have been experiencing with smoking choice briskets ourselves. They have been running right around an hour per pound on the choice grade.

But rather than just shooting for a temp, we also use a poke test. We use a metal skewer and poke it through the birsket in a number of spots. When the skewer goes through with little to no resistence, we consider it done. Then we wrap it and let it sit in a cooler for at least two hours before slicing.

Looks good!

John

BQ Matt - Agreed - I just put another in the Smokette. I paid careful attention to look at the bottom, and now realize how much easier it is to distinguish the grain pattern by doing so. Let's see if I can do it right this time. Will post the results. thx!

LA.

Hope the pictures in 101 show it.

Before you cook do the "Paul Kirk" mark. Look for the grain, it's easy to see in an uncooked brisket. THEN go to one of the corners and cut a corner off, cutting 90 degrees from the grain. That way when you take it out, you'll be able to see the mark and make all of your cuts the same way.

See if that makes a difference.

Smokin'