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5 replies

um, um good - brisket

FM Former Member
In reply to Ranger 620's "um, um good" thread in the Pork section & updating how the 1st smoke on the CS turned out.

9.8 lb. packer brisket (hence why I'm posting here), from wally world. Dry rubbed w/ gran. garlic, black pepper & Sgt. Oinks rib rub (There out of OH, but take part in a ribfest near by at the end of July). 3 oz. hickory @ 225* for 13.5 hrs. Got done at 1:00 and FTC'd til 5:00.

The wife and her folks gave many compliments about the meat - tender, nice smoke but not overpowering. Personally, I thought it was a on the dry side, especially the flat, but I've always graded myself harshly. CS Spicy BBQ sauce really helped it tho.

Kept it pretty basic to establish a baseline. Might tinker w/ marinade/injection/finishing sauce next time around.

Got high praise from everyone else though. All & all, I'd say it was a successful first smoke. Father in law wants me to do a couple of cornish game hens the next time we have dinner here. Guess I've got a couple a weeks to browse the forum for inspiration Smiler
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FM Former Member
Ranger,

Put the probe into in the point and smoked to 190*. Come to think of it, that might have explained the dryness of the flat (point was much thicker).

No real specifics on the amount of ingredients on the rub, just eyeballed it. Dusted on enough gran. garlic for a light coat. Did the same w/ the pepper (got a grinder, fresh cracked, milled fine) & the same for the rib rub. Rubbed into meat, flipped & repeated.

Did trim fat cap to about 1/4 inch. Had some leftovers today in a pulled sandwich w/ CS Spicy sauce. That out turned out pretty good!

Foot of snow eh? You must be sending it my way. Already 1-2 inches on the ground, supposed to be 10" by the time all's said and done tomorrow Eeker
P pagsMember
I believe the recommended way is to place the probe in the flat til it hits temperature. Take the brisket out and seperate the point from the flat then smoke the point for an additional 2-3 hrs til that temp is reached. You can either eat the flat immediately or foil, towel and cooler the flat until the point is ready. The way you cooked it would probably give you a pretty dry flat. Check "Brisket 101" and the many posts in "find" under "brisket". There's a number of ways to produce a more moist product. Hope this helps some.
FM Former Member
Thanks Pags,

I'm sure I made a couple of "rookie" mistakes. And certainly wasn't expecting to produce a comp quality piece the first time out.

But the family did enjoy eating said mistakes Smiler. And it was by no means inedilble, had very good flavor. Just know with some more practice, I could do better. I;m sure learning and eating the lessons will be half the fun!

I'll definitely file those tips away for my next attempt.

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