um, um good - brisket

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

12/7/098:56 PM

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Former Member

Thanks for the update. My next smoke will be a brisket this weekend, weather permitting. Tonight we are supposed to get a foot of snow. What portion of each ingredient did you use in your rub and what temp. did you smoke it to. Thanks, Mayday.

12/8/096:55 PM

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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

12/8/098:58 PM

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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.

12/8/099:07 PM

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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

. 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.

12/8/099:57 PM

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pagsMember

It's nice to know we start out with fairly good stuff, and it only gets better from there.

12/8/099:59 PM

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