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My First Brisket

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  • My First Brisket

    Came out a little dry (didnt foil) but tastes good










  • #2
    That's you first brisket. Just beautiful Pandemonium. Kudos on a great job and to ya...
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    KCBS CBJ

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    • #3
      Looks real fine...What temp did you take it to? Looks like by the way its crumbling that it went to the 200 range...Harder to slice at that temp but damn that looks tasty...

      Lots of folks dont like the idea of foiling but I think it helps and thats what counts

      Anyway...Points to ya for a sucessful first one!
      Craig
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      • #4
        I took it to 186 and it sat in cooler wrapped up for a few hours maybe thats why its falling apart?

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        • #5
          Pandemonium fine meat you got there... I know it is good .Points you ya,...Dwayne
          South Georgia heat,,,smoking something....
          Chargrill w/ royaloak lump
          Mad Hunky droooooling

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          • #6
            Holy Brisket Pandemoneum! ........I would Wolf down a big ol plate a that stuff in a heartbeat! ...... First Briskey my ASS!... ....... Nice Work

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            • #7
              Looks good to me. Foil the next one and compare your results. Maybe you'll prefer not to foil. I prefer to foil. I think it absolutely makes a difference. But, that's me.
              for a first time success.


              Tom

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              • #8
                Great job buddy. It sure looks fantastic from where I'm sittin. on a well done first time brisket, it looks great. And look at the deep smoke ring
                https://youtu.be/ZcqprrIlbcIli

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                • #9
                  Man...That look's damn fine to me! Nice!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    You done goood! I could find a plate for that.
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      Thanks guys

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                      • #12
                        Looks darn good to me.

                        for a great first outing.

                        I'm with Tom and Craig -- I prefer to foil at about 165ish then take it up til a probe slides in like butter. Foiling seems to help keep it moist.

                        Originally posted by Pandemonium View Post
                        I took it to 186 and it sat in cooler wrapped up for a few hours maybe thats why its falling apart?
                        Not sure on the falling apart bit. I've been told if your going to cooler for an extended period, open the foil a bit before rewrapping and coolering to cut down on the carry over cooking or stop a few degrees shy of your finish temp. You only took to 186° so that's a bit of a mystery to me.

                        Oh well, pulled (chopped) brisket is damn tasty too. The last one I did ended up being that way because of an extended rest time. Still yummy though.

                        Dave
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                        Proud Smoked-Meat Member #88
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                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                        • #13
                          [yt]http://www.youtube.com/watch?v=PlBkIsfqWsw[/yt]

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                          • #14
                            Yeah.... I also would suggest try the foil.... I am no expert, but have done them just about every way that I can think of (Fast & Hot, Low-n-Slow, Finished in the oven - grill - crock pot, Seared, Injected, Lots of seasoning, Salt -n- Pepper only, etc)...... Personally, I think my favorite way is Low-n-Slow (225*) with foiling @ 160-165ish... WITH LIQUID & seal up tight.... I think this is the step that really makes them moist for me, which may? have something to do with my electric smoker???...... I have only injected 2 of them & am not sure about the results... I really could not tell if their was a difference or not with the injection process .... Anyways, great job!.... And if there was any of it left? ..... On reheating, I would suggest doing it in something like a glass pyrex covered with aluminum foil over low heat & maybe add some Au Jus when heating or heated... I just made French dips tonight outta some frozen vac packed brisket slices with the packaged Au Jus (Crescent Brand) on some good White rolls I slathered with butter & just lightly browned under the broiler until they had a touch of brown & they were fantastic... Salty Beef never tasted so good...
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