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1st Brisket

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Post Tue Jul 08, 2014 8:49 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
Since it was my first brisket i just bought a 4.5 pounder from the butcher.
took about 5.5 hours on the brinkman smoker.
turned out well i think.
i followed steven's method with putting in a foil pan and covering it half way through.
i think i need a shallower pan next time. just not enough smoke smell/taste.
it pulled apart real nice when eating it.
everyone seemed to enjoy it too.

Image
Image
Image
Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Tue Jul 08, 2014 9:23 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

For a first brisket, that looks mighty fine. I can clearly see the smoke ring. What temp did you run it at? What wood? Do tell, I'm a curious bugger.
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Tue Jul 08, 2014 10:09 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
the ice cold water i used kept the temp from getting where i wanted it for a while.
it stayed at 200-225 for the first 2 hours.
dropped to 175-200 for the next hour.
then 200-250 for the final two hours.
it dropped so low because i left.
that brinkman doe need a little tending too but its not too bad overall.

i used hickory chunks.
and for the anmoun and type of charcoal:
i used 3/4 royal oak lump and 1/4 kingsford just for the steady long lasting heat.
Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Wed Jul 09, 2014 5:28 am
Old Smoker well done
well done

Posts: 1247
Yeah, I'd say you pretty well nailed it, looks moist, flats can be a bit of a challenge to keep from drying out, I do the foil pan myself when doing flats. Job well done.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Wed Jul 09, 2014 9:27 am
Trollby well done
well done

Posts: 1303
Location: MadCity, WI

Looks really good, thanks for sharing.

I need to do a brisket again this summer

Post Wed Jul 09, 2014 4:17 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5865
Location: Central Alberta, Canada
Very nicely done, Askanison - especially for your first try! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Wed Jul 09, 2014 4:18 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
Nice job, Askanison...looks juicy and like it even had a decent amount of fat!

Post Wed Jul 09, 2014 5:10 pm
JPET medium-rare
medium-rare

Posts: 85
Location: LOS ANGELES
There is nothing like a smoke ring.

If you had a choice of looking at a smoke ring on a brisket,
or looking into the Grand Canyon from a rim, we all know what the choice
would be. Smoke Ring!


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