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Message
Tried my first brisket today (with pics)
Posted on 5/28/22 at 7:13 pm
Posted on 5/28/22 at 7:13 pm
I went with a select cut 12lb brisket. Trimmed off most of the outer fat and used only coarse sea salt and coarse pepper. Ended up being 10lbs when I put it on.
I just got a Masterbuilt 1050 gravity series. Used kingsford mesquite charcoal and mesquite wood chunks in the tower and the ash bucket for the smoke. Set it at 200 degrees.
3am: put it on
9am: Temp about 130 and rub set. Sprayed with a molasses and apple juice mix every hour until wrap time
115pm: temp 160 and probing good. Ready for wrap. Side note: about 11-noon I hit a stall at 145. Cranked heat to 220 to get through it. This may have been my mistake which led to some dryness.
Double wrapped in butcher paper and back on.
400pm: temp 195. Time to pull. Wrapped in a towel and put it in a poor man’s Yeti.
645pm: pulled from cooler and sliced.
What I’m happy about: That smoke ring is beautiful. The thicker end is perfect with a good fat content. The flavor is great. The gravity series is a game changer. All the flavor of a charcoal cook with the ease of a pellet smoker.
What I need to work on: too much salt. I need to work on that ratio. The flat end came out a little dry. I don’t know if that’s because I did something wrong or the cut of meat just didn’t have enough fat content.
Any comments or suggestions welcome.
I just got a Masterbuilt 1050 gravity series. Used kingsford mesquite charcoal and mesquite wood chunks in the tower and the ash bucket for the smoke. Set it at 200 degrees.
3am: put it on
9am: Temp about 130 and rub set. Sprayed with a molasses and apple juice mix every hour until wrap time
115pm: temp 160 and probing good. Ready for wrap. Side note: about 11-noon I hit a stall at 145. Cranked heat to 220 to get through it. This may have been my mistake which led to some dryness.
Double wrapped in butcher paper and back on.
400pm: temp 195. Time to pull. Wrapped in a towel and put it in a poor man’s Yeti.
645pm: pulled from cooler and sliced.
What I’m happy about: That smoke ring is beautiful. The thicker end is perfect with a good fat content. The flavor is great. The gravity series is a game changer. All the flavor of a charcoal cook with the ease of a pellet smoker.
What I need to work on: too much salt. I need to work on that ratio. The flat end came out a little dry. I don’t know if that’s because I did something wrong or the cut of meat just didn’t have enough fat content.
Any comments or suggestions welcome.
24
Posted on 5/28/22 at 7:19 pm to 9Fiddy
Wood
Posted on 5/28/22 at 7:32 pm to 9Fiddy
Damn man don’t see any issues if that’s a first time brisket!
bark, smoke ring everything looks great
And the flat is a mfer man on a slow n low cook so don’t beat ya self over that
Nicely done!
bark, smoke ring everything looks great
And the flat is a mfer man on a slow n low cook so don’t beat ya self over that
Nicely done!
Posted on 5/28/22 at 7:32 pm to 9Fiddy
Congrats. It looks great.
Posted on 5/28/22 at 7:32 pm to 9Fiddy
Looks good!
Posted on 5/28/22 at 7:37 pm to 9Fiddy
If that was my first I’d still be doing them.
Posted on 5/28/22 at 7:49 pm to 9Fiddy
Looks solid, especially for your first brisket.
My one critique would be the trim. Work in making it a little more aerodynamic looking and you’ll get a more even cook.
As far as the flat being dry, try a prime cut next time. I find with prime, the flat comes out a little better
My one critique would be the trim. Work in making it a little more aerodynamic looking and you’ll get a more even cook.
As far as the flat being dry, try a prime cut next time. I find with prime, the flat comes out a little better
This post was edited on 5/28/22 at 7:54 pm
Posted on 5/28/22 at 7:57 pm to 9Fiddy
Looks nice. Don’t pull at a temperature. Start probing at a temperature. When the probe goes in like it’s going into warm butter the brisket is done. The dryness could be because you pulled it too early. Cooking at 220 has nothing to do with drying it out. A lot of people make great brisket and cook hotter.
Posted on 5/28/22 at 7:58 pm to 9Fiddy
quote:
The flat end came out a little dry. I don’t know if that’s because I did something wrong or the cut of meat just didn’t have enough fat content.
The flat will never be like the point though
Posted on 5/28/22 at 8:08 pm to 9Fiddy
It might've been dry, not because you cranked it up to 220 but because you chose a select cut.
Posted on 5/28/22 at 9:07 pm to Glock17
quote:
Looks solid, especially for your first brisket.
My one critique would be the trim. Work in making it a little more aerodynamic looking and you’ll get a more even cook.
As far as the flat being dry, try a prime cut next time. I find with prime, the flat comes out a little better
Agreed. And in a worst case scenario, chop up the crusty flat pieces and stir up some burnt ends for sammiches or hoagies.
Posted on 5/28/22 at 9:11 pm to tiggerfan02 2021
Congrats on the beginnings of a new addiction. Don’t get caught up in smoke ring, you can manipulate the cooking process to get a “better” smoke ring. And it has little to no effect on the finished product.
Posted on 5/28/22 at 9:28 pm to 9Fiddy
Looks like you trimmed almost all fat which could be responsible for some “dryness” you’re stating. I leave ~1/4 inch on unless it’s the gritty tough fat that is useless. Otherwise, looks great!
Posted on 5/28/22 at 9:48 pm to SwampBooty
Yeah the problem with the dry flat is you trimmed it to aggressive. You only need to remove the hard white fat from the brisket. I remove a little at a time until I hit the kind of fat that feels mushy then get that down to about 1/4-1/2 inch layer. Another tip to,help,with a dry flat is to place the Point end of,the brisket toward the hottest park of the smoker chamber. That way the flat has less of a chance to cook faster and dry out.
Posted on 5/29/22 at 12:37 pm to 9Fiddy
That’s a nice brisket.
Posted on 5/29/22 at 1:24 pm to 9Fiddy
Looks like a great brisket. I think that leaving a little more fat on it will help with the dryness you mentioned.
Posted on 5/29/22 at 1:41 pm to 9Fiddy
My first brisket didn't look anything like that. LoL.
Great job 9Fiddy.
Great job 9Fiddy.
Posted on 5/29/22 at 6:38 pm to AlwysATgr
Don’t trim so much fat off. You want to leave about a quarter in of fat.
Posted on 5/29/22 at 7:04 pm to thegreatboudini
quote:
If that was my first I’d still be doing them
I hear ya brother
Posted on 5/29/22 at 7:15 pm to 9Fiddy
You nailed it on first one. Hopefully flavor is there also.
Just a warning that I have nailed a few different things the first time and seem to not be able to do it again. Either I overthink it or just got lucky. I hope this isn’t the case for you.
Just a warning that I have nailed a few different things the first time and seem to not be able to do it again. Either I overthink it or just got lucky. I hope this isn’t the case for you.
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