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First Brisket Journey

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    At those temps, it's about an hr per lb. It's the way I do it


    Ok so if that holds true, it should be done at 5am. I could pull and foil it and it would hole till noon. That would be fine with me. 
    easy. Other than getting up at 5am on Saturday :)

    That will work perfectly
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    At those temps, it's about an hr per lb. It's the way I do it


    Ok so if that holds true, it should be done at 5am. I could pull and foil it and it would hole till noon. That would be fine with me. 
    easy. Other than getting up at 5am on Saturday :)

    That will work perfectly
    use lots of towels around it. it will still be piping hot at noon if you pack it well in towels
    Keepin' It Weird in The ATX FBTX
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  • JWBurns
    JWBurns Posts: 344
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    Will do CT. Thanks for chiming in.
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Wake up dude it's time to FTC!


    _______________________________________________

    XLBGE 
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  • JWBurns
    JWBurns Posts: 344
    edited August 2012
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    Update at 8am. 

    Brisket is foiled, toweled, and in the cooler! 

    Up at 8am and the brisket was 191. I let it sit a bit longer till 194, and I that point I felt as though it passed the test. I woke up a few times during the night. She held around 153/156 pretty much the entire night. Yesterday I brought the grate temp down to 230, and at 3am, I bumped it to 250. The smell is exceptional. 

     I expect to serve at 1pm. Photobucket Pictures, Images and Photos Jason
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  • lousubcap
    lousubcap Posts: 32,337
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    Looks like a winner.  At the risk of stating the obvious-spearate the point and flat and slice against the grain when ready to eat.  Flat grain is easy to see, the point is variable and inconsistent-just watch as you go.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JWBurns
    JWBurns Posts: 344
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    Looks like a winner.  At the risk of stating the obvious-spearate the point and flat and slice against the grain when ready to eat.  Flat grain is easy to see, the point is variable and inconsistent-just watch as you go.  Enjoy!
    Thanks @lousubcap

    I've been reading quite a bit on preparation and even watched a few YouTube videos on it. 
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  • michigan_jason
    michigan_jason Posts: 1,346
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    Looks great man! I feel like you nailed it, and that is a great feeling! Can't wait to see the sliced pics.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • Brownie
    Brownie Posts: 1,023
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    Really looks great! I got half a packer on now (flat/point end). It should be reaching stall temps pretty soon. 167* now. I'm trying the same temps you chose cause I'm tired of 2hrs per lb.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Nice job! Looks awesome. I think you got it.

    Brownie- sounds perfect. I'm telling you, 2 hrs per lb is not only unnecessary, it dries the brisket out. I think you'll be happy with it a little hotter.
    Keepin' It Weird in The ATX FBTX
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Man that looks awesome!! Congrats you did it and appears to be done well!!


    _______________________________________________

    XLBGE 
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  • JWBurns
    JWBurns Posts: 344
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    Happy to report a successful first brisket cook.

    Good smoke ring, moist, and extremely flavorful. Two of our guests told me that they normally do not like brisket at all, but that this was exceptional. Made me
    feel good, praise all around.

    Thank you to everyone for helping me along. Some truly knowledgeable people on this board!

    I'm fat, happy, and headed to the pool!

    Photobucket Pictures, Images and Photos

    Jason
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  • lousubcap
    lousubcap Posts: 32,337
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    Congrats on the home-run.  Enjoy and before you get too far into it-make a few notes so you have a chance of replicating down the road! 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Nice! Sounds like a winner.
    Keepin' It Weird in The ATX FBTX
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  • ArlingtonGrill
    ArlingtonGrill Posts: 65
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    That looks like a winner. Got one ready myself and interested in your total cooking time. Was it an hour/pound? Thx.
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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    Good Job...Looks Great!!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Nice job! Wish my first brisket looked half that good!
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • tazcrash
    tazcrash Posts: 1,852
    edited August 2012
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    =D>
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • JWBurns
    JWBurns Posts: 344
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    ArlingtonGrill said:

    That looks like a winner. Got one ready myself and interested in your total cooking time. Was it an hour/pound? Thx.


    She was 14lbs.. Took me exactly 16 hours.
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  • Brownie
    Brownie Posts: 1,023
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    Really looks nice. Glad you enjoyed it.
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  • LizzieSamps
    LizzieSamps Posts: 894
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    Great job, so happy it all worked out for you!
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