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First brisket

The_Bozzinator
The_Bozzinator Posts: 7
edited August 2012 in Beef
Well I did my first brisket, was planning for 18 hr smoke. I prepped the egg, put the brisket on at 9:45 pm last night. well it was done at 11:30 this morning, learned my lesson less time. Looks great did a FTC, just waiting for dinner time to slice it!
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  • The_Bozzinator
    The_Bozzinator Posts: 7

    hrer is a pic.

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  • lousubcap
    lousubcap Posts: 36,732
    edited August 2012
    Great looking cook-at the risk of the obvious-when you slice the flat has a very distinctive grain pattern and slice against it-in the point (separate before slicing) the grain can run in various directions so just watch it and do the best you can cross-grain.  Enjoy the hunk of brisket!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bjadams
    bjadams Posts: 28
    I just did my first brisket as well. I started with the smallest vacuum packed piece I could find at Costco.

    I gave it an overnight dry rub and cooked it at a dome temp of 250 -300. I had no stall at 150-160 so I abandoned plans to wrap it with beef stock and apple juice, instead allowing it to finish dry at 202 degrees. I did wrap and cooler it for 2 hours before slicing.

    I was really convinced the meat would be overcooked and dry but was astonished to find it moist and flavorful. I paired it with some "Bone Sucking Sauce" which I find a bit too sweet so I added Siracha Sauce, Crystal hot sauce and a touch of sesame oil.

    The meat was in the egg for six hours and then two hours in a cooler so a total of eight hours for this small brisket.

    Sorry no picture but these guys ain't especially pretty though it sure did taste good.
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