1st whole brisket

ElkhornHusker

Attempting my first whole brisket today.  See how this goes.

cheeaa

Good luck. Post pics!

ElkhornHusker

cheeaa said:

Good luck. Post pics!

Sorry, no clue on how to post pics

Stormbringer

ElkhornHusker said:

cheeaa said:

Good luck. Post pics!

Sorry, no clue on how to post pics

Try this:

http://eggheadforum.com/discussion/1181541/how-to-post-pictures

And good luck. And post pics.

lousubcap

If you have some time read the below post and you will learn all you need to know and more about brisket cooks: Covers the spectrum.

Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....  

TMac412

Good luck.  Trying my second tonight.  First one went really well thanks to the info on this forum!  Ordered a 13-LBer from SRF.
Question for the experts: wanted to try the Franklin method but can't located unwaxed butcher paper, will parchment paper work as a substitute?

lousubcap

No expert here and I don't wrap but I have read that a paper grocery bag is a solid substitute for the butcher paper and is better than parchment paper.  
Quite a treat with the SRF for sure.
BTW-welcome aboard and enjoy the journey.

ElkhornHusker

Did take some pics and will post later.  Brisket turned out very tender and juicy, nice smoke ring as well.  I used the Myron Mixon recipe: 2.5 hours in aluminum pan, then cover with foil for another 1.5 hours, finally wrapped in blankets for 4 hours.

ElkhornHusker

ElkhornHusker said:

Did take some pics and will post later.  Brisket turned out very tender and juicy, nice smoke ring as well.  I used the Myron Mixon recipe: 2.5 hours in aluminum pan, then cover with foil for another 1.5 hours, finally wrapped in blankets for 4 hours.

   Almost forgot, I did inject the brisket with a beef broth liquid and then let the brisket soak overnight in the liquid.

ElkhornHusker

Pics.

lousubcap

Great result right there.  Banquet for sure, congrats.

4Runner

@ElkhornHusker - Nice smoke ring.  Looks great.  Juicy and tender sounds good...where you happy with the amount of smoke flavor?

ElkhornHusker

4Runner said:

@ElkhornHusker - Nice smoke ring.  Looks great.  Juicy and tender sounds good...where you happy with the amount of smoke flavor?

I used mesquite wood, I would try something else next time to add a little sweet flavor, since the meat is a heavier type of meat.  But yes nice smoke flavor.
The temp on the cook was at 350 degrees.  I like that fact that it didn't take all day or night to cook, ready to serve in 8 hours.  I was also surprised at how hot it still was after 4 hours wrapped in blankets sitting on my kitchen counter.  Definitely would have been proud to serve to guests.

4Runner

Sounds good. I prefer the 12 plus hours and put it on at night.  Try Post Oak for a more milder smoke.   Great Job!