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Brisket Achievement - Unlocked!

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LindenEmry
LindenEmry Posts: 48
in Beef
So I went ahead and attempted my first brisket this weekend.  Started the fire at 5 am and had it on my BGE by 6.  Total cook time was just shy of 11 hours on a 9 lb  brisket.   I followed the advice of my  fellow  forum -mates on the prep and follow through.  I got a beautiful smoke ring and the results were tasty but drier than hoped for.   I think my fire was a bit too hot at the end.   I'll be making some tasty chili from the leftovers.   First picture is just before the FTC.



The next is the smoke ring :



and the finished product (with trimmings):



All in all, I was pleased with the first attempt.  I can't wait for round 2.
In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

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Comments

  • lousubcap
    lousubcap Posts: 32,407
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    Great result right there, especially right out of the gate.  Congrats.
    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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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Looks awesome! Beautiful smoke ring 
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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    Looks great. If you think it was dry, you can try wrapping it in butcher paper at about 165*. 
    Nice work 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,981
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    Looks pretty good to me, especially for the first one.  Was this a whole packer?  How many pounds?
    "I've made a note never to piss you two off." - Stike
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  • JRWhitee
    JRWhitee Posts: 5,678
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    That looks great! my first brisket 10 years ago wasn't good at all, of course it was a flat and I had no idea what I was doing. I figured it was beef and had to be done at 165....wrong!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • johnnyp
    johnnyp Posts: 3,932
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    I'd eat a plate for sure

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Photo Egg
    Photo Egg Posts: 12,110
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    I got lucky on my first brisket but had a few bad ones in the middle.
    Yours looks great. Looks like you might not be cutting directly across the grain. You almost have to look at your brisket before you cook it to get a good idea of where it turns and runs. The experienced just know.
    Did you probe for tenderness or cook to a certain temp?
    Thank you,
    Darian

    Galveston Texas
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  • dldawes1
    dldawes1 Posts: 2,208
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    Oooooh Yeeeaaahhhh !!  Looks great !

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • LindenEmry
    LindenEmry Posts: 48
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    Smokin_Trout said:
    Looks great. If you think it was dry, you can try wrapping it in butcher paper at about 165*. 
    Nice work 
    I wrapped in foil for this one at 165.  I'll try  the butcher paper next time.
    In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

    LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

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  • LindenEmry
    LindenEmry Posts: 48
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    JohnInCarolina said:
    Looks pretty good to me, especially for the first one.  Was this a whole packer?  How many pounds?
    It was a small whole packer at 11 lbs.  down to  just under 9 lbs. post fat trimming.
    In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

    LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

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  • LindenEmry
    LindenEmry Posts: 48
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    Photo Egg said:
    I got lucky on my first brisket but had a few bad ones in the middle.
    Yours looks great. Looks like you might not be cutting directly across the grain. You almost have to look at your brisket before you cook it to get a good idea of where it turns and runs. The experienced just know.
    Did you probe for tenderness or cook to a certain temp?
    I probably did not cut across the grain at the right angle. I should have notched the brisket to mark the proper cut direction.  I did cook to temp to 165 for the wrap and then to 202 for the final.  I should have started probing for tenderness around 195.

    Thank you for all of the nice comments!
    In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

    LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

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