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First brisket

SmokinBob629
SmokinBob629 Posts: 60
in Beef

Broke in my egg by smoking my first brisket. I attempted to follow Malcolm Reed's recipe and maintain a temp around 235 for 10 Hours. Seemed to be a hit with everyone however I found it to be a bit salty. I have family coming over this weekend for who want me to smoke a brisket. Any Tips or suggestions would be greatly appreciated.

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Comments

  • bikesAndBBQ
    bikesAndBBQ Posts: 284

    I personally like to run the egg hotter as it seems to make better smoke at the higher temps. Rarely am I below 250 now. Typically I smoke around 275-315 now. If you thought it was too salty, back off the salt a little. I aim for 1/2 teaspoon per pound of meat. If everything else was fine, keep everything the same and just back the salt off a little.

    Pittsburgh, PA. LBGE
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  • Foghorn
    Foghorn Posts: 10,080

    As above. Don't change much on the next one. It can result in a suboptimal result. As can the overconfident feeling of "I've got this. I'll just have another beverage and relax".

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 34,073

    Don't know about overconfidence but those supervisory adult beverages help keep things under control. As above, ride what you did one more time. Given all the variables with the friggin cow as long as you nail the finish-line feel you will get a great result.

    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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