First Brisket cook

PoppasGrill · June 16

Wife bought a 14# Brisket yesterday for me to cook for Father’s Day . I’ve never done one, no matter how many times she’s asked about getting one, I just never wanted to spend the money to ruin a good piece of meat.
I’ll start with a thank you to lousubcap@ for the detailed and very informative message on brisket cooks.
We cut about 3# of the fat cap off to thin it out a little.( didn’t get any pre cook pictures)
Spiced it with salt and pepper with dried onion flakes. Heated the XL up to 250*, took longer than we wanted, as all recommendations were for an hour a pound, but wound up putting it on around 2100 last night.
Indirect on the grate with only 1 chunk of Pecan wood buried half way in the lump.
Didnt use a drip pan , so will be paying hell to clean the plate today. Stuck the Thermpro probes in and let it cook.
Temp stayed at 250* for the next few hours, until I fell asleep around midnight .
Was awakened at 0330 with the alarm going off. IT was at 185* and made the choice not to wrap. Reset alarm for 200* and layed back down for another 45 mins.

Pulled it off and put on a baking sheet, covered in foil loosely and put it in the oven, with oven off.

Went back to bed until 0700, fed the chickens , dogs, cats, turkeys and donkeys.
So at about 0830 , my wife asked how long I was going to wait to check how it turned out.
The answer is, turned out amazing. Moist, tender, and great flavor.

shtgunal3 · June 16

Great job!

lousubcap · June 16

Way to take on the challenge and emerge victorious. Most excellent results right there. Impressive ring for only one chunk of pecan. Great way to start your day!

ColbyLang · June 16

Nice way to bring it home on your first attempt!

lkapigian · June 16

Excellent Cook!! Welcome to the brisket fray !

PoppasGrill · June 16

lousubcap said:

Way to take on the challenge and emerge victorious. Most excellent results right there. Impressive ring for only one chunk of pecan. Great way to start your day!

By one chunk , I mean a piece about as big as 2 fists together.
Thank you again for your advise and links to Franklins videos.

Ozzie_Isaac · June 16

Looks great! Briskets are intimidating and looks like you nailed it!

bluebird66 · June 16

That looks great!

johnmitchell · June 16

Fantastic result!!!!

Wooderson · June 16

Happy father's day. Enjoy the fruits of your labor

Foghorn · June 16

Oh yeah. Great result. Happy Father's Day.

Jcl5150 · June 17

Looks delicious! Congrats on your first brisket. When I did my first I followed the directions of lousubcap to the letter. It was quite the banquet, and I’ve never looked back. You’ll be enjoying perfect brisket cooks for years to come!

YukonRon · June 17

There are few beef cuts I enjoy cooking as much as I do a full packer. I love the result and love the nursing along the process of low and slow, with the pecan smoke, it is nirvana to me.

With that being said, congrats on delivering a beautifully done cook, Briskets rule! Excellent job!

Q) Where do you get your pecan?

PoppasGrill · June 17

YukonRon said:

There are few beef cuts I enjoy cooking as much as I do a full packer. I love the result and love the nursing along the process of low and slow, with the pecan smoke, it is nirvana to me.

With that being said, congrats on delivering a beautifully done cook, Briskets rule! Excellent job!

Q) Where do you get your pecan?

I believe she picked up bag of large chunks at Ace or Rural King Farm Store. Will ask her, but there’s not a lot of places near us that carry anything but Hickory. Will have to remember next time we go to Ga to get a few limbs.

Campbell2N · June 17

All apologies but can anyone post the link to @lousubcap brisket recipe that is referenced?

I agree with others that pecan is one of my favorites for all meat.