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Woosday - My first brisket

Ottawa_eggerOttawa_egger Posts: 236
edited 12:42PM in EggHead Forum
Did my first brisket two weekend's ago and have to rank it as a moderate success, probably a 5 or 6 on a 10 pt scale for first brisket attempts. I paid $4.50/lb (C$) for it, but it came fully trimmed. It was about 5.5 lbs. Here it is caked with about half a container of Dizzy Dust, regular grind (with scissors for a size comparison):[p]<a href=""; target="_blank">IMG_0229.jpg[p]
Next is the fire with four chunks of guava wood courtesy of Guava Greg:[p]<a href=""; target="_blank">IMG_0230.jpg[p]
On goes the drip pan:[p]<a href=""; target="_blank">IMG_0231.jpg[p]
followed by the hunk of beef:[p]<a href=""; target="_blank">IMG_0232.jpg[p]
Here it is about 4-5 hrs into the cook:[p]<a href=""; target="_blank">IMG_0234-1.jpg[p]
and here is the completed brisket after about 9-10 hrs (I figured on about 1.75 hrs/lb):[p]<a href=""; target="_blank">IMG_0235.jpg[p]
In the end the point turned out was nice and juicy, but the flat was pretty dry:[p]<a href=""; target="_blank">IMG_0236.jpg[p]
So we ate the point and chopped up what was left of the flat for some burnt end sammies with extra-old cheddar:[p]<a href=""; target="_blank">IMG_0237.jpg[p]So I assume the flat was dry due to operator error. I should have been more diligent and gone by temperature, but I wanted to leave the dome down as much as possible. I think I will put a BBQ Guru on my Xmas wish list.[p]Ottawa_egger


  • onelegchefonelegchef Posts: 119
    Looks a little dry, however briskets are a tough cook, for your first one you did great, perhaps pull it a little sooner next time.
    Good Luck

  • Celtic WolfCeltic Wolf Posts: 9,773
    Ottawa_egger,[p]That was all flat.. The point would sit on TOP of the flat with a layer of fat between it and the flat.[p]Fully trimmed usually means NO fat... This is actually bad. You want that fat to keep it moist while it cooks. Next time tell your Butcher you want a packer. if he looks at you funny just sigh and tell him you want the whole flat untrimmed in the cryrovac. [p]Brisket is not the easiest meat to cook, so hang in there you'll get it right eventually.

  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    You might want to foil somewhere after 165-170 until it reaches 195-200. Might also add some liquid to the foil. If you do get a whole packer brisket, separate the point from the flat and cook together. When the flat is done put the point on for a few more hours to make burnt ends. Might want to add more rub at that time.

  • Buster Dog BBQ,[p]I did a similar sized brisket last weekend. I foiled it at 160 and then took it to 200. Coolered for 2-3 hrs. Was nice and tender, but a bit dry.[p]Anyone out there pull a brisket closer to 190? I was thinking about trying that this weekend.
  • Little StevenLittle Steven Posts: 28,817
    Ottawa_egger,[p]This is a good guide to beef cuts.[p]Steve


    Caledon, ON


  • Ottawa_egger,
    I got a guru two weeks ago, and LIFE IS GOOD!
    I can't beleive how easy it is. I've done a brisket and a boston butt with phenomenal results. The nighbors won't stay away...[p]

  • RJHRJH Posts: 129
    Ottawa_egger, I put the guru on my list for last Christmas and Santa came through. I absolutely love it. But until then if you just want to know the meat temp without opening the dome, and that can be done with a Marerick, or any other remote probe thermometer, for a lot less money. I did my first briskets and butts using a Maverick, and still use it with my guru when I have multiple cuts of meat in the egg. Each cut is unique, and it's nice to know how each is doing.[p]Cheers
  • Ottawa_egger,[p]I have had my guru for a year now and love it. No more 4am wake up calls for me.[p]I did a brisket six years ago. It would have been good if I called it jerky! I<ll try another one of these days but until then everything else is great.. paul
  • I;m on my 10th brisket now, and my last one was a 5.5 pounder, it shocked me, only 5 hours to reach 195, and then put into cooler with towels for three hours. Nice ring and juicy. I always cook on a raised grid now. 230 to 250 egg temp.And I always use a probe, no peeeeky. good luck[p]
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