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First brisket

marineforce10
marineforce10 Posts: 53
in Beef
Just bought a 7.5lb flat. Gonna light trim and probably do a salt and pepper rub. I have some reading to do on here so I'll update once I get it going. 
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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    Be careful with trimming, don't trim too much. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • marineforce10
    marineforce10 Posts: 53
    Thanks for the tip. 
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  • marineforce10
    marineforce10 Posts: 53
    When lighting the fuel, should I light at one spot or light a few lumps and spread evenly over the unlit lump?  I'll be using my party q and maverick for the cookout. 
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  • coooltroy
    coooltroy Posts: 207
    I like to light as evenly as possible all around.  At least 2 or 3 spots.
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  • lousubcap
    lousubcap Posts: 36,666
    Gonna be a fun ride.  Flats can be problematic.  You will read about foil, no foil, butcher paper or foil or nekked.  Add liquid or not-just pick one path and remember (if the adult beverages don't interfere:) ) how it turned out then change up only one variable the next time.  Sounds like science but in reality the cow drives the show.  Enjoy the cook and eats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • marineforce10
    marineforce10 Posts: 53
    I'm just gonna season it, drip pan and set it to 250 degrees. No foil, no injection. Hoping for the best. 
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  • A31unit
    A31unit Posts: 208
    let us know how it turns out!
    Step out of the way Butch
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  • marineforce10
    marineforce10 Posts: 53
    edited September 2015
    Ok. Brisket was pulled off after 9 hours. Temp at the biggest part was 205 degrees. My thermo works probe slid in with no problem. Now, I have it ftc but we are not eating until 630pm. It's been in the cooler since 8 am. Any suggestions how to store it until then?
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  • lousubcap
    lousubcap Posts: 36,666
    10+ hours with FTC has been done on here (not by me-best I've had to run is not quite 8 hrs).  If you pre-warmed the cooler with hot water, double wrapped the brisket in HDAF and filled the air void ( cooler size not that much larger than the target meat) with dryer heated towels and parked it in the Sun with high ambient temps you can do it.  Absent all that I would keep wrapped tightly in foil and then place in a pan in your oven with the temp as low as it can go (some where in the 140-170*F range).  About 15-20 mins before slicing remove from wherever it is, unwrap and let rest before slicing.  
    Hopefully others will be along.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • marineforce10
    marineforce10 Posts: 53
    Thanks for the advice. 
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  • marineforce10
    marineforce10 Posts: 53
    Ok, about to leave for my sons game and my brisket flat has been in my cooler double wrapped in hdf  and towels since 8 am. We are not going to eat until 7pm. What should I do please? Put in fridge until we eat?
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  • lousubcap
    lousubcap Posts: 36,666
    As I mentioned above would be my plan...your call.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • marineforce10
    marineforce10 Posts: 53
    lousubcap said:
    10+ hours with FTC has been done on here (not by me-best I've had to run is not quite 8 hrs).  If you pre-warmed the cooler with hot water, double wrapped the brisket in HDAF and filled the air void ( cooler size not that much larger than the target meat) with dryer heated towels and parked it in the Sun with high ambient temps you can do it.  Absent all that I would keep wrapped tightly in foil and then place in a pan in your oven with the temp as low as it can go (some where in the 140-170*F range).  About 15-20 mins before slicing remove from wherever it is, unwrap and let rest before slicing.  
    Hopefully others will be along.  
    I ended up keeping it wrapped in hdaf and put it in the fridge.  When I got home, I put it in the oven at 170 degrees and started to make some sides.  Once the brisket was warm, i let it sit for a few minutes then sliced it thin and then chopped some for my daughter.  Everything came out perfect.  I guess I am a luck SOB because this was my first brisket (flat) and it came out amazing.  Thanks for the advice.  Cheers!
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  • marineforce10
    marineforce10 Posts: 53
    My very first brisket on my BGEXL. I smoked a 7.5lb flat using Royal Oak and hickory chunks.  I used my Party Q for the first time on an overnight cook.  I set that baby up at 250 degrees and it stayed at 250 for 10 hours, thats when I pulled the brisket.  It was amazing.  The tenderness and taste.  I used Montreal Steak Seasoning and it was great!  Did not take any sliced picks but this is what it looked like.  Thank you all for all the great tips and advice on here!
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Good work!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • lousubcap
    lousubcap Posts: 36,666
    Great cook.  Glad it all worked out.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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