Doing my first brisket tmr

36onslow · December 2016

Hello everyone. I'm doing my first brisket tmr .. I'm picking up a 5lb one on my way to work tonight. I told them not to cut all the fat off.
I'm thinking a 225 degrees smoke eith apple wood chunks and a new rub I just bought.
Plate setter on with water under the brisket .... correct ?
How long should thus take ? Cook to internal temp of 200 ? Wrap with foil last part of cook?

lkapigian · December 2016

5 Pound? must be a flat only?--Better the quality the quicker the cook-Is this Select choice or Prime?.....they can range from 45 minutes to 1.5 hours per LB...All in all they are done when they are done, cook to feel not time or temp---I always allow several hours on the safe side as they hold in a cooler well

WeberWho · December 2016

No need for water or a water pan. It's not needed with the BGE and will only wreck your rub

36onslow · December 2016

lkapigian said:

5 Pound? must be a flat only?--Better the quality the quicker the cook-Is this Select choice or Prime?.....they can range from 45 minutes to 1.5 hours per LB...All in all they are done when they are done, cook to feel not time or temp---I always allow several hours on the safe side as they hold in a cooler well

Yea I asked for a small one. I'm the only one eating it lol
Figured I'd start small

logchief · December 2016

Ideally you want it to probe with your thermometer like going into warm butter.

GaBGE · December 2016

I see a lot of "cook to feel" not time or temp. What does it supposed to feel like when it's done?

lkapigian · December 2016

Probe Like Warm Buttah

36onslow · December 2016

36onslow · December 2016

Local meat shop. Cut it for me today
First time ! Don't know much about it but I'm gonna give er a go Friday!
Forgot I had plans tmr

WeberWho · December 2016

36onslow said: Yea I asked for a small one. I'm the only one eating it lol
Figured I'd start small

Dude you're set. Even if eating alone. Kegerator + Brisket = Man's Dinner

nolaegghead · December 2016

They spelled "Brisket" wrong....and, holy mother of Zeuss, where do you live?! That's expensive! Other than that, my advise is to probe it for buttery resistance to determine doneness. Screw temperatures...that's for sissies.

36onslow · December 2016

nolaegghead said:

They spelled "Brisket" wrong....and, holy mother of Zeuss, where do you live?! That's expensive! Other than that, my advise is to probe it for buttery resistance to determine doneness. Screw temperatures...that's for sissies.

Yes they did spell it wrong lol doesn't matter it's going to taste great ... I hope

36onslow · December 2016

A grid I made

36onslow · December 2016

nolaegghead · December 2016

nice work!

Toxarch · December 2016

1.) Nice looking raised grid.
2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package.

36onslow · December 2016

Toxarch said:

1.) Nice looking raised grid.
2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package.

They told meat it was from the "meatiest" part?
Expensive when therr isn't many local Bucher shops around. NS Canada

36onslow · December 2016

I put on at 2 am ..

. it's now 9 am and has been at 142 since I checked at 7 am. Not sure how long before 7 am it was at 142.
Wrap or leave alone ?

36onslow · December 2016

Temp also dropped in dome to 205
Trying now to get back up to 250

lousubcap · December 2016

To warp or not-depends on why you think you need the process and of course, the wrapping material, butcher paper or foil. Paper has become the latest material that generally gets used when the bark is at the desired color and texture. Foil to speed along the cook to the finish-line but you will lose the bark texture (softens).
Or you can run nekked to the finish. FWIW-

36onslow · December 2016

lousubcap said:

To warp or not-depends on why you think you need the process and of course, the wrapping material, butcher paper or foil. Paper has become the latest material that generally gets used when the bark is at the desired color and texture. Foil to speed along the cook to the finish-line but you will lose the bark texture (softens).
Or you can run nekked to the finish. FWIW-

Thanks
The meat has actually dropped to 139
Trying get get my temp back ... I'm at 230 now
Hope I didn't spoil this.

lousubcap · December 2016

You are fine as long as you go with the feel-not unusual for a drop when in the stall.

Lit · December 2016

I doubt you want to wrap it at that low of a temp your bark most likely isn't ready. Do you have a photo of it? It looks like they did give you the meatiest part which is the flat but it's also the fastest to dry out. You probably want to foil that thing around 165 internal temp. Next time tell the butcher if he is going to cut it you want the point end he may give it to you cheaper and it's better for smoking.

36onslow · December 2016

I'll probably foil at 165
Temp in dome back to 250 and meat is up to 141

CodyA88 · December 2016

Digging that fridge! Good luck on the brisket! Going to jump in and cook one myself soon.

1WVU · December 2016

Can I come and hang out with you? A two tap kegerator?! #jealous

36onslow · December 2016

1WVU said:

Can I come and hang out with you? A two tap kegerator?! #jealous

I know what's good for me lol

36onslow · December 2016

Toxarch said:

1.) Nice looking raised grid.
2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package.

Per kg not pound.

Hotch · December 2016

So that is about $5.30 a lb, US.
It does look fairly thick. Nice looking piece of protein.
Just remember to let it rest up a bit before you slice it open.

Ladeback69 · December 2016

@36onslow, sounds like you are good to go and it appears you have a point from all the fat that was on it and it should be ok to let ride or you could wrap. I don't start probing till it gets to 195 and when it probes like butter I pull let rest for about 20 to 30 minutes and slice. Should be good, enjoy. Don't forget to post finish photos.

36onslow · December 2016

9.5 hrs in. It's at 155 right now

Doing my first brisket tmr

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