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    First brisket

    Posts: 75
    in EggHead Forum
    Made an attempt at my first brisket last night. A 7 pounder. I left the fat cap on, applied a rub and put it on the egg at around 225-250 dome temp. 

    I was in a hurry to get started because rain was coming so I didn't trim much. 

    Went to sleep for a couple hours and when I woke up the dome temp had climbed to 300. I think it held there for a while before I was able to get it to settle in around 250. 

    Pulled the brisket off when it hit 205 internal. FTC since about 7:30 this morning. 

    Brisket ET is not something I have a lot of familiarity with but my initial thought is that there seems to be a lot of fat on my cut. 

    I suppose it could turn out well but I'm not that confident. Any initial thoughts from anyone else?


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    Comments

    • Posts: 3,901
      When brisket is done wrap and put in a cooler for a couple hours. When I slice mine up the remaining fat slides off like melted butter
      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
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    • Posts: 34,771
      Sounds like a flat cut.  With that you will get a layer of fat on one side and the thickness will depend on the cut and trim job at the packing house.  In general most will then trim it to around 1/4" thick (+/-) before starting the cook.  
      The key to a brisket finish is when it probes like buttah in the thick part of the flat.  Regardless, you should have been there (or extremely close) at 205*F.  
      When you slice (on demand) against the grain, you can easily remove any excess fat.
      When you go again, cut a notch across the grain at the thin end of the flat before applying your rub so you know the direction to slice once you create the meteorite.  
      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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    • Posts: 75


      It tastes pretty good! Any suggestions now for how to store the left overs and reheat so they're at least decent tomorrow?
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    • Posts: 40
      vac seal when you reheat boil in the bag then open when ready 
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    • Posts: 284
      I put mine in a covered pan with beef broth in the oven at 250 until warm. 
      Pittsburgh, PA. LBGE
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    • Posts: 23,161
      I wish my first one turned out so good! It was truly horrible. 25 years of failure later, I'm starting to get the hang of it :). You have it dialed in but the heat got away from you a bit. Do it again soon so you can get the feel for it. You were super close to a home run on this one. Good work.
      Keepin' It Weird in The ATX FBTX
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    • Posts: 75
      Thanks for the encouragement. I reheated some tonight for dinner using beef broth and a little BBQ sauce. I wish my first brisket was able to stand on its own but even the reheated leftovers got relatively positive reviews from friends and family. I'll take it for my first attempt. 
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