3rd Try at Brisket


 
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Derek Yoder

TVWBB Fan
Well I tried Brisket for the third time this past weekend. The flat was the best one yet...by far! The burnt ends were probably on the smoker about 30-45 mins too long as they were somewhat dry...not horrible, but a little bit. I'm going to try to post some pics...this is my first time posting pics so we will see if it works.

Getting ready to put it on.
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By null at 2010-11-03

After 12 hours on the smoker and 1 1/2 hours tented in the oven.
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By null at 2010-11-03

Here are the burnt ends.
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By null at 2010-11-03

Finally the cut flat
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By null at 2010-11-03
 
Derek - nice job! I myself have yet to do a brisket, but you give me inspiration to try one soon!

Thanks for sharing.

Barret
 
Thanks guys,
Yep pull apart even at the thickness of the slices.

Barret-Go do one. I have been smoking meat for 4-5 years now, and was always scared to do brisket due to the horror stories that I had heard, but after my third one this year I'm hooked!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek Yoder:
Thanks guys,
Yep pull apart even at the thickness of the slices.

Barret-Go do one. I have been smoking meat for 4-5 years now, and was always scared to do brisket due to the horror stories that I had heard, but after my third one this year I'm hooked! </div></BLOCKQUOTE>

Agreed! I'm not sure why brisket has such a bad rep -- I think you either have to make a mistake or try real hard to ruin one. That's after doing my large sample of three 10 pounders -- two of them at the same time. Rich
 
Nothing wrong with that brisky looks great.

Mitchell u say brisket kicks ur butt every time, in what way do the briskets kick ur butt, overcooked, to tender or what.
 
S Mitchell- I kept temps between 235-250...took it off at 183 degrees internal temp (about 10 hours) and separated the flat and the point. I added some rub to the flat (where the point was removed from) and put it back on the smoker. I then cubed the point meat, added some rub, then put it on the smoker in the metal pans in the picture. I kept the flat on for another hour or so, then put in a pan with some apple juice and tented in the oven. I pulled out of the oven at an internal temp of about 195.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek Yoder:
S Mitchell- I kept temps between 235-250...took it off at 183 degrees internal temp (about 10 hours) and separated the flat and the point. I added some rub to the flat (where the point was removed from) and put it back on the smoker. I then cubed the point meat, added some rub, then put it on the smoker in the metal pans in the picture. I kept the flat on for another hour or so, then put in a pan with some apple juice and tented in the oven. I pulled out of the oven at an internal temp of about 195. </div></BLOCKQUOTE>

Thanks for the detail, I was wondering about the burnt ends -- how much longer did you smoke THEM? Rich
 
After I cubed them, I put them back on for another 1 1/2 - 2 hours. Like I said, it was about 30-45 mins too long. They taste good, but just a tad on the dry side.
 
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