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1st Brisket


 
RJ Banks

RJ Banks

TVWBB All-Star
I prepped my brisket tonight to start cooking tomorrow night. Here is what I am working with.



This is after I injected it with a marinade. I decided to try this Stubb's Beef Marinade I found at the store today.


After I applied a rub I threw together. I forgot to take a pic of it still on the cutting board. So here it is before I closed the bag on it and placed it in the fridge til tomorrow night.


Wish me luck! I'm a little nervous about how this is going to turn out. Have heard a lot of horror stories about good briskets gone bad. No matter what I will have fun trying and drink plenty of beer in the process. Will post pics of the progress.
 
Nice looking point, so I will say just this, once that puppy gets to 185 internal, however you are doing it (foiling or not etc.) pull that thermometer out and put it away. Grab a sharp skewer and every twenty minutes or so go poke it in. You will feel the transition as it tells you it is done. It will slide right through the meat with a gentle push.
Good luck and enjoy that meal.
Oh, after you pull it, let it sit for half an hour before wrapping it and putting it away, otherwise it will over cook itself in the wrap.
 
Have fun and good luck... I did first overnight brisket last weekend... Probly shoulda left it on a lil longer... But the leftovers wrapped in foil and reheated in 275' oven were incredible...

I will try that Stubbs injection next time... I injected combo low sodium beef broth and worchestshire
 
Thanks all. Kinda excited for tonight to get here, lol. Bill, thanks for the tips. Still not sure if I'm going to foil during the cook or not. Any pro/con arguments?
 
Good luck and show is the results if you can. I'm gonna brave one of these out one day.
 
"Nice looking point" OK.....Is that a point,flat,or complete brisket???
What ever it is good luck and enjoy.
Thanks for sharing.
Chuck.
 
Yeah, looks like the point was cut off, but it's a nice looking hunk of meat! The butcher kept the point for his smoker I betcha. Best of luck man!
 
Since there doesn't seem to be much if any fat cap, I would most certainly suggest going the foiled route. Just watch for the tenderness transition carefully once in the 190+ deg range.
 
You Guy's are right that is a nice thick flat. When I skimmed through this morning saw that first pic and thought it was the top of a trimmed point.
Banks, What is your first name anyhow, many different opinions on foiling and I am no expert for sure. The main problem with a whole brisket is due to the size difference in the point and flat. Cooking one or the other is obviously easier.
If you are going to foil take into consideration the cook time is going to be much quicker, also that taking temps is trickier due to the foil/steam effect. If you are going to do it wait till it gets to 160-170 with a nice set bark. Then do it. You also do not have to wrap in in foil, you can put it in a foil pan and just seal the top with foil which is what I prefer to do.
For a flat it probably would be a good way to go as the less amount of fat to render sometimes makes them a little dry if you don't catch it perfectly in the cook cycle.
Try to baste at least a couple of times after three hours with a Apple Cider/Apple Juice mix. Help get a nice moist exterior that is not to chewy.
 
Thanks for the suggestions. The fat cap is on the other side. It was pretty thick so I did slice into it to take some off. When I got done I thought I may have taken too much off, but it was too late by that time. Live and learn.

Being a brisket and not a butt, should I have not removed any of the fat cap or not?
 
Looking at the side view, didn't see any portion of the fat cap, so naturally assumed ;) We generally leave approx a 1/4".
 
It will be fine, just remember about the thermometer, once you hit 185 pull it and use a skewer no matter how you cook it. I learned a lot with my first few flats. First one not so good, tasty but dry. Second one injected and paid attention to what I learned from these guys and paying attention to Aarron Franklin videos on you tube.
It came out delicious. Third one I foiled in an aluminum pan after 160 or so, and it was very good but with not as good a bark. Now I am cooking whole flats and do not foil.
All were part of my learning a skill and it was fun. Wouldn't change a thing, post up some pics and enjoy yourself.
 
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