First Brisket - Pics added


 
W

Wayne Surat

New member
I've had my WSM for just over a year but finally got around to doing my first brisket this weekend.

Was pleased with the results but one thing I would try different next time: I thought the bark tuned out a little mushy - I'd probably take out of the foil a bit early and let sit in the smoker to firm up. Would that be the best way to achieve a more firm bark/crust?

Am trying to get the pics to post correctly, hope to get some on here soon...

Brisket017.jpg

Brisket018.jpg

Brisket020.jpg

Brisket021.jpg
 
Like you suggested, just toss it back on the smoker. Alternatively you could put it on a hot kettle as well, just have to watch the heat and be careful not to burn it if you go that way.

FOr the pics, I'm probably daft but all I can see is the raw brisket rubbed down.....It looks good though!

Clark
 
Yup, if you pull the brisket just prior to done and return it to the cooker you can firm the bark pretty easily. (If it hits done first this is rarely a problem.)
 
Hey Wayne, the Brisket looks great. I have a couple questions. 1) is that just a flat of brisket? 2) what method did you use to smoke it? I want to do my first brisket, but don't want to mess it up.
 
Nice brisket. It's 7:18 in the morning and I am now jonesin' for some. I'll have this hunger pang all day now. Thanks!
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Good job.
 
Originally posted by Derek Yoder:
Hey Wayne, the Brisket looks great. I have a couple questions. 1) is that just a flat of brisket? 2) what method did you use to smoke it? I want to do my first brisket, but don't want to mess it up.
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Thanks for the comments! I tell ya, I would have been absolutely clueless without the help of the great people on this board so a big THANK YOU to everyone who gives their input!

As for the brisket: It was a 12.5# packer, I went with a method that Larry Wolfe has used. My plan was to cook in the 245-265 degree range until it hit 165 internal temp. Wrap in HD foil and back on the smoker. Start checking for tender at 185-190 internal. (Side note: I've heard many on this board (K Kruger, Bryan S, and others) say "check for tender". I was kinda skeptical to tell a brisket is done going by just that. But I tell ya, it was almost effortless when that probe went in. It was like the light went on in my head... "Ok, so THAT'S what they mean" It was tender around the 197 internal mark, by the way). I took it off the smoker, separated the point & flat and then sliced. Thanks again for all the help and also the comments. Good luck to you Derek!
 
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