First Brisket ?


 
S

S. Carpenter

New member
I am currently cooking my first Brisket. Put the brisket on at 430 this morning and the internal temp rose to 176 by 830. I am assuming that it has hit the stall, but is it normal for the temp to drop? It has now dropped to 162. Cooker temp has been constant at 250.

Temp Probe is inserted horizontally in the middle of the flat and cooker temp monitored by probe mounted on the grate.

Brisket was a little over 10lbs before trimming. Probably 8.5 to 9.5 after trimming. Didn't trim off that much fat.
 
S.Carpenter. Yes it is normal for the temp to drop as the fat starts coverting to liquid form..

Welcome to the party. Congrats on cooking your first briskey.

Let us know how she turns out.

Mark
 
Thanks Mark,

I thought I had seen this posted somewhere, but wasn't sure. Got worried when I saw that temp drop some. Will let u know how it turns out.
 
Brisket turned out great yesterday. Cooked for about 11.5 hours to an internal temp of 187 and then it say wrapped in the oven for 2 hours for holding while the burnt ends cooked.

The Brisket was very tender and juicy with a great smoke ring. I think the burnt ends could of cooked a little longer, but the family liked all of it. It was very good.

I have pics but I have not gotten them off the camera yet.
 
That looks much better than my first, and second, and third try at Brisket.
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If you're not hooked then that should do it. Really good job.
 
Just want to thank everyone on this site for all the great information and personal experiences that have been posted. I read a lot on this board before I cooked my ribs, and now my brisket. All that information has allowed me get better then expected results from my cooks.

Wish me luck I am cooking my first Turkey this thanksgiving. I was thinking of using the Whole Turkey - Salted recipe that Chris has posted. I have heard some talk about a dry Brine, I assume this is the recipe they are talking about. Has anyone used this recipe? How were the results?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S. Carpenter:
Just want to thank everyone on this site for all the great information and personal experiences that have been posted. I read a lot on this board before I cooked my ribs, and now my brisket. All that information has allowed me get better then expected results from my cooks.

Wish me luck I am cooking my first Turkey this thanksgiving. I was thinking of using the Whole Turkey - Salted recipe that Chris has posted. I have heard some talk about a dry Brine, I assume this is the recipe they are talking about. Has anyone used this recipe? How were the results? </div></BLOCKQUOTE>

haha, i was in the same boat. i actually just did a trial run with it today and was pleased with the result. definitely a lot tastier and more moist than the oven cooked turkey i'm used to. it ended up turning into an all day thing, as i also made some gravy and stock.
 
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