First brisket


 
E

Eric Michaud

TVWBB Super Fan
After reading what seems like every brisket thread here, picking the brains of accomplished pit masters I finally did my first brisket.

I went the high heat route, kept it closer to 300 during the first stage, figured the longer the brisket is in smoke the better. During the foil stage I was around 350 for a good part but started to dive near the end.I finished the last 15 minutes or so out of the foil to firm up the bark. I used Kevin Kruger's paste and dry rub from the HH compilation.

Finished product was fork tender, had a nice smoke ring, did not trim so I did not get one on the bottom, went fat side down. Here are some pics through the smoke.

Paste and rub on
photobucket-1724-1336320197519.jpg


Finished on the WSM
photobucket-8467-1336329875391.jpg


Finished product
photobucket-1255-1336343963617.jpg
 
A bit over 5 hours, a 12 pound packer. Probably took a bit longer seeing I was closer to the 300 range in the unfoiled stage.
 
Tough to beat high heat method no matter how backwards it sounds. Can't remember the last low and slow brisket I've done.

Nice looking brisky!
 
Amen to that Larry and thank you. Do you prefer a paste and then dry or just dry for this? I saw on the old thread you had a dry rub with turbinado you were trying. How did it turn out?
 
Looks tender to me......wouldn't mind a couple slices between 2 slices of light bread.
Good job here Eric !!!
 
Thanks guys, it was cool to finally do one and it came out great. A lot of credit to this site and its members, I have read so many brisket posts that during the smoke it felt like I had smoked tons of brisket. Interesting though that I was a bit leery until the end, but the HH method works great.

Thanks again,
Eric
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud:
Amen to that Larry and thank you. Do you prefer a paste and then dry or just dry for this? I saw on the old thread you had a dry rub with turbinado you were trying. How did it turn out? </div></BLOCKQUOTE>I think I prefer the paste. However, I should point out I'm not a huge fan of bark. If you're looking for bark (as much as you can get with a HH brisket) I'd use rub over paste.
 
Looks nice! Glad it all worked out. If you are on my pace I suggest you enter a contest for your next one.
 
Very nice looking end product.

Did you cook until probe tender? What ending internal temp did you have....or did you not check?

Regardless--nice work
 
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