First Brisket

[DeShawnSmith]

On Saturday, I bought a 13-pound packer at WalMart, planning on an overnight cook.

I gave it a spice rub--Paprika, kosher salt, chili powder, garlic powder, onion powder, and cayenne.

I fired up the WSM (minion method) and had the brisket on at about 10:30pm. I went to bed at close to 1:00. The WSM was pegged at about 240 degrees and was nice and stable.

I woke up at 4:30 am to flip the brisket and give it a spritz with some apple juice. The WSM was still pegged at about 240 degrees.

I went back to bed and got up again at about 8am and the temp had dropped to about 225 degrees. I flipped the brisket again and put in a probe thermometer. Just under 10 hours and the flat was at about 186 degrees.

Nearly 2 hours later, it was STILL at 186 degrees. What?

I thought at first that it was one of those times when the temp. stalls. But then I realized I was having a thermometer problem. I checked with a different thermometer and it was almost at 200 degrees.

YIKES!

I pulled the brisket and let it rest while I got the rest of the meal ready. It was obviously overcooked by this point. The brisket was flavorful and tender, but it wasn't very juicy. With enough sauce, it still tastes good.

So other than the thermometer problem, this was a good first brisket. I've learned some things that will make the next one a lot better.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Friends and neighbors look at me funny when I tell them that my new year's resolution this year is to take up smoking. </div></BLOCKQUOTE>
Yeah, I've gotten the same response...
Sorry to hear about the thermometer problem.

 

[TravisH]

Congrats!

Practice makes perfect!

Brisket was the hardest for me to get right. Even now I'm not yet to that "automatic" stage like I am with butt and ribs.

 

[Paul H]

Deshawn, I've found that using the high heat method "almost" makes brisket a no brainer. The window on smoking a brisket the normal way is relatively small. Remember, it's the feel of the meat not necessarily the temp that"ll tell you if it's done. Temp is just a guide. Good luck and keep trying.

 

[Matt H]

With enough sauce, it still tastes good.

[/QUOTE]

As Anthony Bourdain says, "An ounce of sauce covers a multitude of sins."

I use this quote often

 

[W_Stewart]

Chop up the dryer portions and have chopped brisket sandwiches. Some kinda good! Put a spread of horseradish sauce on the other slice.