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First Brisket


 
J

Jonathan Jarembek

TVWBB Member
Hello,

So I had my smoker about 6 -8 months now and finally having an almost perfect rib smoke yesterday so i decided to give brisket a try.

I went to sams club and got a 8 lb flat. The layer of fat was pretty thin so i decided to not trim it and keep it as is. "wish i took pics"

anyways i put a think layer yellow mustard and coated it with a layer of Sugar pecan rub and let it sit for about 30 min while i got my coals nice and hot..

cooked the flat fat side down for 2.5 hours at around 350 degrees "did not even have to prop the door open" after that i did a double foil fat side up for about 45 more minutes till the internal temp hit 198 degrees. I let the meat rest for about 30 min and then we were ready to chow down.

i need to tell you this was the most moist and juicy brisket i ever had "it just melted in your mouth. I am usually a big sauce kinda guy and it did not need a thing..

Not that i wanna toot my own horn or anything but i did not think it was gonna be this easy the first time out.

so here are some pics of my sliced brisket.

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it was..

i usually use red dirt from lotta bull BBQ but everyone wanted something a little sweeter.

I took the advice from the clerk at the local BBQ shop and well i now have a second rub to add to my arsenal :-)
 
I've used several of John Henry's rubs. Glad it worked for your brisket. Next brisket, buy a jar of his Ole Stockyard seasoning..good on burgers, steaks, and brisket!!
 
Jonathan, nice!! Looks awesome!

Put my first brisket to shame right there, congrats on a successful first attempt!

An 8-pounder in 3.5 hours?! can't beat that!!

I guess I'll need to try the high-temp/foiling method next time.
 
Nice looking brisket you cooked there. Looks nice and moist, just like a high heat brisket should. Great job.
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Looks good, I guess it's is a personal thing, but I prefer less sugar with all beef as compared to pork.

John
 
Now that looks like a moist brisket! Much better than my first attempt. I think I used that one as a cutting board for my other food.
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That is an EXCELLENT looking brisket. Looks very moist. Try cutting(just a suggestion) the brisket slices a little thinner. No more than 1/4 of an inch. Try using a 12 inch knife with a Granton edge.

Again...nice looking brisket.

Thom
 
thanks for all the comments..

like anything else its always a work in progress..

i am going take a few of the suggestions that where posted here and apply them to my next brisket and let you know how it turned out.. "with more pics too"

Thanks

Jon
 
Jonathan I did my first and second brisket the same way you did and I had the same results. It was almost to easy. Made me wonder what the fuss about brisket is all about. Maybe we had great advise from the forum is all I can think.
 
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