Rich Dahl
R.I.P. 7/21/2024
This was Sunday’s dinner.
Did my first Brisket cook ever, a smaller flat at about 4.5 pounds.
I read and looked at all the threads I could find and articles on the forum and even checked out some articles on the web.
Thanks to all that responded to my thread asking for some guidance.
Well we all know there is no one way to grill or smoke anything.
So I took what I thought from reading about success and failures what would work for my first cook.
Rubbed with SPOG the night before.
Set up the 18.5 with a tin can minion with KBB, almond and maple for a light smoke. I kept it simple as I wanted the flavor of the beef to come through.
Started at 5am brisket on at 5:30.
Set the temp at 210 -215 for a super low smoke.
Stall hit at 9am at 149 out of the stall at 10:30 still running 215.
11:20am hit 160 and foiled.
Stalled again at 196 for an hour, bumped the temp up to 225.
At 199 started probing with the thermo pop.
2:30 pm at 201 it probed like it was going into jello, pulled it and let it rest for 20 minutes unwrapped then wrapped in foil and a beach towel and into the cooler for two hours.
Served with Cliffs great root beer beans, thanks again Cliff, love them.
Barb grilled up some corn on the bone.
Now I’ve had brisket many times, but never made my own. This cook was a roaring success, the meat was moist, super tender and great flavor from one end to the other.
If it wasn’t for this forum and all the knowledge that is so readily shared it never would have happened.
Made some #5 sauce for the brisket.
WSM loaded and ready to go.
Brisket with SPOG only
Smoke was almond and maple
It's done...I hope.
Continued.
Did my first Brisket cook ever, a smaller flat at about 4.5 pounds.
I read and looked at all the threads I could find and articles on the forum and even checked out some articles on the web.
Thanks to all that responded to my thread asking for some guidance.
Well we all know there is no one way to grill or smoke anything.
So I took what I thought from reading about success and failures what would work for my first cook.
Rubbed with SPOG the night before.
Set up the 18.5 with a tin can minion with KBB, almond and maple for a light smoke. I kept it simple as I wanted the flavor of the beef to come through.
Started at 5am brisket on at 5:30.
Set the temp at 210 -215 for a super low smoke.
Stall hit at 9am at 149 out of the stall at 10:30 still running 215.
11:20am hit 160 and foiled.
Stalled again at 196 for an hour, bumped the temp up to 225.
At 199 started probing with the thermo pop.
2:30 pm at 201 it probed like it was going into jello, pulled it and let it rest for 20 minutes unwrapped then wrapped in foil and a beach towel and into the cooler for two hours.
Served with Cliffs great root beer beans, thanks again Cliff, love them.
Barb grilled up some corn on the bone.
Now I’ve had brisket many times, but never made my own. This cook was a roaring success, the meat was moist, super tender and great flavor from one end to the other.
If it wasn’t for this forum and all the knowledge that is so readily shared it never would have happened.
Made some #5 sauce for the brisket.
WSM loaded and ready to go.
Brisket with SPOG only
Smoke was almond and maple
It's done...I hope.
Continued.
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