View Full Version : Starting 1st Brisket.....Ever!
Well, here goes nothin! Wife's birthday party been moved to Sunday so I got plenty of time to play with this. Got a 12# brisket from Wally World and a new BBQ Guru for the WSM! 8) Texas BBQ Rub and Lea & Perins wooster sauce applied, Guru hooked up, and 20 lit briquetts used for Minion fire start. Label on meat just said beef brisket but label on shelf said "Packer" so I ain't really sure what exactly I do got! :? Maybe ya'll can tell from the pics. Plan to foil at 160* and pull at 190* after an expected wait from that plateau thing! :roll: How am I doin so far? :? Any and all yall's expertise will shurly be welcome! :? :? :wink: :wink:
Mic
It's on at 12:09 EST Meat probe set to 160* pit probe at 225*
http://img129.exs.cx/img129/8225/dcp09747cu.th.jpg (http://img129.exs.cx/my.php?loc=img129&image=dcp09747cu.jpg)
http://img129.exs.cx/img129/2323/dcp09764xp.th.jpg (http://img129.exs.cx/my.php?loc=img129&image=dcp09764xp.jpg)
http://img19.exs.cx/img19/773/dcp0977edited1oy.th.jpg (http://img19.exs.cx/my.php?loc=img19&image=dcp0977edited1oy.jpg)
http://img19.exs.cx/img19/1650/dcp09780cn.th.jpg (http://img19.exs.cx/my.php?loc=img19&image=dcp09780cn.jpg)
oompappy
03-19-2005, 01:31 PM
It looks like a whole brisket (packer cut). 12lbs is perfect for the first one. I would probably pull it at more like 195* and then let it rest an hour before serving. The worst thing you can do to a brisket is under cook it. Your looking at a 14 to 15 hour cook time.
It looks like a whole brisket (packer cut). 12lbs is perfect for the first one. I would probably pull it at more like 195* and then let it rest an hour before serving. The worst thing you can do to a brisket is under cook it.
Thanks, oompappy. 195*, huh? The size of the brisket make a difference in 5*? :?
Mic
oompappy
03-19-2005, 02:06 PM
I don't think size is an issue and 5* might not make much of a difference. Low & Slow pull at 195* is just how I do it. There's a fine line between rubber and melt in your mouth and since this is your first one it's just a suggestion. The resting period Before slicing is important though. The meat will firm back up a little and retain more of the juices.
Mic,
Yes, like with most things in life, size does make a difference! :lol: Twelve pound packer cooks slower than an 8 or 10, for sure.
Good Luck on your first Brisket.
:D :D :D
Thanks guys. Your advise is appreciated. Kinda nervous about it and hope it turns out good. I'll listen ta what ya'll say!
Mic
vabbq
03-19-2005, 05:49 PM
Mic:
I am thinking about your cook timing and sleep. You gonna stay up and take her off when done ? What is your plan ?
Mic:
I am thinking about your cook timing and sleep. You gonna stay up and take her off when done ? What is your plan ?
Just went out to check on things and I'm confused here :? :? Alarm on Guru is soundin off! Meat at 190* Pitt steady at 225*. Pulled it off ta check with Taylor digital. Several spots on flat and point checked all say 190*+. :? :? :? :? Only been on 6.5 hours! :shock: :shock: :shock: What's goin on here? Somebody help me!!!!!!!! Do I need to pull it and let it rest?
Mic
oompappy
03-19-2005, 06:51 PM
Is it Black Yet?????
Is it Black Yet?????
No. Its been foiled for 1.5 hours after temp hit 160*
oompappy
03-19-2005, 07:03 PM
One of your temp sensors might be wrong (pit or meat), or the probe isn't in the center of the meat, or its a miracle maybe? You really don't want to poke at it to much but I would say it's a hardware problem. 6 hours is way to short. Take a bite if all else fails.
One of your temp sensors might be wrong (pit or meat), or the probe isn't in the center of the meat, or its a miracle maybe? You really don't want to poke at it to much but I would say it's a hardware problem. 6 hours is way to short. Take a bite if all else fails.
Ain't prepared for no miracle!!! :shock: :shock: Pit probe temp matches gauge on dome lid and Taylor digital matches meat probe! :shock: Set meat probe to 195* to see what happens. This is too wierd, man! Had myself all pysched for a all night cook! Now I'm gonna have a drink afore I have a nervous breakdown!!! :shock: :shock: :wink:
Mic
vabbq
03-19-2005, 08:53 PM
Mic:
What is happening now ?
Zeeman
03-19-2005, 09:02 PM
:oops:
Mic:
What is happening now ?
Set Guru to 195* for meat. Holdin at 190* and pit steady at 225*. 9.5 hours in to the cook and confused as hell! Haven't peeked for a couple of hours now. Any suggestions?
Mic
Well, I just pulled it off! Guru says 195* and so does the Taylor digital :? :? :shock: Smells and looks pretty dang good! Guru held pit at 225* for 10.5 hours and that matched temp gauge on pit lid. Can't explain short cook time, though. :o :o I'll let it rest for an hour or so before I slice and taste it. I'll let ya know the results.
Mic
Well I think I need more practice! :oops: It didn't turn out like I was expectin but it wasn't all bad either! Not shur what happened with the cook time. Only went 11 hours plus 1.5 rest. :? :? Looks good on the outside and not too bad on the inside but it didn't wanna slice very well. :(
Has a good flavor though and fairly tender. 8) I'll make a couple sammiches and chop the rest, I guess. Figger I musta been expectin it turn out like some of ones I've seen pics of in here and that just didn't happen! :roll: Oh well! Practice makes perfect and I'll do better next time. At least I hope so! :oops: :oops: :wink: Thanks to all for the advise shared to me during my first nerve wrackin attemp wid a brisket! I do appreciate it! :) :)
Mic
http://img122.exs.cx/img122/5907/dcp09796qz.th.jpg (http://img122.exs.cx/my.php?loc=img122&image=dcp09796qz.jpg)
http://img214.exs.cx/img214/8214/dcp09807ym.th.jpg (http://img214.exs.cx/my.php?loc=img214&image=dcp09807ym.jpg)
oompappy
03-20-2005, 11:20 AM
That brisket looks pretty darn good for your first one. Taste counts more than anything. Your going to have to figure out how your meat temp got so high so fast. Also, in the pics it looks like you started to slice from the "point" end? Most folks start slicing at the Flat end perpendicular to the grain until the fat vein starts to get thick and just chop up the rest.
Mic,
All in all a good first try. Remember, every time you cook a brisket, chicken, ribs or whatever, your on a learning curve. I think what you'll find is that after several times of cooking any of the above you will find yourself in a comfort zone, about all that you do related to BB'ing. Once you get at that point, it's the little things you learn that will take you to the next level. 8)
Now what do you have planned next? :D
Boo's Que
03-20-2005, 12:09 PM
It probably turned out like most of the pictures you see on here. You may be expecting to much. The brisket looks good and you say it taste okay, so this isn't a wasted cook.
Mike
Thanks for the encouraging words, guys. I may have been expectin too much, you're right. And I really thought I was slicin from the flat but maybe not. Like ya say. It's a learnin experience and I'll get better at it as I go along. I do know one thing for sure, though. If it wern't for this forum and all great Q bruthas/sistas in it, I wouldn't be where I'm at now. There's a wealth of Q'n knowledge contained here along with some gut bustin laughs and I'm proud to be a part of it. Thanks, again.
Mic
BBQ101
03-20-2005, 07:16 PM
:lol: Mic that brisket looks just fine. Give it time the more you do the better it gets in other words YA DONE GOOD. :wink:
TexasBorn
03-21-2005, 06:29 AM
MIch
I've only cooked a couple of briskets, but one cooked just like yours and turned out the same way. It was very good, but I'd like it a little more tender, but cook time was short. :?:
TB
TexLaw
03-21-2005, 09:01 AM
Mic,
That one looks good to me, so I wouldn't worry about it. If you want it to slice a little cleaner, pull it at a lower temperature (185-190). You do need to worry about toughness, but you can figure that out by touching and feeling it. Like I've said before, time gets you into the ballpark, temperature can help you find the right section, but only touch and feel can get you to your seat.
On the cooking time, 11 hours for a 12# brisket is odd but not unheard of. If the brisket is good, that just goes to show you why you can't depend on time.
TL
Thanks for all the advise, Q bruthas. I guess the first of anything is always the hardest so now that it is out of the way I have a little more confidence for the next one. Learned some things I may do different next time around but all in all it was fun.
One question though. Does everybody foil a brisket at a pre-determined temp or has anyone ever let it go naked? My guess is it would probably not tenderize left naked. I read about cooking the brisket on the virtual weber bullet site and it never mentioned foiling. Just curious.
Mic
BBQ101
03-21-2005, 09:33 AM
:D Mic before you know it you will be only eatin Q at home. Most Q joints just do not cut it for me anymore and thats a good thing. :wink:
Greg in Jersey
03-21-2005, 10:56 AM
Thanks for all the advise, Q bruthas. I guess the first of anything is always the hardest so now that it is out of the way I have a little more confidence for the next one. Learned some things I may do different next time around but all in all it was fun.
One question though. Does everybody foil a brisket at a pre-determined temp or has anyone ever let it go naked? My guess is it would probably not tenderize left naked. I read about cooking the brisket on the virtual weber bullet site and it never mentioned foiling. Just curious.
Mic
You can try this, it worked for me...
http://www.barbecuen.com/champ-brisket.htm
Thanks for all the advise, Q bruthas. I guess the first of anything is always the hardest so now that it is out of the way I have a little more confidence for the next one. Learned some things I may do different next time around but all in all it was fun.
One question though. Does everybody foil a brisket at a pre-determined temp or has anyone ever let it go naked? My guess is it would probably not tenderize left naked. I read about cooking the brisket on the virtual weber bullet site and it never mentioned foiling. Just curious.
Mic
You can try this, it worked for me...
http://www.barbecuen.com/champ-brisket.htm
Thanks Greg. 8) 8) 8) 8) 8) 8) :wink:
Paul Taylor
03-21-2005, 02:30 PM
Hey Mic, I "ll tell ya what, Your first one beat the HELL outta my first one. Mine was a disaster bigtime. But like you , I found this forum & w/s & things started taking of from there. I will only get better, After awhile ya prolly ain;/t even gonna need that elactronic stuff, You will just be able to judge it w/out it. Keep up the good work buddy.
Paul Taylor
Dieselmh
03-21-2005, 03:34 PM
One question though. Does everybody foil a brisket at a pre-determined temp or has anyone ever let it go naked?
I don't foil mine at all anymore. If I have one that doesn't have much fat on it, I'll foil it for the first hour or so, with the top exposed (just foil under and around the sides, like a little foil bowl), just to help the juices soak back into the brisket when it first starts to heat up, then I take it out of the foil, and stick it straight on the rack. I went back to cooking them the way my Dad does. I'm back to cooking them fat side up, no foil, and no temp gauge in the meat. I keep the pit temp steady, and don't even bother opening the door for the first 10 or 11 hours, depending on the size of the brisket. When you jiggle the brisket, and the fat jiggles like jello, you can pretty much bet it's done and tender. When you pull the brisket, you should be able to put on your thick rubber gloves and just wipe the fat off the brisket with your hand. Also, the point (thicker part) will pull right off of the flat without cutting because the fat layer has all but dissolved. So, yes, some of us cook without foil, and yes, you can get a very good brisket like this, but it's less forgiving to a hot pit. If you have the brisket straight on the rack with no foil, and you let your pit temp get out of hand for very long, you'll end up with brisket jerky. Keep it at a low temp and you don't necessarily need foil. It's all just personal preference. I do chicken the same way. I keep the skin on, no foil, and don't open the pit for at least 5 hours. When you can grab a leg, and it literally almost falls off the bird, it's done to perfection. The skin won't be edible, and it'll look like a piece of charcoal on the outside, but under that skin will be some damn good yard bird. :D
Buckeye
03-21-2005, 03:51 PM
PREECH Dieselmh....PREECH!!!!!! 8) 8) 8) 8) :D :lol:
BBQ101
03-21-2005, 04:02 PM
I might have to try skippimg the foil next time and see what I get.
Dieselmh
03-21-2005, 05:25 PM
I might have to try skippimg the foil next time and see what I get.
If you're smoking on an offset, keep the point towards the firebox, just in case it gets a little hot, it won't dry out the flat. The point has more than enough fat in it to survive higher heat and still be yummy! :D
edit: I'd like to specify again that when I don't use foil, I'm cooking with the fat side up. I have no idea what would happen with the fat side down and no foil. It may be just as good, or it may not, but someone's got to try it eventually. I may try it next time I test out a new batch of my rub.
Steve
03-21-2005, 05:58 PM
I'm using an offset with logs and don't foil during the cook. However, on my last cook, I had some time before serving so I foiled them and stored several hours in a cooler (warmer?). They came out tender and juicy, and I will plan for a wrapped resting time after future cooks.
Welcome to the Q-Club.
Excellent advise from all of you! And thank ya for the kind words. Greg in Jersey sent me that link and it pretty much described to a "T" everything ya'll sayin here. Thanks for your time Greg, but I've come to realize the best advise anyone could get is right here! You guys are BOSS! 8) 8)
Paul Taylor you are in our prayers at the Michelob residence. Hang in there buddy! :wink:
Mic
BBQ101
03-21-2005, 08:15 PM
:lol: Something like this?
http://groups.msn.com/_Secure/0WABuA8sa0I3UoK3Py7xQMZKHvD8zOAotjfSh69w1TwalpBpvu zoeHZ7ER!XUGTKDXTL1btx*GSley*nTUjpFx8ht82F5Wrj0gW7 7aXv0aBXRs*Y8Do2gQZTYuHZP2rq3NwAAAP****8/DSC00096.JPG?dc=4675513883211377769
BBQ101
03-21-2005, 08:19 PM
Oh I fogot to show you the big picture of the pit.
http://groups.msn.com/_Secure/0VwAXA2sbZ7*6E48uj5qmmi4*hDq2tZ!wdzOorjkt7WA6Gvk9M o*pnfJpaSh66bHfB!oiIy0eiqMQ17DKjdl5IY3CGfMPBMfTaH* 8SxKwFQjhZsm3cWvMmVAwq*cGRWgj/MyLang1.JPG?dc=4675513041917994191
:shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock: :shock:
Daaaaaaamn 101! 8) 8) 8) 8) 8) Yeah, man! Like that! :wink: :wink:
BBQ101
03-21-2005, 08:32 PM
:lol: I do foil to finish and will try doing some pork butt and brisket with out the foil. It does steam your bark away.
BBQ101
03-21-2005, 08:45 PM
:lol: That was just the top pull out wrack this was what was on the lower wrack.
http://groups.msn.com/_Secure/0WAA9IsoagY3UoK3Py7xQMTvV4vbeUl50VEHtDRTixX4DcAWG5 lpD!fPCrordcI*aac0EwvZwjzlJ3Kk73!ptkBimp1G0K933NGo AjG0n6SaJ9Zy0yVA2rgPBpcU93V4OYmRqR3hjeVU/DSC00095.JPG?dc=4675513883208593993
:P :P :P :P Cut it out ,man! You're killin me! :wink: When ya wrap in foil aren't ya actually braising stead of Q'n? :? :? :? Great lookin briskets, buddy!
Mic
TexasBorn
03-22-2005, 07:40 AM
.............When ya wrap in foil aren't ya actually braising stead of Q'n? :? :? :? ...
Mic
Me thinks you're right, Mic. So whut? 'If it's got plenty of smoke and color; is tender, and tastes great, ain't we got whut we went after?
TB
.............When ya wrap in foil aren't ya actually braising stead of Q'n? :? :? :? ...
Mic
Me thinks you're right, Mic. So whut? 'If it's got plenty of smoke and color; is tender, and tastes great, ain't we got whut we went after?
TB
Ain't saying it's a bad thing, TB! :wink: The end result is what we're all after anyhoo! Just seems ta me that there is a difference though tween braisin and Q'n. Would you agree? I've foiled every thing I've done so far.
Gonna try something without next time.
Mic
BBQ101
03-22-2005, 08:04 AM
:shock: I think its steaming because I only use 1/2 a cup of apple juice in the bottom of the foil. Wont be the first time I been wrong :wink: and sure wont be the last.
TexasBorn
03-22-2005, 05:10 PM
:shock: I think its steaming ....
Man, 101
That comment of yours really steams me!! :lol:
TB
BBQ101
03-22-2005, 09:46 PM
:lol: :lol: :lol: ROTFLMAO :lol: :lol: :lol:
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