1st Brisket Cook is on...

[BamaBBQ]

Well, there's a first time for everything! My Texas BBQ Rub order came in this week, and there's a case of spare ribs from Sam's waiting in the deep freeze, but now that is gonna be next weekend's feast because that's when my son's friend gets back into town. I just couldn't wait that long to cook something on my new silver smoker, so I flipped a coin between butt and brisket, and the brisket won!

Smoker has been holding rock steady at 210 for an hour and a half now, burning lump and mesquite chunks. I started it at 8:30. I don't know what to expect from this new cook system, so I'm prepared to check temps hourly throughout the night until the charcoal basket needs refreshing. Then after adding new lump, I should be able to get a few hours of shut eye, which is all I usually get anyway.

I figure that I'll just have to learn this new cooker as I go along, but I certainly expect to have an enjoyable meal sometime tomorrow afternoon or evening!

[M38A1]

Hey Bama-
Sounds like you've got a good plan! Just keep an eye on the temps, avoid the 'lookie-lookie' temptation and get ready to eat tomorrow. Are you using any setpoints on a digital thermometer? If so, what? And are you going to foil or not?

[3970010]

I cant wait untill I get to do that.

[BamaBBQ]

Well, I don't have a digital thermometer, but I do have a food thermometer to check the temp with. I'm not planning on opening the main cooker until about 8 hours into the cook, which would be about 4 am here.

At that time, I'll check the internal temp. I know the brisket will be done at an internal temp of 185 to 190, I'm not expecting it to get there in 8 hours at 210 (or less) but could be surprised.

I do plan to foil for the final 1/3 of the cook.

The weather here is perfect, probably about 75 degrees outside with no breeze to speak of, so I'm not fighting to maintain my temp.

[BamaBBQ]

Well it is just after 5 am here. Internal temperature is at 170. I just foiled the brisket and refilled the charcoal basket. I got right at 3 hours/basket before the temp would start dropping with the first bag of lump (Cowboy), now I'm switching over Royal Oak and will see how it performs. It seems to be heavier with many larger chunks right out of the bag, so I'm expecting an improvement in burn time.

[Tailwagger]

Welcome BAMA ( :D RTR :wink: ) sound's like it's goin' smooth for the first brisket. I'll be firing up tomorrow about 5am. Gonna throw a butt on let'r mellow out in a blanket of hickory smoke through church, throw on a whole yard bird around 3pm, has a few friends over, hopefully gorge out about 5 that evening, if it's more like 6:30 or 7:00, it's ok, these are good friends and they know sometimes my eat time, it runs a little behind every now and then :roll: :roll: Where in Northern Big Al country are ya'?

PS, don't fergit some pic's!!!

[Tailwagger]

Pss, I like your signature. It's the gospel truth too!!!

[BamaBBQ]

Howdy Tailwagger!

Well the brisket just reached 195 internal, so its off the smoker resting. I'll have to reheat it before we eat it later today, but at least it's done in time! I guess I started early because I didn't know how long it would take, and felt it would be better to have the brisket done for my hungry crew than to have a buncha hungries asking me when it would be ready, when I just wouldn't know for sure! my 3 boys are a tough crowd once they decide it's time to eat.

If there's a "best" way to reheat it before slicing and serving I'm open for suggestions.

I'm located in Hartselle, so that makes you a neighbor! A very nice place! Been here a little more than 18 years, and enjoy living in Bama very much, although I grew up in cajun country (Baton Rouge).

[Tailwagger]

My .02; I would simply remove from the pit and wrap them in some newspaper or foil and stick them in an ice chest. Ice chest will also keep meat hot. Put them in there and cover them with a blanket or towel and this will keep very warm for until dinner time. Thats how I would do it. Hartselle is a nice place I have a bodyman that works for me lives in Hartselle and also have some friends that own a bodyshop there in town.

[HFD26]

Welcome BamaQ, sounds like you are on course for a successful first run. Just wrap em in foil, put em in an ice chest and sclice when ready.

[BamaBBQ]

Thanks y'all! That's what I've done - got it in the keep warmer!

If it tastes as good as it smells, we'll have a treat tonight for sure!

[norwegian_moose]

we need pictures!!!

[Crpdeth]

we need pictures!!!

I second the motion...

How did it turn out Bama?

Crpdeth

[BamaBBQ]

First, I've got to apologize for the lack of pictures. The brisket got moved over to grandma's house for consumption, and in the whirlwind that surrounded the move of people and food, camera was forgotten.

It was deelish! It looked a lot like the brisket on the front of the Texas BBQ Rub website, but not quite as pretty a smoke ring, although it had a decent smoke ring. It was oh-so tender, and everyone loved the flavor and aroma.

At this time, I'm inclined to tip my hat to Bill, not only for his wonderful rub, but for the "how to" information, which I'm sure made all the difference in the world.

I've now developed an understanding/appreciation of the reasons and objectives of "low and slow," and now that I've gotten off my butt and done a low and slow brisket cook once, I've gained confidence in the technique and my ability to implement it. As I said before, everyone who ate it loved it, and that's a great motivation do it again, and again, and again... (until I get it right, or fill my freezer, whichever comes first!) :lol:

And thanks for the tips on how to keep it warm. Worked like a charm.

Woo Hoo!

[david brace]

Thats great news, Bama...I'm very glad to hear you had a good success. It's intoxicating when people like your cooking, isn't it?

Please, before you ge demerits in this forum :wink: get some pix to us the next time...which will be tomorrow, right???

Sounds like you done good, dude. A starter-set group hug for you...

DB

[M38A1]

Hey BamaBBQ -
Glad it turned out exceeding your expectations. Once you've done a low and slow cook, all it does is get better/easier since you know you can do it.

Same goes for cooking ribs or chicken. All you have to do is make it happen once and your hooked.

Again, congrats.

[rstcso]

You're not a virgin any more, BamaBBQ. Good to hear it turned out so good. Don't worry about plan-aheads (leftovers). Use the brisket in some of Bill's Surprise Potatoes. It's a meal in itself. For a quick and delicious breakfast, spoon some onto a tortilla and zap for a short time. For lunch, spoon some into a couple of tortillas, place in sandwich zip-loc and zap when the time comes. For dinner... :roll: .

Oh man I'm hungry for some now. And I only have one bag of pulled pork left in the freezer :cry: . It's 3:30am and I think I'm going to make a run to Wally World :evil: .

5am. I went to Wally World and their meat selection was pathetic. The only ribs they had were rejected-so-injected... and frozen http://bestsmileys.com/puking/1.gif.

[david brace]

That little barf-o-matic smilie face is terrible... :shock:

DB

[txpgapro]

Bama - Sounded like you stuck to your plan and it worked to perfection! Congrats! Now about that smoke ring. Don't worry about it. Lot's of ideas on how to get one, some natural some not. I like to put my meat on the pit when it's pretty cold, straight out of the frig, and I always get a nice smoke ring. Agains congrats, and welcome to the world of BBQ and the best forum anywhere.

[BamaBBQ]

I wouldn't have had a plan, much less a clue, if it weren't for this forum. Thanks all!

[BBQ Angel]

That's what I love about this forum. It's like having a BBQ class with all the best teachers and no failing grades!

[rstcso]

That's what I love about this forum. It's like having a BBQ class with all the best teachers and no failing grades!
Maybe a little "ribbing" though :roll: .