First Time Smoking Brisket

[KingSmokeDaddy]

Heres pics of my brisket smoke this past weekend. My first try. Please provide your feedback. Hope you enjoy the pics.

Info:
I bought this brisket from Kroger. 11.5 lbs @ 1.79 per lb.
I haven't got my TexasBBQRub yet so I used Fiesta brand Brisket Rub

The Prep:
1. Salted the brisket until it looked like it been out in the snow
2. After 30 minutes I washed off the salt
3. Applied brisket rub
4. Marinated in Italian dressing overnight
5. Washed off marinade
6. Applied layer of mustard and brisket rub for outer crust
7. Let sit 1 hr prior to putting it on the smoke

The Smoke:
1. Cooked un-foiled for 5 hrs
2. Placed in aluminum pan and covered with foil for 4.5 hrs
3. Took it off and wrapped it in foil and placed in cooler with towels to keep warm until dinner time
4. Let sit for approx. 40 minutes before cutting with electric knife

The Outcome:
It sliced well. Had good flavor and was tender but unfortunately was on the dry side. Had practically no smoke ring??? I know my pit holds smoke well.
I need to get more juice and more smoke ring? Thoughts?

[Thom Emery]

Interesting Process
Where did you come by it?
Did you use a thermometer?
It is not time but temp

[KingSmokeDaddy]

Forgot to mention cooking temp. For the most part it was 275 to 300...I know its higher than recommended but I am still learning my pit and just couldn't get it to come down to 200. When I took off the brisket internal temp was 200.

[KingSmokeDaddy]

Interesting Process
Where did you come by it?
Did you use a thermometer?
It is not time but temp

TE

This process I threw together from many different steps I have heard and read about.

-KSD

[Thom Emery]

Forgot to mention cooking temp. For the most part it was 275 to 300...I know its higher than recommended but I am still learning my pit and just couldn't get it to come down to 200. When I took off the brisket internal temp was 200.
Well that explains the lil dry
Try cooking Pork Butts at 225
Take em to 195 wrap and hold in a dry cooler
for a hour good low cost training on working your
pits temps

[Fred]

I remember my first few Dozen Briskets -- I tried just about everything that.....messed em up...then I found/asked a Black BBQ friend & he schooled me &...... then.....I found TX BBQ Rub & started hitting home runs with my food.

(IMO - Fiesta -- stinks for a brisket rub)

I may be wrong ...but it looks like you sliced the brisket 'with the grain' - make sure when you slice it is 'against the grain.

Build a small fire & slowly bring the temp up;

IMO - Drop the salt covering & the Italian dressing?

The Smoke ring; has a lot to do with the rub & constant temps / & also; if you marinate overnight in something other than spices - it can hinder a good smoke ring as well.


I personally....pull my briskets for sliced @ 190-195


Keep Q'ing your on the right track

[Bolo]

In my opinion the brisket are not as thick of a meat compare to boston butt. You really dont need to cover it with that much salt. Also, if you left the salt on long enough it will start pulling the liquid content out of the brisket. I put a thin coat of yellow mustard and rub it with TexasRub Wild. If you want more intense flavor add more rub. I learned to cook brisket from Bill and Ritch. Yes, can you believe I said Ritch. :D I cooked my brisket all the way to 185-190 degrees and then foil and pull it out of the pit. The internal temp is just a guideline. I normally do the tender test using the temp probe or a fork. If it is tender all the way thru I dont care what internal temp say, Ill pull it out. Remember not every brisket cut cooks the same. That is why when people ask me when the brisket is done I tell them it is done when it is done. My Gator pit cooking temp sits about 225-250 degree. I have been cooking my brisket and ribs at higher temps and they come out awesome. Thanks Zilla for the tip. Brisket comes out tender and never dry. This took awhile to get down. I used to cook dry briskets and ribs but after a lot of practicing and the help from the boys I started to get the hang of it. I hope this helps. Good luck.