First attempt at brisket with pron.

yoursangoma · May 20, 2017

Going to attempt brisket for the first time ever. 14 lb prime from Costco. Learned a few things already. Need a better knife for trimming. Trimmed a little over 4 lbs of fat off. And I'm not very good at trimming. Rubbed with SPOG. Will let it rest in the fridge until tomorrow at 6. Going with Bludawgs method.

offshore_SoLA · May 20, 2017

good luck. Although having a sharp knife helps, having what some describe as a perfect trim is simply vanity. Yours here looks great to me.

yoursangoma · May 20, 2017

Up at 6:30 to start my chimney of RO lump. 46* outside. It's going to be a beautiful day. I didn't get a pic of the other side of my trimmed brisket last night. Brisket is on and smoke is rolling. Also using my birthday present from March for the first time!

Kaptain Kadian · May 20, 2017

Grab a cheap filet knife in the fishing department at Walmart. Works great to trim briskets and when dull, you can pitch it and get a new one.

Ozark Trail Fillet Knife 6"

http://www.walmart.com/ip/Ozark-Trail-Fillet-Knife-6-Inch/188892796

lastmajordude · May 20, 2017

I’m doing my first also.....I’m 3:45 in and flat temp is 153. I’m concerned cause the color seems not nearly dark enough. I had planned on butcher paper at 160 but don’t know with the light color......any suggestions ??/

offshore_SoLA · May 20, 2017

lastmajordude said:
I’m doing my first also.....I’m 3:45 in and flat temp is 153. I’m concerned cause the color seems not nearly dark enough. I had planned on butcher paper at 160 but don’t know with the light color......any suggestions ??/

3 hours 45 minutes? you have a loooooooooooong way to go my friend. stop lifting the lid you just added another hour.

Notorious Q.U.E. · May 20, 2017

Nice pr0n yoursangoma!

I'll be curious about temps and times because I cook at altitude on the other side of the divide here in Colorado. I've found I some times run hotter and longer a mile above sea level. Because of dryness, I take my briskets off the smoker 5 degrees cooler than the cookbooks say. What say you?

yoursangoma · May 20, 2017

Notorious Q.U.E. said:
Nice pr0n yoursangoma!

I'll be curious about temps and times because I cook at altitude on the other side of the divide here in Colorado. I've found I some times run hotter and longer a mile above sea level. Because of dryness, I take my briskets off the smoker 5 degrees cooler than the cookbooks say. What say you?

I'm almost 4 hours in and at 145*. Not sure when to wrap either as the color isn't very dark yet.

Notorious Q.U.E. · May 20, 2017

I've wrapped at 160 just before the beef stall. Someone explained to me that it's good to be slightly in front of the beef stall at 170. I've listened and it's gone well

Mack Tripper · May 20, 2017

For future reference, trimming 4 lbs of fat is too much. You want to keep between 1/8"-1/4" of fat on to keep it from drying out. The fat will render out during the cooking process.

You want to definitely remove the really hard pieces of fat in the corner of the deckle. Cook fat side up. Check out Aaron Franklin's YouTube video on brisket.

yoursangoma · May 20, 2017

Wrapped the flat about 5 hours in. Separated the point and cubed for burnt ends. Threw on a couple of corned beefs so I could freeze for ruebens another day. Nice full smoker.

2FunKids · May 20, 2017

Looks like a great job there!

yoursangoma · May 20, 2017

Too the burnt ends off to toss half of them with sauce. Looking good.

yoursangoma · May 20, 2017

Brisket is off. Might have been a little bit too early. Pretty good but a tiny bit dry. Burnt ends are still going.

cowgirl · May 20, 2017

Looks tasty. Nice job!

First attempt at brisket with pron.

yoursangoma

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offshore_SoLA

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Kaptain Kadian

is Blowin Smoke!

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Notorious Q.U.E.

is Blowin Smoke!

yoursangoma

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Notorious Q.U.E.

is Blowin Smoke!

Mack Tripper

Found some matches.

yoursangoma

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2FunKids

Is lookin for wood to cook with.

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cowgirl

somebody shut me the fark up.

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