First brisket, LIVE COOK! Pron heavy!

[bjarolim]

Ok folks...my point is feeling real close to probe tender but flat still needs quite a bit of work...I'm going to make burnt ends so whenever its really feeling probe tender can I go ahead and but the point off and stick the flat back on while burnt ends are cooking too?

 

[bjarolim]

Well no answers so I'm just shy of 10 hours and pulled it and cut off the point and cut into roughly 1x1 squares to make burnt ends....I put some of my pastrami rub mix on burnt ends and put them in the pan of drippings I had of the brisket. I'm a fark head forgot to snap a picture of the bark, AHHHHH. It looked real nice finally. Did manage to snap a pic of the burnt ends smoke ring, it looks nice! I'm gonna have to ramp up the heat a little to meet my 6pm CST deadline and pray that its gonna be probe tender

Just looked at the picture and see I haven't rendered some of the connective tissue down...DAMMIT!

 

[BillN]

Just let her cruise you will be fine.

 

[bjarolim]

All done...finally.

Things I learned.

1. Account for way more time than to cook and rest than needed no matter what temperature.

2. Burnt ends are a big hit.

3. S&P rub only needs to be not liberal but not light either

4. Slice to order. If u slice all the brisket and people are BSing around its gonna dry out.

5. Don't eat any big meals on an all day cook...just snack on small stuff so day. This might just be me, but after cooking all day I was not hungry when feast time came around.

It probably wasn't the best brisket anyone has ever had although people said it was really good. But I think people were being nice even though I told them I wanted an honest, not sugar coated review of the brisket. I did try everything and some pieces of the brisket were better than the other, I wasn't quite probe tender but I had to serve it as is cause people were hungry. It was close tho.

All in all I'm not to disappointed really at all being my first brisket it. Only way u learn and get better is to keep doing it.

Here are a couple final pictures






Thanks for looking and the much needed advice everyone. Many more briskets to be cooked!

 

[Decoy205]

It looks great man! Nice work!!

 

[V1VRV2]

It looks delicious. I'm never hungry after a big cook unless I don't eat anything the whole time. We are always our own worst critics.

 

[ice_mf_mike]

Looks like a successful first brisket. Going to try my first in a few weeks. Hope to have the same success.

 

[bjarolim]

Looks like a successful first brisket. Going to try my first in a few weeks. Hope to have the same success.

Thanks!

Account for more time....don't go by temperature, rather probe tender. People were telling me at 275° it would take 8 hours last night...I was chugging 275 the whole time pretty much and 325° the last hour or so and it still needed another 1-2 hours. U can always rest it longer if its done early.

 

[bjarolim]

It looks great man! Nice work!!

Thanks! I was pretty stoked bout that smoke ring.

It looks delicious. I'm never hungry after a big cook unless I don't eat anything the whole time. We are always our own worst critics.

Ya I only ate breakfast all day and I can pound food down usually but all day cook I was struggling after 1 Slice and nibbling on everything else. Glad I'm not the only one.

 

[cowgirl]

Looks great! Nice job!

 

[bjarolim]

Looks great! Nice job!

Thanks jeanie!

I did have one thought that just popped in my head. I made a small slit where the flat and point join, and when I pulled it off to seperate, it was already pretty much separated. Probably coulda pulled it apart and not even use the knife.

Is that normal?

 

[bbqwizard]

I'd say that you did pretty good!

 

[COS]

Looks good. Looks like you were right in the window. At least you know what to feel for next time. For me I'd rather have slightly under than over. All my brisket cooks took slightly longer than expected also, maybe because I wrap a little later than normal.

 

[The Meeper]

It looks really really good - I mean really good.

I must applaude you mr bjarolim and all of you who can keep the focus and patience to cook these beauties. I think I'd eat the thermometer after 6 hours !!!

Thanks guys for the education

 

[Titch]

Looks tasty to me mate

 

[cheez59]

It probably wasn't the best brisket anyone has ever had although people said it was really good. But I think people were being nice even though I told them I wanted an honest, not sugar coated review of the brisket. I did try everything and some pieces of the brisket were better than the other, I wasn't quite probe tender but I had to serve it as is cause people were hungry. It was close tho.
Thanks for looking and the much needed advice everyone. Many more briskets to be cooked!

People at your house eating your food will always sugar coat their opinions about the food. The truest and best indicators of the food being good are;
Did you see any food left on their plates?
Did folks go back for seconds or even thirds?

That said from where I'm sitting your first brisket looks as good or better than many that I have seen posted from the "pros". It dang sure looks better than any that I have done. Great job!

 

[mschwirian]

Nice job on the brisket, looks great.
I usually can't eat much after an all day cook either, even struggling to just test for seasoning.

 

[bjarolim]

Looks good. Looks like you were right in the window. At least you know what to feel for next time. For me I'd rather have slightly under than over. All my brisket cooks took slightly longer than expected also, maybe because I wrap a little later than normal.

Thanks. Ya I wrapped pretty late too. Wanted to get a nice bark on it and took forever

It looks really really good - I mean really good.

I must applaude you mr bjarolim and all of you who can keep the focus and patience to cook these beauties. I think I'd eat the thermometer after 6 hours !!!

Thanks guys for the education

I use my thread posts as documentation of my learning process to refer back to later. Thanks for the kind words

Looks tasty to me mate

Thanks titch!

People at your house eating your food will always sugar coat their opinions about the food. The truest and best indicators of the food being good are;
Did you see any food left on their plates?
Did folks go back for seconds or even thirds?

That said from where I'm sitting your first brisket looks as good or better than many that I have seen posted from the "pros". It dang sure looks better than any that I have done. Great job!

Much appreciated bro, but u know we as the cooks have yo criticize our cooks somehow.

Nice job on the brisket, looks great.
I usually can't eat much after an all day cook either, even struggling to just test for seasoning.

I've had it happen a few times, but I literal was not hungry all night and that never happens. Thanks tho!

 

[cheez59]

Much appreciated bro, but u know we as the cooks have yo criticize our cooks somehow.

I have been cooking for over 40 years and yes I am my own worst critic. This is both a blessing and a curse. A blessing in that it pushes us to do the best we can every single time we cook. A curse in that it drives us crazy when we don't "nail" the cook. :twitch:

 

[bjarolim]

I have been cooking for over 40 years and yes I am my own worst critic. This is both a blessing and a curse. A blessing in that it pushes us to do the best we can every single time we cook. A curse in that it drives us crazy when we don't "nail" the cook. :twitch:

Amen to that