Gixxersixxerman
MemberGot rid of the matchlight.
Hi guys, I’ve always had this want to smoke up brisket. Born and raised in Texas it was common to have bbq all the time with family. Life happened and I moved all over the US. When my grandpa passed almost 2 years ago, I went back to Texas for the funeral. Once there I had to have some good old fashion Texas bbq again. Since then I just wanted my own setup to smoke brisket. Couple weeks ago I spent the money bought a new WSM 22 and some wood chunks and some other tools like long brisket knife and cutting board, injection, rub and such. Hell we even bought a food saver and 7cuft deep freezer lol.
I have been watching hours of YouTube and decided to smoke some ribs and a tri tip first since my fiancé doesn’t do much pork. Ribs came out great after about 3 hours of smoking. The WSM stayed at a steady 250ish the whole time. Once the ribs came off I wrapped and then after cooking for a hour I added the tri tip and smoked it for about a hour until 125*. Both came off and onto my gas grill for searing. Both came out amazing for us. Best tri tip I’ve ever made, ribs were really good also. Slightly dry maybe and a pinch to much rub I think, but otherwise really good. I was happy how the meat came out and how the smoker worked.
Now to what I’ve been waiting for. I bought a nice prime brisket from Costco. I know it’s not a snake river farms that every YT person seems to buy but I didn’t want to mess up a 200$ brisket.. and thank god.. because my brisket is more pot roast then brisket lol. I started it about 11 o’clock last night, got up every 2 hours to spray to keep moist. Used 1 bag of Kingsford blue and 2 chunks of cherry 2 chunks of pecan. It was “cold” and windy here in Vegas, showing 41* and 21 mph gusts. The smoker temp read 210* my grate level digital temp showed 275* but is about 20* off from tests. I probably should’ve pulled it off around 5 am, but thought a 17# brisket should cook longer from what I seen at those temps. Around 7 I pulled it as the temps really never changed. I wrapped in foil and put it in my oven at 250. I did add a can of beef broth. Also I did inject it and now I see some claim that can give it a more roast flavor/texture. After about 4 hours it was around 190* the thin part of the flat was stupid probe tender, the point the same, but the thicker part was not that tender at all.. not hard, just not what it should be from what I’ve watch. About another hour it hit 200 and I felt it was tender enough. I pulled it out the oven, cut open the foil and let it rest for 2 hours.
Finally can cut into it.. and it pretty much fell apart. The middle was ok, but no way it would pass any laying it over the finger test, it just falls apart. The flavor is amazing. But the texture not so much. The burnt ends seem to be nice and juicy. I think I left slightly to much fat on the fat cap. Over all I’d say a 4 out of 10 brisket. Though luckily it taste great. On the way tomorrow to buy another brisket lol, probably will cook it weekend after next and do it during the day.. but yeah... disappointed in the texture. I never took pictures of the finished product. Just cut it up and put it in bags to warm up when the other half gets home here in a hour.. smoke ring is ok too. Just failed over all.
TL;DR, bought my first smoker, made great ribs and tri tip. Not so great brisket.... too excited about this stuff and no one to talk to locally that I know so I ramble to much... sorry
I have been watching hours of YouTube and decided to smoke some ribs and a tri tip first since my fiancé doesn’t do much pork. Ribs came out great after about 3 hours of smoking. The WSM stayed at a steady 250ish the whole time. Once the ribs came off I wrapped and then after cooking for a hour I added the tri tip and smoked it for about a hour until 125*. Both came off and onto my gas grill for searing. Both came out amazing for us. Best tri tip I’ve ever made, ribs were really good also. Slightly dry maybe and a pinch to much rub I think, but otherwise really good. I was happy how the meat came out and how the smoker worked.
Now to what I’ve been waiting for. I bought a nice prime brisket from Costco. I know it’s not a snake river farms that every YT person seems to buy but I didn’t want to mess up a 200$ brisket.. and thank god.. because my brisket is more pot roast then brisket lol. I started it about 11 o’clock last night, got up every 2 hours to spray to keep moist. Used 1 bag of Kingsford blue and 2 chunks of cherry 2 chunks of pecan. It was “cold” and windy here in Vegas, showing 41* and 21 mph gusts. The smoker temp read 210* my grate level digital temp showed 275* but is about 20* off from tests. I probably should’ve pulled it off around 5 am, but thought a 17# brisket should cook longer from what I seen at those temps. Around 7 I pulled it as the temps really never changed. I wrapped in foil and put it in my oven at 250. I did add a can of beef broth. Also I did inject it and now I see some claim that can give it a more roast flavor/texture. After about 4 hours it was around 190* the thin part of the flat was stupid probe tender, the point the same, but the thicker part was not that tender at all.. not hard, just not what it should be from what I’ve watch. About another hour it hit 200 and I felt it was tender enough. I pulled it out the oven, cut open the foil and let it rest for 2 hours.
Finally can cut into it.. and it pretty much fell apart. The middle was ok, but no way it would pass any laying it over the finger test, it just falls apart. The flavor is amazing. But the texture not so much. The burnt ends seem to be nice and juicy. I think I left slightly to much fat on the fat cap. Over all I’d say a 4 out of 10 brisket. Though luckily it taste great. On the way tomorrow to buy another brisket lol, probably will cook it weekend after next and do it during the day.. but yeah... disappointed in the texture. I never took pictures of the finished product. Just cut it up and put it in bags to warm up when the other half gets home here in a hour.. smoke ring is ok too. Just failed over all.
TL;DR, bought my first smoker, made great ribs and tri tip. Not so great brisket.... too excited about this stuff and no one to talk to locally that I know so I ramble to much... sorry