1st Brisket

[man_of_magic]

Was the first sunny weekend here in The Netherlands (16 feet below sea level) .....time to put the PBC to work!

Brisket in the rub combo of Big Ron's Hint of Housting and the PBC Beef&Game Rub


Brisket + some legs


Coco briquettes are doing fine


Probes in, lid on, smoke away!


Starts's looking good


After hitting the 160 mark I foiled it in the pan with some beef stock (chicken legs vanished some how  )


The result!



Was nice for a first try (but to dry)! Thanks for watching.

[ronman451]

Great looking bark!

[TMB]

Looks good, how was the taste?  Did it have a good smoke flavor?

[RAD]

Maybe a little dry but it looks great. Besides that's what some BBQ sauce is for 

[sliding_billy]

Nice looking cook.  If it was dry, most likely it was underdone.  How did you determine doneness?

[Chief Mac]

Man of Magic
Please save me a piece while I grab a brochen, looks great.
CM

[HighOnSmoke]

Looks real good to me!

[man_of_magic]

Looks good, how was the taste?  Did it have a good smoke flavor?

Taste was good, nice smoke flavour .....tasted better the next day

Nice looking cook.  If it was dry, most likely it was underdone.  How did you determine doneness?

I followed Chris Lilly´s recipy for a flat from the Fire & Smoke book which states to take it off at 180/185 F. and let it rest for 40 mins.

[sliding_billy]

Looks good, how was the taste?  Did it have a good smoke flavor?

Taste was good, nice smoke flavour .....tasted better the next day

Nice looking cook.  If it was dry, most likely it was underdone.  How did you determine doneness?

I followed Chris Lilly´s recipy for a flat from the Fire & Smoke book which states to take it off at 180/185 F. and let it rest for 40 mins.

180-185 is really low to pull it unless it was an extremely marbled piece of meat cooked very low and very slow.  When you can slide a probe into the thickest part of the flat with very little to no resistance, it is done.  That normally occurs north of 200 internal.

[smokeasaurus]

Great looking brisket. 

[teesquare]

180-185 is really low to pull it unless it was an extremely marbled piece of meat cooked very low and very slow.  When you can slide a probe into the thickest part of the flat with very little to no resistance, it is done.  That normally occurs north of 200 internal.

I agree....use a smooth skewer, or even your temperature probe to test for doneness and tenderness. Use the temperature as a secondary guide.
Very nice first brisket. Congratulations!
T

[viscera912]

looks good from here on that brisket! i'm a newbie to all this business and have made 4 briskets so far but my first was not all that great.  although, each attempt after got better and better.  keep at it i'm sure you will get it just the way you want it!

btw, im curious how much that brisket was in terms of price per lb? last friday I saw at costco was 4.29/lb. 

[Paul Hart]

I'm going to attempt one this week. Do you guys recommended wrapping? I'm all about the bark so I want to avoid it if possible.

[sliding_billy]

I'm going to attempt one this week. Do you guys recommended wrapping? I'm all about the bark so I want to avoid it if possible.

You can split the difference and wrap in butcher paper.  It will help it through the stall and collect some drippings (though not as much as foil on either account).  It will do less damage to the bark than foil.

[muebe]

Brisket looks good!

Separation of the flat and the point is helpful midway through the cook because they tend to be finished at different internal temps and their grain runs different directions. Then you can make burnt ends with the point. Looks like you slice the point and flat together to me. You should separate them before slicing. And an internal temp of 205F to 210F sounds high but is great for brisket IMHO.

I have seen great results with people using the butcher paper although I have never tried it. It does help to retain that bark from the pictures I have seen.

And a slather of mustard onto the brisket with your favorite rub applied does wonders for a nice bark. Molasses is excellent too. Don't worry you won't really taste the mustard. The molasses just gives a slight sweet taste and oh so excellent bark.