Michael's First Brisket Thread

[Michael_in_TX]

So I've been at this smoking/grilling thing only since December of 2018. I've worked my way up through a Weber Kettle, PBC, and Grilla Chimp. Yet, I have never done a brisket.

Time to fix that! I picked up this 16 lb prime brisket at HEB. For my first brisket, I'm going to keep things as simple and straightforward as possible. To that end, I've elected to do it on the Chimp.

Both Malcom Reed and Matt Pittman (Meat Church) have a method that gets one a decent amount of smoke for a pellet grill: run the grill at ~200 F for 8-10 hours, wrap in butcher paper when the flat is 165-175 F (bark should be set by now), then 250 F for another 6-8 until the brisket is probe tender and 203-205ish. So that is the method I will be doing.

Rub will be Meat Church's Holy Cow, which is my favorite beef rub and is very much central Texas inspired.

I will start trimming in about two hours and plan to get it on the grill this evening! (Also plan to do a thorough vacuuming of the Chrimp prior to cooking. Still debating whether to use PID or PRO mode. PID would reduce the risk of a flameout at such a low temp, but would result in less smoke.)

[Jfrosty27]

I used that exact approach for my first brisket also. I also found it via the Malcom Reed site. Worked out perfectly. Good luck Pitmaster!!

[58limited]

That is a beautiful brisket, can't wait to see how it comes out!

[grantgallagher]

Ive taken to just putting the meat on straight outta the fridge and THEN turning the pellet on. Massive different in final smoke uptake.

also, thats what choice briskets are running at costco up here when you can get them…lucky SOB

[Jfrosty27]

Great idea. I’ll try that next time. 👍

[Michael_in_TX]

One of the things that finally convinced to do this is that even if it doesn't turn out well, the contingency plan is chili.

(Also helped that the money used to buy the brisket was a birthday gift!)

[Michael_in_TX]

Wow, trimming a 16 lb brisket is a bit of a workout.

I think I did okay for my first time trimming one of these things. My strategy was basically this: for the meat side, cut out the large, hard veins of fat and trim back any overly large softer clumps of fat. Then, I cut all the way around the brisket, trimming off thick-bacon-sized-slices of any oxidized meat.

For the fat side, I aimed to trim that cap back to 1/4"-1/2". Wow, there is a lot of fat on a brisket. I purposefully worked slow and took off small slices (even then I got too close to the meat in some parts).

I finished up by rounding out the brisket as best I could without taking too much meat off. The brisket isn't as flat as I'd like (there is an almost pyramidal ridge on top, but if I cut that I'd remove a lot of meat) but hopefully the ultra low and slow cook will mitigate that.

I probably have more fat on here than I should, but I think I'll be okay.

Meat side after trimming (and I noted the grain direction!)....



Fat side after trimming....



All seasoned up with Holy Cow....



Nearly 4 lbs ($16!) of trimmings! (Which I saved for later use....tallow, I suppose.)

[Sdell]

Nice trim. Make tallow with the trim-you won't be sorry.

[texastweeter]

I use in burger grind and sausage making.

[MsTwiggy]

If you have room in the chimp you can render your tallow while you cook the brisket. Will you dry brine at all?

[Michael_in_TX]

If you have room in the chimp you can render your tallow while you cook the brisket. Will you dry brine at all?

I wish there was room in the Chimp, but the brisket will just barely fit itself! The trimmings are currently freezing, so I'll render them later.

I've got a little bit of a dry brine going on.....about six hours.

[DaveD]

Looking forward to checking out your progress! Good luck!

[rlozinak]

Sounds like you have a good plan and good luck!

[Michael_in_TX]

We are on the smoker!

Wow, this thing barely fits, but I got it in there.

Chimp setpoint is 200 F. I'm just going to let it do its thing for the next 10-12 hours. Thermoworks Smoke is also monitoring the cook.

I did decide to do PRO mode, for what it is worth. If a flameout happens, I am sure the Smoke will let me know (and I have the temperature setpoints adjusted for that).



Full hopper.

[MsTwiggy]

YeHAw!!!! Exciting 🔥🙌🏻

[Bad Hat BBQ]

Man, that is a nice piece o' beef!

[Michael_in_TX]

It always freaks me out how quickly meats jump up from fridge temp. At this rate of climb, this brisket should be ready in two hours.

[WI Bubba]

We're all rooting for you!

[Michael_in_TX]

Current status....a little after midnight here on the Gulf Coast. Weather is pleasant for this time of year....

Pit temp is 209 F. Brisket temp is 117 F. Cook time elapsed four hours.

I am slightly apprehensive as to where my brisket temp is. And I have repositioned the probe.

Now, I know from my pork butt cooks that temp goes up....and then gets stuck in the stall. I just hope this gets stuck in the stall as I am barely keeping myself awake as it is.

Alarm is set for 165 F internal.

[bbqLuv]

Looking forward to the results.
You doing good.