Stymied - First Brisket Attempt

[kclark6595]

Just tried my first brisket.

12 1/2 pound full packer. Pit temp varied from 225 - 250 degrees, but brisket hit internal temp of 195 degrees in about 9 1/2 hours....a LOT sooner than I expected.

I was hoping to do burnt ends, but not sure how to handle that now that the point is already at temp. I pulled the whole thing off the smoker, foiled and have it resting in a cooler now.

Any pointers on what I can do, or just chaulk this one up to being a novice, slice it all and hope for better next time?

Thanks,
Keith

[Paulie Brisket]

The brisket will probably taste awesome!Was there a stall? Did your probe slide in like you were putting it in butter? I let mine go to 203 internal temp. The meat is the boss, it's done when it says it is! When I did my first one I thought I destroyed it! Was very disappointed!! Turned out to be the best dam thing I'd ever ate at that time. I was hooked!
As for the burnt ends, I would still do them. You are just going to simmer them in the mix anyway ...

[kclark6595]

Was very tender. Hardest part was separating the point and flat, wasn't sure where one started and the other ended.

Did my best, cubed the point, into a tray with the juices and back on the smoker!

Did sneak a taste or two...YUM !!!!

[Danjohnston949]

kclark6595, Don't panic yet it sounds like you have a D----d Fine Dinner waiting in the Faux Cambro! I won't claim to be a Brisket or any other kind of expert but I think most of the Gang take their Brisket Temps are about 203* F! Which you still can do by putting it in the Oven for a while! You might want to Check Meathead's Brisket Recipies on the Amazing Ribs Home Page, You might also get Jerod Broussard (Moderator of The Pit Club) to respond to your question! I don't know when you plan to eat but if you Can't Wait for the Cavalry, I think I would error on the side of putting it in the oven wrapped @ 325* F until it reaches 203* F internal temp!
Eat Well and Prosper! From Fargo ND, Dan

[jharner]

Sounds like you did a good job Keith. Like Paulie said you have to test the tenderness with the probe as well as the temp. The best way I have found to separate the cap and flat is to do a lot of trimming between the two prior to cooking. I try to get as much fat out between the two muscles as I can. That makes it really easy to separate after cooking.

[boftx]

Don't complain, sounds like you got a good hunk of beef there. The only think anyone could question would be how you monitored the cooking temp. If it wasn't with a digital thermometer then you might have been cooking at a higher temp than you thought, but I'm guessing that wasn't the case, so enjoy!

[Huskee]

I've had well marbled briskets cook surprisingly fast, scary fast. I've noticed if too much fat cap is removed they cook faster too. Of course all brisket cooks aren't created equal, we all have anomalies. Sometimes cooking a brisket is like going fishing- you have all the right gear and follow all the right advice but you just have no success. Next time you do the same thing and you're successful and think you're a pro.