First Brisket

[BulletStopper]

Smoked by first brisket today. We picked up a 4.5 lbs brisket flat at Sam's Club last weekend; the perfect size for my wife and I.

Having never done brisket before, re a bunch here before starting.

Salted it and injected with beef broth last night and used some rub I had previously made (don't recall the recipe).

Preheated by Camp Chef DLX, with a Pellet Pro PID upgrade to 225.

Here it is at 155, right before taking off to wrap. Added about a quarter cup of broth to the foil.


It did take less time than I expected - 2.5 hours to 155 and 3 hours to 205.

Let it rest in a cooler for 3 hours, till dinner and it was 160.


Sliced and ready to eat.


It turned out moist ad delicious. I could have used a bit more smokiness, but the wife said it was perfect.

[DWCowles]

Beautiful and welcome to the pit

[ribeyeguy]

Looks beautiful and as long as the wife is happy then everything's good. Congratulations!

[AZRedneck]

Good looking eats! Congrats on a great cook, and welcome to the Pit!

[Steve B]

Nice cook. Looks good for your first brisket. Maybe next time leave it on a little longer before you wrap. It should give you a little more bark. But as ribeyeguy said if your wife is happy it's all good. And welcome to the pit.

[SoCalTim]

@BulletStopper All that matter is that the wife say's 'it was perfect'. Happy Wife - Happy Life!

[fuzzydaddy]

Great looking first brisket BulletStopper! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

[bep35]

Some folks say pellet cookers have a little less smokey flavor. Here is an excerpt from Meathead's article on Pellet Smokers.

"Not enough smoke from your pellets?"

"Most owners are crazy about their pellet cookers, but some say the flavor is different than they are used to from charcoal and gas grills, and more than one has told me they do not like the flavor because it is too mild. They are a minority."

"I have found that using the upper shelf gets more airflow around the meat than the lower shelf. I asked the AmazingRibs.com science advisor Dr. Greg Blonder about the problem (he has a MAK 1 Star). He explained that smoke sticks to cool surfaces and wet surfaces, and the surface of meat warms and dries out after a few hours. When he wants more smoke flavor he uses a strong smoke wood like hickory or mesquite, he starts with cold meat, and then he keeps the meat moist by painting or misting it with apple juice or a mop like Lexington Dip or East Carolina Mop or Texas Mop Sauce. A water pan can help because the water condenses on the cool meat and attracts smoke. Read his detailed research on the subject in my article on the Science of Wood and my article on Basting."

[shooten]

Wow. Looks awesome.

[loadpin]

Great looking brisket for your first smoke, congrats

[Danjohnston949]

BulletStopper, If that was Your First Brisket? I think you are after Jerod Broussard's Moderator Position? Jerod is the Brisket King!
👍👍 Great 👍 Cook 👍👍
Eat Well and Prosper!! From a Backyard Cremator in Fargo ND, Dan

[Spinaker]

Looks great. Try to take it up to 175 to 180 F (if time allows) to really get some great bark on there before you wrap it up. But these are great results for a first brisket cook!!

[BulletStopper]

I am going to follow the advice here and leave it to a higher temp before wrapping it next time, it's all a learning process.

Have a pork butt on the smoker now.