First beef brisket!

Blowingsmoke

Club Member

Joined: Dec 2016

Posts: 47

Location: Minneapolis, MN
#1

First beef brisket!

January 9, 2017, 08:49 AM

I made my first brisket on the smoker yesterday. I welcome critiques and suggestions.

Smoker: WSM 18.5" with reflectix insulation.
Charcoal: Full ring of charcoal, Soo donut with applewood (three fist sized chunks)
Temp: 225
Water in water-pan: Yes - full.
Meat: 10# prime packer brisket (before trimming)
Rub: Big Bad Beef Rub
Injection: 1 cup beef broth
Sauce: Texas Mop Sauce
Weather: -6/-33 F
Start: Charcoal at 0315, meat onto the grill at 0510.
End: Temparature 190 F, 2:30 pm, into faux cambro for 2 hours.

Things I would do differently: only fill the water pan 1/3-1/2 full for thicker/more robust crust.

Outcome: Delicious! My wife said it's the best red-meat she's ever had, and she typically is one who prefers all of her steaks well-done! Oh, and it was better than my grandma's

Last edited by Blowingsmoke; January 9, 2017, 08:52 AM. Reason: added finish temp
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fzxdoc

Founding Member & Pit Barrel Cooker Queen

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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
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#2

January 9, 2017, 09:29 AM

Wow, that's a beauty of a brisket cook, Blowingsmoke . A nine hour cook in sub zero temps: you da man!

Congrats on the cook!

Kathryn
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Shane Rakow

Club Member

Joined: Oct 2016

Posts: 576

Location: Nebraska

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Favorite Dog Breed: German Shorthair Pointer
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Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
#3

January 9, 2017, 09:31 AM

Looks great, Blowingsmoke!! Congrats on your first brisket.
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DWCowles

Founding Member

Joined: Jul 2014

Posts: 9698

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#4

January 9, 2017, 10:45 AM

Beautiful!!!
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Spinaker

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John "JR"
Minnesota/ United States of America
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#5

January 9, 2017, 10:58 AM

Good looking cook man. Replace that water with sand or nothing at all and your bark formation will be excellent. Also, don't be afraid to cook up too 275 F. Really build that bark.
Comment
1 comment

#5.1

Blowingsmoke commented

January 9, 2017, 11:00 AM

Editing a comment

Thanks for the tip!
Spinaker

Moderator

Joined: Nov 2014

Posts: 15003

Location: Land of Tonka

John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
#6

January 9, 2017, 11:09 AM

Blowingsmoke No Problem! My Pork Butt cook went late last night. But the Kanado did a great job of withstanding those temps we had yesterday. Actually, once that warm front moved in at around 5 Pm it wasn't that bad out. It was 16 F at my place, and it felt warm. The humidity was defiantly up too.
Comment
1 - 3

3 comments

#6.1

smokinfatties commented

January 9, 2017, 12:12 PM

Editing a comment

LOL 16F "and it felt warm" that just doesnt register with me.

#6.2

Spinaker commented

January 9, 2017, 01:29 PM

Editing a comment

Dude, its the battle. I am not joking....at 16 F its cold but not biting cold. it honestly did feel warm at 16 F. Once you go down to 0 F, the cold starts to bite. smokinfatties Minnesota can be a real bitch sometimes.

#6.3

Blowingsmoke commented

January 9, 2017, 03:26 PM

Editing a comment

16 is really nice compared to -30. All you need is a sweatshirt and some gloves, and you're good to go.
Baker Dan

Charter Member

Joined: Nov 2014

Posts: 338

Location: North Eastern IL. McHenry County
#7

January 9, 2017, 11:33 AM

Those point slices look spot on.
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cgrover60

Former Member

Joined: Mar 2016

Posts: 489

Location: Albuquerque NM
#8

January 9, 2017, 12:07 PM

Looks great - nice job.
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RonB

Club Member

Joined: Apr 2016

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Location: Near Richmond VA

Weber Performer Deluxe
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#9

January 9, 2017, 12:20 PM

A super job on that brisket.
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ecowper

Founding Member

Joined: Jul 2014

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Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”

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Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#10

January 9, 2017, 12:43 PM

Considering the challenges of sub zero weather, that is a really great outcome!
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SMOG MAN

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#11

January 9, 2017, 12:56 PM

Awesome first Brisket, congrats!
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GadjetGriller

Former Member

Joined: Dec 2015

Posts: 754

Location: Lubbock tx
#12

January 9, 2017, 01:22 PM

Very Nice!! Looks wonderful sure it tasted even better!!
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BBQPaddy

Club Member

Joined: Jan 2017

Posts: 40

Location: Greendale Indiana

I cook on a Big Green Egg, a WSM and a Brinkman Offset
#13

January 9, 2017, 02:31 PM

Brisket is my favorite! Now that the bug has bit you, I's sure you will be making many more!
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HorseDoctor

Charter Member

Joined: Sep 2014

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Location: Central Iowa
#14

January 9, 2017, 02:56 PM

Looks great! Congrats!!!
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HawkerXP

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Location: Virginia

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#15

January 9, 2017, 05:47 PM

Congrats! Looks great!
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