Well boys the inevitable is happening. I’m attempting my first brisket. Picked up a 16 pounder from Costco USDA Prime. Trimmed it up and seasoned it with just salt and pepper. I’ll admit as much research on the trimming as I did I still felt a wee bit lost at times but I think I did ok. A few bald spots unfortunately, but I’ve read different opinions on bald spots anyways. It’s wrapped and in the fridge, alarm set for 4 AM, water pan already in the rectec with plenty of fuel in the hopper. Picked up a growler of Pliny the Elder today as well so wish me luck! More pics to follow!! Give me some constructive criticism too! I want to learn more on these bad boys!
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Good thing you are cooking on the Rectec and not managing a wood fire, with that growler of Pliny to take care of!
I stressed over my first brisket - also a 16 pound Costco prime. It came out great. Just a long cook - 14 hours, then 4-5 hours in Cambro before we ate. I wrapped in foil with beef broth at 150, per info in Meathead’s article. I need to do it again. -
Looking good! jealous of the Pliny growler. I've never had the opportunity to try. One day! Good luck tomorrow, I'm betting it will be great.Comment
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You oughta make a a vacation out of it, come to cali about a week before the Pliny the Younger release (usually February-ish) and hit a bunch of breweries and/or wineries around Santa Rosa, Napa, Petaluma, Calistoga. The Lagunitas brewery is awesome too.
I grew up going to Lake of the Ozarks every year so I know you've got some good BBQ out there, but we've got some good beer and tri tip! -
good grief - I wish I could just run out and grab a growler of Pliny!!! Enjoy the beer and the brisket.
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Looks good to me. How do you plan to wrap, or will you? I like foil for capturing drippings, but I have become a big fan of pink butcher paper. Seems to preserve the bark better while also keeping moisture in the meat.Comment
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That seems to be one of the major differences between meathead and Franklin. Seeing as I'm going to keep a good water pan in there and will spritz it, I might try the butcher paper. But to be perfectly honest im completely 50/50. It may come down to whether or not I want to run to the store before the meat hits the stall.
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Don't worry about them bald spots, you can't taste 'em!
I did the same thing. You'd think I was attempting surgery on my firstborn as much as I read and stressed about it. It came out great even though I made some mistakes trimming. The more you do the easier it gets. It took me 3 or 4 cooks before I finally didn't stress beforehand, and knew what I could expect. But every once in a while you'll get one that'll throw you a curveball- one that will cook super fast, or super slow. Thankfully most will be fairly predictable after you do a couple.
You got this!
Can't wait for pics.Comment
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I'll have to do that. Would be a good time I'm sure!Comment
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Looks like a good trim job to me. Just pay attention to your meat thermometer and the tenderness and you will do good. I like to get a good bark before wrapping usually around 175/180.Comment
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Well you have already made one crucial mistake! You only bought one growler any decent brisket deserves two!!
Looks like a nice brisket you will do just fine. I don't wrap briskets but I pan. Once the brisket hits about 160 I pan it and pour a little beef broth and some dark beer in the pan. I do not cover the pan with foil. Put the pan back in the smoker and keep chugging along. It's kind of a hybrid method I stumbled on. You get the benefits of the juices that mix in with the broth and beer and you can continue making that delicious bark.
I spritz during the cook with a mix of beef broth and whiskey. Once panned I no longer spritz as you are introducing moisture through the broth and beer in the pan.Comment
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Have patience, relax and let the cooker do the work. You got this. Personally, I would let it roll all the way, with out wrapping, and then make sure you give it a good, two-hour hold in a cambro.Comment
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Your critical mistake was no after pictures. You should know that is a requirement for membership and participation here, your work will not be accepted without photo evidence of the results!
Lol, just kidding, man, but we DO want some after pics!!!!Comment
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My first brisket was a 48 hour marathon of study and reading, meat theory, and Shakespeare. It turned out amazing. I'm actually cooking a brisket right now on my GMG DB for tonight, started it at 4AM it is currently running through the stall, and has not been wrapped yet. Although I'm thinking about wrapping right now, my laziness is getting the best of me today. I didn't wrap my first one and it turned out amazing after it rested for 4 hours. This one with any luck will be done around 4-5pm and rest for 3 hours, although with temps as they are right now, it might be a bit quicker.Comment
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JakeT Ill have to throw a few pics on here, maybe we can compare meat!? Haha.
In all honesty though.. If anyone is reading this.. Should I wrap it? I dont want it to dry out, and the outside is looking semi dry right now..
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JakeT See now I got myself all worked up and worried.. Added a foil pan with just a bit of water to catch drippings, and am now lightly mopping with beef broth.. I should probably start my own thread! Don't want to hijack yours.Comment
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Looks good Jake! Now that you have mastered the brisket on the smoker you might think about sous vide brisket. Sous vide is a great method if you are looking a particular time you want it all to come off. I'm sure there are taste buds out there that can tell the difference, but mine can't. I do post-sous vide smoke on the kettle as I'm not sure if the pellet pooper can give it enough smoke/bark in 3-4 hours. Carry on!Comment
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Ok I’m just a dumb hick from Texas, but what’s a growler of Pliny the Elder? I think I may have killed him in a video game once
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