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My first Brisket

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  • CLKoenig
    Club Member
    • Oct 2019
    • 3
    • Fredricksburg, VA

    My first Brisket

    First snow on the ground, and my first Brisket!
    Click image for larger version

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    Not much bark, but cuts like butter! Used the Big Bad Beef Rub...I like it, a bit too peppery for my Lady Wife!
    Click image for larger version

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1451
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    Congrats on a successful first brisket! How about some details about the cook? Cooker temp? When did you wrap? What was the temp when you pulled it off? Cambro hold? How long?
    Last edited by Dewesq55; December 11th, 2019, 05:07 PM.

    Comment

    • randy56
      Club Member
      • Aug 2017
      • 382
      • Newburgh In

      #3
      Is that an electric masterbuilt? If so when smoke tube burns up do it again. And a third time if necessary It will help with bark. Looks good to me. I'd eat it.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 11437
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Congrats on a successful cook.

        If the bark is too soft when you pull it, just stick it under the broiler for a few minutes, but watch closely.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6690
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
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            Weber stainless veggie basket
            Weber stainless fish basket
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            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
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            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          #5
          Click image for larger version  Name:	image_104344.gif Views:	2 Size:	2.85 MB ID:	778044

          congratulations !!!!

          Comment

          • Texas Larry
            Club Member
            • May 2017
            • 910
            • Wilson County, TX
            • PrimoXL
              Maverick 732
              Thermoworks 2K Themocouple
              Thermapen
              Weber Go-Anywhere (for the beach!)
              Dreaming of a really good stick-burner...
              Favorite beer: Alaskan Amber

            #6
            Nice first one! Looks good from here. I’m sure you’ll do many more. I always enjoy eating my practice rounds🤣😋.

            Comment

            • Loren
              Club Member
              • Apr 2019
              • 80

              #7
              Congrats on the first cook and I hope it leads to many more briskets being cooked

              ps tell more, I want to live vicariously through your cooking!

              Comment

              • PaulstheRibList
                Founding Member
                • Jul 2014
                • 1610
                • Lake Charles, LA
                • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                  1.) A pair of Weber Smokey Mountain 22.5's
                  2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                  3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                  4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                  5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                  6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                  7.) 22" Weber Kettle with Slow-N-Sear
                  8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                  9.) BarbecueFiretruck...under development
                  10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                  11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                  12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                  12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                  Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                  I'm loving using BBQ to make friends and build connections.
                  I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                #8
                Super fun! Keep cooking and sharing with friends (and us)!

                Comment

                • TNPIGBBQ
                  Club Member
                  • Jul 2019
                  • 90
                  • Church of Charcoal

                  #9
                  Nice job!

                  As someone else said more smoke will get the bark where you want it. Missus and I both found it to be too much pepper when I first tried it. I used freshly ground pepper though. I’ve since found the pre-ground coarse black pepper and two TB of paprika for color gets it right where I want it.

                  The pre ground stuff has lost some of the volatiles and is much tamer, besides being a boatload less work!

                  Comment


                  • Michael_in_TX
                    Michael_in_TX commented
                    Editing a comment
                    By coincidence, I read last night in Aaron Franklin's smoking book that he doesn't use immediately fresh ground for this very reason. The pepper he uses is days to even a week or so after being ground.

                  • TNPIGBBQ
                    TNPIGBBQ commented
                    Editing a comment
                    @michael_in_TX

                    Well if you’ve never tried it.... don’t. It’s borderline inedible and I can handle spicy food. I was honestly shocked that people liked BBBR, one of those “am I going crazy or am I just missing something?” kinda moments. Haha
                • Voodoo628
                  Club Member
                  • Dec 2019
                  • 118
                  • Pasadena, Maryland
                  • DJ
                    Weber Kettle and a PBC!

                  #10
                  Nice Cook!

                  Comment

                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 4420
                    • Northern Virginia
                    • 3 Weber kettles, and a PBC
                      Thermopop
                      Dot w two probes
                      Slo n Sear
                      Cold beer

                    #11
                    Congrats!

                    Comment

                    • grantgallagher
                      Club Member
                      • Feb 2018
                      • 851
                      • NJ

                      #12
                      There is nothing like your first brisket...especially when the results are good. Congrats!

                      Comment

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