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My first brisket

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  • Frantirod
    Club Member
    • May 2020
    • 10
    • Sevilla

    My first brisket

    I’m very excited for my first brisket! From the beginning was difficult get this cut because in Spain isn’t common, so I had to ask as many butchers as I could. Finally when I got it I couldn’t believe it.

    I only use salt and pepper in my dry rub and started in 275 with charcoal and wood sticks. I opened the lid 3 hours later to spritz the brisket and temperature, I repeat this every 30 minutes.

    From the fifth hour of cooking began the stall, the temperature raised up just 10 degrees in three hours, so I pumped up the temperature until 300.

    When the brisket temperature was in 170 I wrapped up and cooked for 4 hours more. Then i put to rest for an hour.

    The result was amazing, the tenderness was pretty good and moisture too, flavor could be better, but I’m very glad to be the first brisket that I’ve made.


    Attached Files
  • MTurney
    Former Member
    • Feb 2020
    • 262
    • Grapevine, TX

    #2
    Beautiful...congrats on your maiden cook!! Looks amazing!! Beautiful bark

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13648
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      That's a great looking brisket. Next time add about 1teaspoon of salt per kilo the day before you want to cook it. Then rub with pepper bofore cooking (and adding some garlic powder and onion powder to the rub might help the flavor too).

      Comment


      • Frantirod
        Frantirod commented
        Editing a comment
        I’ll try in that way next time
    • Ann-Marie in the backyard
      Club Member
      • Jun 2020
      • 90
      • SE Michigan
      • Weber One-Touch Gold 22.5", Black (6/2006), functional but in need of rehab
        Weber Performer Deluxe Charcoal Grill 22", Copper ("Coppertop"), 5/2020
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      #4
      Congratulations, that is a fine looking brisket! Maybe take a sample of it to the butcher who was able to get you the cut, and show him what can be done with it. Might be easier to get another one next time!

      Comment

      • BFlynn
        Charter Member
        • Oct 2014
        • 950
        • Third Coast

        #5
        Great looking brisket.

        Comment

        • Texas Larry
          Club Member
          • May 2017
          • 1789
          • Wilson County, TX
          • Kamado Joe Big Joe 2
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            Favorite beer: Alaskan Amber

          #6
          Congratulations! Your first brisket looks great!

          Comment

          • Donw
            Club Member
            • Jul 2017
            • 3552

            #7
            Very well done.

            Comment

            • smokin fool
              Club Member
              • Apr 2019
              • 2263
              • Mississauga, Ont

              #8
              I'd be in for that, nice cook but....wherez the beans????

              Comment


              • Frantirod
                Frantirod commented
                Editing a comment
                Lol....the beans were eaten earlier
            • Dadof3Illinois
              Club Member
              • Jul 2017
              • 959
              • Southeast Illinois

              #9
              Very nice cook!!! Looks like you just set a really high bar for future cooks...HA

              Comment

              • bardsleyque
                Club Member
                • Oct 2015
                • 692
                • Snoqualmie Wa.

                #10
                That's a good looking brisket! they only get better.

                Comment

                • Mr. Bones
                  Charter Member
                  • Sep 2016
                  • 10170
                  • Kansas Territory
                  • Grills / Smokers
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                  #11
                  Beautimous briskly, amigo!!!!

                  Glad to hear they was beans, as well; practically mandatory lol!!!!
                  Last edited by Mr. Bones; July 24, 2020, 08:44 AM.

                  Comment

                  • TripleB
                    Club Member
                    • May 2017
                    • 916
                    • La Crescenta
                    • Jambo Backyard Smoker
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                      Portable Kitchen Grill
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                      BBQ Guru ATC
                      Favorite Beer: Peroni
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                    #12
                    Great job. Wish my first brisket looked like that. Shoe leather was what my first brisket came out like.

                    Comment


                    • Frantirod
                      Frantirod commented
                      Editing a comment
                      Thanks! I didn’t know what to expect, but I was careful in all details, and the result surprised me
                  • Deano_Smokes
                    Club Member
                    • Jul 2020
                    • 24

                    #13
                    Congratulations, looks good

                    Comment


                    • Frantirod
                      Frantirod commented
                      Editing a comment
                      Thank you!
                  • jharner
                    Club Member
                    • Jan 2016
                    • 1298
                    • Louisiana - North West but a coon ass at heart
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                    #14
                    Great looking Brisket. Keep up the good Smoking

                    Comment


                    • Frantirod
                      Frantirod commented
                      Editing a comment
                      Thank you! I’ll keep smoking, this was a fuel.
                  • PuraLena
                    Club Member
                    • Jul 2017
                    • 116
                    • Madrid, Spain

                    #15
                    Greetings from Aranjuez. Time to unite in a small group of Spanish Authentic American Barbecue promoters.

                    Let's see if we can get some small group together in Spain/Spanish.. Dedicated to the American way of doing BBQ. Click image for larger version

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                    Comment

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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