Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

My first brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

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

    Comment


      #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

      #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


        #5
        Great looking brisket.

        Comment


          #6
          Congratulations! Your first brisket looks great!

          Comment


            #7
            Very well done.

            Comment


              #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

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

              Comment


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

                Comment


                  #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


                    #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

                    #13
                    Congratulations, looks good

                    Comment


                    • Frantirod
                      Frantirod commented
                      Editing a comment
                      Thank you!

                    #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.

                    #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

Name:	IMG_20200529_154831_923.jpg
Views:	159
Size:	69.3 KB
ID:	902084

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    The Pit Barrel Cooker May Be Too Easy


                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    Is This Superb Charcoal Grill A Kamado Killer?


                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal



                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    GrillGrates Take Gas Grills To The InfraredZone


                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker