This is my first try at a brisket! I picked up an 8 pound CAB brisket for $2.99/pound on sale. I used kosher salt to coat overnight in the frige. This morning I injected bone broth into the brisket and put the rub on.(Robert's Brisket Rub, https://www.allrecipes.com/recipe/239515/roberts-brisket-rub/ ). I"m using The Meatstick wireless thermometer to monitor the internal temps of the brisket. The pellet grill is set for 230 degrees. Right now at 3:21 hours the internal temp is 166 and appears to be near the stall. I'll wrap in foil at 3:45 and see how it goes. I'm hoping it is a good cook. Details to follow. Nervous.
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Last edited by MarkB1; December 13, 2020, 08:39 AM. -
Sounds like ya got this, though I can unnerstand yer apprehensiveness...briskies can be intimidatin, an yer first one is a Big Milestone...
Stand by yer guns, an finish th fight; ya done got this, amigo!
If'n ya find yerself in need of summat to do, besides pace back an forth, gnashin yer teeth, an tearin at yer hair, like a man outside a maternity ward, wail, then:
Take some pics, an post em up, fer th rest of us vicarious livin, rubber neckin, lookie-looin bystanders!!!
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Sounds like fun!
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Sounds to me like you've got it, too! Pics are what we all want around here!
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Awesome, first brisket is exciting. If you have the extra time, Use the stall for everything it offers you, I might suggest wrapping after the stall, and then put it point side down. Either way, it will be awesome. Can’t wait to see photos.Last edited by Richard Chrz; December 13, 2020, 09:10 AM.Comment
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Here are some photos for now. More to come. The photos show 1. the uncooked bare brisket, 2. the brisket with the rub, 3. the brisket at 3:30 hours and 4. the brisket wrapped.
Attached FilesLast edited by MarkB1; December 13, 2020, 01:22 PM.Comment
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Looking good! I might have gone another hour unwrapped to get that bark a little darker before covering it up with foil. I use butcher paper a lot now, so it doesn't soften the bark up as much as foil does.
Either way, I think you're in for a treat! What pellet grill are you using, what kind of pellets?
I have a Yoder YS480 that is down for repairs and an old old old Traeger BBQ124 I've been limping along with - looks almost identical inside to what you're using.Comment
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So far so good.
A little PBR may help. Make that a Tall Boy.Comment
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Surprise! Reached 203 degrees on the Meatstick at 5:00 hours. I confirmed the temp with a Thermapen MK4 in several spots and found 203 degree to 205 degrees. Stopped the cook and put the brisket in a cooler for 2 hours. I'll remove it about 1:15 PM. Lots of juice in the foil that I'll save. I resealed the brisket in the foil after I took the photos.Attached FilesLast edited by MarkB1; December 13, 2020, 10:53 AM.Comment
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I'm using a GMG Daniel Boone set at 230 degrees and Weber SmokeFire Grillmaster Blend pellets (maple, hickory, cherry)Comment
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See, there?
What'd I tell ya, Brother!
In th proverbial bag!
All ya gotta do, now, is endure th ever so agonizin wait to eat it...
We'll be sweatin out th minutes along with ya, waitin on some finished pics!
Congrats, Pitmaster!
Fine Job!
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While I'm waiting, I'm checking videos on cutting the brisket. Easy but different from just cutting from one end to the other. I'll have more photos and a taste report. About 40 minutes to go.Comment
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That first brisket is a huge milestone .... my first brisket was a disaster. I think yours is going to be much better.Comment
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+1. Many lessons learned and much better since.
This cook looks good.Last edited by Sweaty Paul; December 13, 2020, 08:25 PM. Reason: Misspelled ‘cook’ it autocorrected to cool
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MarkB1 Aaron Franklin’s video on the brisket payoff is a great one. Talk about resting and slicing starts around 6:30 into the video. Great tutorial on slicing.
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Wow!! great looking brisket! I can't remember my first one(it must have been good).lolComment
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