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My Plan for First Brisket Cook!

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  • PaynTrain
    replied
    Dang NotTheGolfer , you got some good feedback above. I personally have been all over the place on brisket cooks trying to dial it in, but I always to a whole packer. One of these days I am going to try a prime from Mr. Brisket up here in Cleveland, i'm told a lot of pros shop there. Good luck buddy, and a bad day smokin is better than a good day at work!!

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  • RickyBobby
    replied
    The first one is always the hardest. Now that you’re past that, there is nothing left to fear! They all get easier and better from here. Nice work! I look forward to hearing about your follow on cooks!

    Leave a comment:


  • fzxdoc
    replied
    Nice work. The next one will be even better.

    Kathryn

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  • ecowper
    commented on 's reply
    Nice!

  • Richard Chrz
    replied
    Can’t cook your second one until you cook your first one. Great job!

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  • Panhead John
    commented on 's reply
    Good job! That looks great! Especially for the first time. Butcher paper will help with the bark softening. Also spritzing the brisket during the cook can help with the dryness. It’ll only get better from here!

  • Donw
    commented on 's reply
    Nice. You did good.

  • NotTheGolfer
    replied
    Well, got the first Brisket cook knocked out! Overall, I was happy with it for a first cook. The point/burnt ends turned out perfectly! The flat was also very tender and had great flavor...but a little bit dry, and the bark turned out a little mushy. Next time I think I’ll try using the injection Meathead mentioned in his recipe, and wrapping with butcher paper instead of foil. I’m not sure how to mitigate the softening of
    the bark during rest time in the cooler, but I’ll look into it. Thanks to all of you who gave some great advice. It was worth the effort!
    Attached Files

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  • Panhead John
    commented on 's reply
    I don’t know that it would make much difference at all. I’d go with your regular plan. The flat might be done a little quicker though. I’ve never separated them.....and then cooked them both at the same time.

  • NotTheGolfer
    replied
    Does anybody know about how much time separating the point and flat knocks off the cook as a whole?

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  • Santamarina
    commented on 's reply
    Can’t stress enough how important good notes are!!!

  • Panhead John
    replied
    One thing I’d do also, make notes of this cook! Write down everything in order of what you did along with times, internal temps of the brisket, and grate temps during the cook, what rub you used, quality of the brisket (choice or prime) etc. This will come in handy for future cooks till you get your process down later. You’ll be glad you did.

    EDIT: I would recommend using pink butcher paper instead of foil. It helps the brisket breathe a little better and preserves the bark better than foil.
    Last edited by Panhead John; January 19, 2021, 11:52 AM.

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  • ecowper
    commented on 's reply
    The bottom grate actually runs at a lower temp due to the effect of the water pan. I always run single grate cooks on the top grate and have my fire management tuned for the top grate. When I end up using both grates, that will mean that my top grate is around 250F and my bottom grate is around 230F.

  • Stuey1515
    commented on 's reply
    Thanks for sharing that site Cap'n, huge collection of carnivore recipes and I notice Jess is an ex-pat as well!!!

  • Red Man
    replied
    I don’t have a wsm but I’m assuming the lower grate runs higher temp? You want the flat on whichever grate is a lower temp.

    Leave a comment:

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