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.


No announcement yet.

First time brisket

  • Filter
  • Time
  • Show
Clear All
new posts

    First time brisket

    Hi everyone, this weekend I’ll be smoking my first brisket and I am looking for tips , brisket will be 5lbs about 1/2 in of fat , gas smoker , which types of wood would be good I currently have Jack Daniel’s wood chips. Thanks

    I like either hickory or oak. Run my smoker anywhere from 235 - 250. Let the meat hit approx. 170 - 175 then wrap it and finish in the oven at around 250 until it hits 195 - 198 to allow for carryover then pull from oven and leave it wrapped until I'm ready to serve


      Make this:



      • jitsntricks
        jitsntricks commented
        Editing a comment
        This sounds like it would be great on brisket!

      Going to pass this post on to you: https://pitmaster.amazingribs.com/fo...brisket-method Eric hits all the high points.


        I would make sure to trim that fat cap down to about a 1/4 inch all around. This will help with the cook time and allow that rub and smoke to be eaten. Not many people will want a 1/.2 layer of fat in their bite, they discard it and then out goes your bark, run and smoke! I usually run my smoker at about 275 F. This is about perfect.

        Once you have it trimmed up, give it some salt and let it sit in the fridge over night, uncovered. The next day, throw it on the smoker. I would go buy some chunks as they will last much longer than those chips you have. Buy some hickory or oak, to me that is the best for brisket. Throw one of the chunks directly on the hot fire once you add the meat.

        I like to give it a spit with some water, champagne vinegar, apple cider vinegar and amino acids. (Equal parts) Then I do this every half hour or so for the first three hours to keep the brisket moist. It also allows for more smoke to adhere to the surface of the brisket.

        For me personally, I like to wrap when I have the color I like. That is usually a dark brown mahogany color. The meat is generally at about 175 F when I get to this point. Then I will wrap it and wait until it gets to about 202 F internal. Then take it off the smoker and let it sit, wrapped, in a warm oven for AT LEAST two hours, three is better.
        Click image for larger version  Name:	2E44A64A-0A0D-48B2-92D7-CD86D9E065A4.jpg Views:	0 Size:	3.25 MB ID:	999170

        Then slice and serve right away. If you slice then allow it to sit out, it will dry out. So make sure to slice right before you are going to serve it.

        And make sure to check out the link others have posted above.


        • Spinaker
          Spinaker commented
          Editing a comment
          I only spritz my KBQ and Kamado briskets. I am not sure why I never do with the PBC, I think I just like to let it do its thing. fzxdoc

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Copy that, Spinaker . The PBC is a pretty moist environment as it is.


        • Spinaker
          Spinaker commented
          Editing a comment
          Yeah, it is. I really only spritz when I am using the KBQ, really. There is a ton of air flow with that fan running the whole time, so the edges can get a little bit crispy at times. I find that the brisket in the PBC is pretty much self basting, so there really is no need. fzxdoc

        So I think my first brisket was a success, let me know what you think
        Attached Files


        • gcdmd
          gcdmd commented
          Editing a comment
          Looks great. You're officially ready to move up from Trial Member to Full Member.

        • Spinaker
          Spinaker commented
          Editing a comment
          Great looking cook!

        Looks tasty! How is it?


          Looks good to me. Congratulations on getting the first one under your belt!


            I see a smoke ring and some moisture. You done good!


              Looks good from here, what did you think?


                I'm in on that brisket
                But where's the beanz....


                  Good looking cook. Have never done just a flat, always smoke a whole because my group is divided. Some like the flat and some like the cap. Plus there is SOMETIMES left overs


                    Very nice job! Congrats.



                      Nicely done.


                        Your 1st brisket looks great! I'm sure it tasted great as well! I hope mine turns out that well when I go for it.

                        I had a question for the rest of the forum (sorry, not trying to hijack your post).

                        When I get ready for my brisket, I'm going to do the trimming the day before and salt it the day before and let it sit in the fridge over night to let the salt penetrate. I plan on doing my first brisket on my WSM 18", but I have a couple questions.
                        1. should I cook it fat side up? Most videos I see (mainly Harry Soo) it's put on the cooker fat side up. Does this matter?
                        2. Also going along with Harry Soo's recommendations he says that he doesn't use any water in the pan during the cook. What are you experiences with that? I know that it'll take a bit more fuel, but I'm planning on finishing the brisket in the oven anyway as Harry say's "BTU is BTU is BTU".
                        3. I'm playing around with the idea of injection. Thoughts? I'm unsure of this because I'm going to make sure my brisket is prime grade to help avoid dryness as much as possible.

                        Thanks for any input!


                        • btuckertx
                          btuckertx commented
                          Editing a comment
                          Good start. I've cooked a bunch of briskets on my WSM, and fat side up works for me. I put water in the pan, 'cause Aaron Franklin sez so. I wrap, and then finish in the oven at the same temp, 'cause it's not going to get any smokier and I don't have to tend an oven. If you're getting prime - CAB high choice - don't worry about injections because it will be tender. I cook mine until an IT of 203-205 - if it jiggles when you touch it, it's going to be good.


                      No announcement yet.
                      Rubs Promo


                      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

                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                      Click here to read our detailedreview

                      Our Favorite Backyard Smoker

                      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                      Click here for our review of this superb smoker

                      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

                      Finally, A Great Portable Pellet Smoker

                      Green Mountain Grills Trek smoker

                      Green Mountain Grills Trek smoker

                      Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                      Click here to read our detailed review and to order

                      The Good-One Is A Superb Grill And A Superb Smoker All In One

                      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                      Click here to read ourcomplete review

                      Bring The Heat With Broil King Signet’s Dual Tube Burners

                      3 burner gas grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                      Click here to read ourcompletereview

                      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