Beef brisket help!!

Discussion in 'The Smokehouse' started by J. Dirt, Aug 29, 2020.

  1. J. Dirt

    J. Dirt

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    Picked up a 7 1/2 pounder today and I have never even touched one before!
    What do I do with it? Any suggestions?!
    I’ve got a wood/ charcoal side chamber smoker to put it on.
    Let’s hear it.....
     
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  2. Eric VW

    Eric VW Moderator

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    MarkG and I did one (first time for both of us) back at the end of May. Smoked it on his Pitboss 4 ‘n 1 electric.
    Gave it a rub, read some internet instructions and had a great turn out. I’ll look for the link.

    Found it- Smoking Your First Brisket - Advice From Aaron Franklin - Smoked BBQ Source
     
    Last edited: Aug 29, 2020
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  3. Eric VW

    Eric VW Moderator

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  4. BHags

    BHags

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    Simple... trim off heavy fat, season, smoke,( fat side up ), low, and slow... start yesterday..
     
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  5. MikeSs

    MikeSs

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    careful there with the fat side up statement.
    That could have this thread go the same way the tp roll over/under, or the sitting/standing, vertical/horizontal when using a wood splitter...
    :whistle::D
     
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  6. J. Dirt

    J. Dirt

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    I noticed that! I watched some YouTube’s yesterday and it was almost a 50/50 weather up or down.
     
  7. BHags

    BHags

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    I'm standing by it, fat side up! And tp goes over the top, making it closer to you.
     
  8. The Wood Wolverine

    The Wood Wolverine

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    Watch the temp. When it “stalls” (@160ish if i recall) wrap the brisket in foil and put back on heat. This will help you get over that hump. Then pull it off heat when you get within 10 degrees of your target and let it rest.
     
  9. Chaz

    Chaz

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    :rofl: :lol:

    Is it still cooking J. Dirt ?
    :grizz:
     
  10. J. Dirt

    J. Dirt

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    Stand by for a picture.....
     
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  11. J. Dirt

    J. Dirt

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    Stand by for a picture.....
     
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  12. Chaz

    Chaz

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    Standing by..

    :binoculars:

    :drool:
     
  13. J. Dirt

    J. Dirt

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    hour in
    C9C4A18A-8A4C-4882-BDE1-D5620719F5E6.jpeg
    767E38DD-1947-4D08-B6B5-0BAAB18E1707.jpeg
     

    Attached Files:

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  14. Chvymn99

    Chvymn99

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    :popcorn:.... Looking good...
     
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  15. Chvymn99

    Chvymn99

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    I do brisket two ways...

    Trimmed brisket flat I’ll marinate it in my Uncles recipe over night..

    a full brisket goes fat up... mustard the outer side... then I put my favorite rub on it...

    I use to foil my brisket through the stall but any more I just trugg on through it... low & slow...
     
  16. J. Dirt

    J. Dirt

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    7 1/2 hours and an hour rest in a cooler. Tastes good, some juice. Seems a bit dry on the inside though. I didn’t wrap it through the stall I set it on a cast iron griddle I had just to allow it to cook sitting in its own juice. 585AD3D0-D58D-40CC-9507-67DFEBEFD57E.jpeg B5686E0B-4230-41AA-8213-311ADE3102D9.jpeg FB9B0AEE-7B72-4D28-922B-80E6ACDF2D7F.jpeg
     
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  17. M2theB

    M2theB

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    nice looking bark
     
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  18. J. Dirt

    J. Dirt

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    Tasted good!!! We ate a 1/3 for dinner then I sliced/ chopped the rest for bbq burritos at a later date.
     
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  19. eatonpcat

    eatonpcat

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    Doesn't look dry...Looks delicious!
     
  20. Dakota Hoarder

    Dakota Hoarder

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    looks good J. Dirt I have the same off smoker as you. Turns out great smoky meat, but man I have to babysit that thing to keep a consistent temp. What's the propane for? What type of wood and or charcoal do you use?
     
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