Sunday Brisket

[Cahunter805]

Attempted my second ever brisket this weekend. It came out much better than my first attempt. The flat was just a touch dry but not bad at all. Will definitely try to perfect it next time.

 

[Blank]

Looks very nice!

 

[Cahunter805]

Thanks Blank. It was pretty darn tasty also.

 

[SS!]

10/10

 

[tailchasers]

The most complicated cut of meat I have ever attempted to cook. Yours looks awesome!!

 

[Blank]

When you have a 2" thick flat, and a 4-5" thick point, you wonder how in the heck it ever comes together. Low and slow is the secret!!

 

[tailchasers]

I'll do another. Just shy I guess cuz when ya screw one up you got a mess of meat messed up.

 

[Blank]

But it's recoverable with a slow cooker; just think about 15# of shredded beef taco and enchiladas

 

[tailchasers]

just think about 15# of shredded beef taco and enchiladas

I. I'm speechless. Never gave that a thought. Was hung up on BBQ. Damitt what a rookie mistake.

 

[eelgrass]

It looks pretty good to me. You got a real good bark on the outside.

 

[Cahunter805]

I cooked mine for about 8 hours at 180 until it hit 165 then wrapped it in butcher paper and finished it at 225. I pulled it at about 195 and it finished at 202.

 

[tailchasers]

I cooked mine for about 8 hours at 180 until it hit 165 then wrapped it in butcher paper and finished it at 225. I pulled it at about 195 and it finished at 202.

So you cooked at 180 then wrapped and increase cooker temp to 225 until 195 internal? Rest time? Cooler time? This is where I ram into error I believe.

 

[Cahunter805]

So you cooked at 180 then wrapped and increase cooker temp to 225 until 195 internal? Rest time? Cooler time? This is where I ram into error I believe.

That is correct. I pulled it at 195 internal temp and started resting it. It continued to raise temp until it hit 202. Many people say 203 is the temp to hit so I figured I did ok.
It rested for about 2 hours maybe a little longer. You need to let it rest until the internal temp is about 160 and then it’s ready to slice. I just left the meat probe in the brisket and kept an eye on the temp until it dropped back down to 165. Unwrapped and sliced.
I’m far from an expert and don’t even know if this is the correct method but it’s what I followed from some other peoples posts and it turned out pretty good.

 

[OutdoorWriter]

One thing I like to do with brisket when I smoke it is to inject it with apple juice. I do it once before starting & again about 1/2-way thru. I also use a pan of water in the smoker.

 

[junior]

We have a pan of water under our grate/meat. All the essence from the meat drips into the water. Once the meats done, we slice and put in a container, and pour the essence back over the slices brisket. Cover and let it sit. Always turns out moist and full of flavor.

 

[OutdoorWriter]

We have a pan of water under our grate/meat. All the essence from the meat drips into the water. Once the meats done, we slice and put in a container, and pour the essence back over the slices brisket. Cover and let it sit. Always turns out moist and full of flavor.

I never thought to pour it over the meat. It usually looks quite yucky.

 

[junior]

I never thought to pour it over the meat. It usually looks quite yucky.

Yea, ha ha...don't look at. Just pour it on and seal a lid. You will have to play with water evaporation. Ultimately all you want left is a couple three cup. To much water = obviously less taste.