My first Brisket

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BamaProud

BamaProud

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Don't know why I never did one of these but I got the itch to try one today. I used the same base dry rub that I use on Pork butt, but added one more part Paprika.
2012-10-03090858.jpg


Then made a basting sauce out of beer(home brew) apple cider cup cider vinegar coffee beef stock vegetable oil Worcestershire sauce
Tabasco sauce teaspoons kosher salt and black pepper. Looking good so far. I plan on basting a few times during the final 3 hours of smoking.
 
I had one in Oklahoma that was phenomenal...other than that, most have been pretty close to roast beef. My first attempt was nowhere close to the Oklahoma brisket, but quite different than Roast beef.
 
I wish I could have let it stay on the grill wrapped in foil for another hour or two, but I had to pull it so I could get to a poker game on time. It wasn't as tender as I wanted...but still pretty tender. ...tender enough for a 4 year old to eat if that tells you anything. I wish I would have taken a picture, when I pulled out of the driveway, 3 neighborhood kids, my 2 kids 2 neighbors and my wife were sitting in the grass eating brisket in an impromptu picnic.
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I take my briskets to about 190 and wrap it for an hour or so. The fat is like melted butter...

I usually sell the flat sliced up and then eat the point. Mmmm.. Makes me want to throw one on.

Good job!
 
Here is a cheat for your 1st brisket.

Get a whole untrimmed brisket. A flat cut brisket will tend to be dry and/or need less cooking time.

Dry rub and smoke fat cap up for 4 hours using the wood chips of your choice. Don't let the smoker temp get above 250.

Remove from smoker and place in disposable aluminum pan. Cover tightly with foil. Put in oven and cook for exactly 1hr at 500'.
Shut oven off and DO NOT OPEN the door under pain of death for 4 more hours.

Slice and serve with a side of the juice from the bottom of the pan. *** note, there will be a lot of liquid fat so be sure to skim it off or have a bottle of Lipitor handy.
 

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