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First Brisket

Started by Timereaver, August 22, 2009, 05:50:34 PM

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Timereaver

August 22, 2009, 05:50:34 PM
Hi everyone!  I decided to tackle a brisket this weekend - it's currently rubbed and has been in the fridge since last night - I'm planning to take it out soon and start the smoke - It seems the popular wood is Mesquite and 4-5 hours of smoke time - then in oven boated and covered for another 8-12 at 200F.  FTC after that.  I'm considering using some Mesquite and some Pecan - I cut it into two pieces after trimming last night it was a big one.  I'm just hoping it doesn't get burned or dried out with so much time overnight in the oven - sounds like a lot of juice is released!  Thanks to everyone for their time and posts, I'll be posting my results and pics for better or worse!  Also doing ribs tomorrow :)  Apple and Hickory for those.  Does that amount of time for the brisket sound correct? 

Timereaver
BC - Canada

Tenpoint5

#1
August 22, 2009, 07:03:04 PM
I would go more to the 10-12 hour mark in the oven. With an IT of 190-205
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caneyscud

#2
August 22, 2009, 08:24:39 PM
How big is the brisket?  Not trying to sound haughty, but the bigger the piece the longer the cook - usually about 1.5 to 2 hours per pound in the Bradley at 225 deg.  Only reason I ask is that many briskets are sold for "pot roast" and they are not whole packers, but parts and pieces. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

Timereaver

#3
August 22, 2009, 11:10:04 PM
Hi thanks for all the input - the brisket was about 13.5 LB - seemed big and I trimmed quite a bit of fat off of it, but not too much from what I can gather on other posts.  I ended up cutting it in two pieces or it would not have fit in the Bradley.  One piece is almost a whole tray, and the other 'tip' piece is about 2/3 of a tray.  Been in the smoker now for about 3.5 hours at 220F.  I'll make sure to keep in the oven then for closer to the 10-12 hour mark - should go in around midnight to 1am and then sit all night.  Thx again,

Timereaver

mikecorn.1

#4
August 23, 2009, 09:09:41 AM
Hello there. You got any pics for us  ;D
Mike

Timereaver

#5
August 23, 2009, 09:49:13 AM
For sure - I'll post them today - just checked the brisket after 9 hours in the oven at 210F and it looked great - temp probe read 200+ and meat easily shredded when moving the probe sideways.  I decided to let it go a little longer and then FTC - Seems everything turned out well so far - hopefully it tastes good haha.  Sure nice waking up to the good smell in the house this am!

Timereaver
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