First Brisket

[dman4505]

Okay boys and girls need some help with my first brisket.
Picked up 5.53lb flat, packer is way to much for just the wife and I.
Any who, was wondering how long it would take to get it to the recommended IT?
It's in the fridge soaking up some lovin' of honey mustard and Rufus Teague Meat Rub right now.


Don

[squirtthecat]

The ones at the MWSO were taken to 185° before FTC..    I think that would be a good place to start.

How does that rub taste?  I have some of their sauce, but haven't cracked the bottle open yet..

[Mach1]

I'd plan on abou 1.5 hours a lb. Maybe a little longer maybe little less, but that will give you a general idea, but like STC said take it to 185* and FTC for a couple hours. I actually like to do my briskets a day ahead of when I'm going to eat them and reheat them for some reason they taste a bit better the next day.

[dman4505]

The rub tastes pretty good a little salty but not to extreme.
I was thinking about 1.5 hr/lb at around 210-220, IT of 185-195 then FTC for a couple of hours.
Three to four hours of hickory
Thanks for the help, looks like I was on the right track
I've done chicken, ribs, tuna steaks, and a couple cornish game hens but never a brisket so this should be fun.

Don

[hal4uk]

FYI...  That Rufus Teague sauce is very tasty. 

[dman4505]

I will post pictures before and after so there will be proof of my endeavour

Don 

[mikecorn.1]

As of now it's 11:36 pm central time. No pics, it didn't happen. :D ;)


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- Mike.
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[dman4505]

I didn't do it yesterday, smoking it today. Smokers preheated and the brisket is in.

[ghost9mm]

Well good luck with your first brisket, it will be a winner for sure...

[squirtthecat]

Brisket for dinner!

[dman4505]

The results are in.....Yummmmmmmyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!

Went in at 8 am, 220, loaded fours hours of hickory:



Four hours in time to spin for even cooking:



After nine hours of smoke/cook, IT was 185, time to FTC:



The smell was killing us so we couldn't wait any longer after an hour of FTC, here's a few slices:



Time for dinner had some corn and heb flavored stuffing:



Not to shabby for the first time, came out nice and juicy. Wife and I both loved the bark the Rufus Teague rub ended up adding a sweet flavor to the bark. Packed half the leftovers for the step-daughter.

Don

[classicrockgriller]

Well Don, YOU DID IT!

Looks mighty good. Congratulations!

Really not sure that was a flat as you have two layers of

meat separated by a layer of Fat. But what ever it was ..........

You nailed it! Great Job.

[squirtthecat]

Oh yeah!  Looks great..

I think you ended up with half-a-flat.     Like they took a whole packer and cut it into 1/3rds.   (and you go the yummy middle piece)

[dman4505]

Wasn't sure the package just said Boneless Beef Brisket, just thought from the shape in the package that it was a flat. But after getting it in the smoker I think you might be right it was probably a half a flat. Sure was hard not to peak and see how it was coming along.
Next on the agenda is to get a pork butt and smoke it all the way to the 190-200 range for pulled pork sammies. I got a bottle of Starnes in the fridge screaming at me. I usually go to around 180 and slice it.

Don

[SouthernSmoked]

Oh, heck yeah! Looks pretty darn tasty!