Smoked my first brisket

[Bruiser]

I picked up this used offset smoker the other day and decided to smoke my first brisket this weekend.

Smoker


I picked up a 13.5 pound whole packed brisket from HEB. I didn't want one that big but that was the smallest they had. Anyways... on to the rub. I seasoned both sides with Fiesta brisket rub.


Fired up the smoker with a little B&B for starters. Then I added a piece of oak to get the smoke.



Obligatory beer pic.


Once I got it up to temp, on goes the brisket. (fat side up)


Choo-choo!


Being this was the first time with this smoker and not having it dialed in, plus smokingr throughout the night, it came out a little dark. It smoked for 14 hours total and had an internal temp of 200 degrees when I pulled it.


I packed it up in foil and placed it in a cooler wrapped in towels for an hour. Then I let it sit out for about 30 minutes before cutting. Once I got the cap cut off I started slicing the flat. This thing was so moist it was hard to cut without it falling apart.


I give myself a B- for this effort. I need to not put as much oak in at a time and maybe watch how much smoke it is getting but all in all, I think it came out good.

[hntndawg]

Ain't much better way to spend an afternoon/evening! Congrats on your first. Looks like a good start. I have been doing it for 15+ years and still ain't ever got it perfect (but I keep trying quite often)

[TimHicks]

Looks good but get rid of the oak...yucky..I love mesquite or pecan..the oak just had this taste and smell that makes my wife not touch it.

[Bruiser]

I would smoke with pecan but not mesquite. It burns too hot and fast. Use mesquite for grilling not smoking.

[hntndawg]

Just goes to show ya...everyone has their taste...I only like oak or hickory for smoking

[gofish24]

looks great, now you get to spend the next few years trying to perfect your sauce!

[Shooter]

Looks like your first time was a success.

[Landrover]

Looks mighty good sliced up!!! I like pecan.....just a southern thang! No "mesquite" in SE Louisiana!!!

[onetime]

yum yum gimme sum

[crittergitter]

did you wrap it in foil while it was on the fire?
might keep it from getting so dark and keep some of the juices in

green wood smokes more, burns slower and at a lower heat

[Bruiser]

Nah, this being the first smoke/brisket I let it run all the way through. Next time, I may wrap it a few hours before it's finished. I just didn't want to open the pit to peek.

[Bowwiz's Grrl]

Try a little cedar with hickory...trick I learned camping a few years ago. Really gives beef a good flavor, chicken, so-so. Got a brisket in the freezer now waiting for next weekend...Yummy!

[DrenalinJunkie]

Take it for what its worth, I cook on a comp. team and all I use is mesquite and pecan for smokeing. Last cook off we did we ended up with 1st place chicken, 2nd place ribs and 3rd place brisket. For your first one it looks great..... let ya in on a little secret though..... you dont have to smoke them for 14 hours. Shoot me an e-mail and Ill hook ya up.

[Legdog]

I can't vouch for the taste, but you got the story tellin' part down pat.

Outstanding!

[Bill]

I like meat with a good 'crunch' on the outside like you got. Looks fantastic. You're recruited for the next TBH HH at Archery Country, hopefully it will be when I can finagle a business trip to TX soon. Let's see: setup a meeting at TI in Dallas, HH there on a Tuesday night, meetings in Austin, HH on a Thursday night, hunt the w/e in TX.