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Old 04-18-2014, 10:10 AM   #1
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My first brisket

Starting my first brisket today.
Starting with 16.76lb choice brisket (it's a monster)


Made a rub from
1 cup kosher salt
1/4 cup smoked paprika(because that's what I had)
1/4 cup black pepper
1/4 cup granulated garlic powder
1/4 cup onion powder

Rubbed the beast down and now it's waiting for a few hours until I fire up the offset.


Stay tuned
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Old 04-18-2014, 12:52 PM   #2
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And so it begins. 12:45
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Old 04-18-2014, 02:04 PM   #3
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And so it begins. 12:45
12:45 eh? Could be a late night, That's a big 'ol brisket!
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Old 04-18-2014, 02:57 PM   #4
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You got her rollin on a Joe???
Sure looks like it............you will be a busy boy the next 10 hours......
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Old 04-18-2014, 04:01 PM   #5
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3 hrs in and just hit 122F
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Old 04-18-2014, 04:02 PM   #6
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Yep it's a OK Joe
And yes I am going to be very very busy
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Old 04-18-2014, 04:04 PM   #7
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Yes I am expecting to be working on it all night.
I assume about 20 hrs before chow time.
But I love brisket so I hope it turns out nice and is worth the effort.
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Old 04-18-2014, 04:27 PM   #8
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Dbo, a good brisket is always worth the time and effort! (And $$, 3.38 a lb sheesh! A month ago it was 2.62.. for prime!!) Anyway, at 122, you're cruisin buddy! Keep that fire going, at 250, you might be slicing into that big, beautiful, beef sooner than you think!
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Old 04-18-2014, 05:30 PM   #9
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Bosko
Yep it's a OK Joe
And yes I am going to be very very busy



sweet!!!!!!!
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Old 04-18-2014, 06:54 PM   #10
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6 hrs in and temp at 165F
And yes that is rain on the temp gage.
Nothing like a challenge :0

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Old 04-18-2014, 11:40 PM   #11
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Looks like you got it nailed. Making me hungry!
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Old 04-19-2014, 12:58 AM   #12
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Well, 12 hours later and the IT is 205F. Probe goes in like hot butter. I really thought it would take a lot longer for a 16.75 lb hunk of beef.
Wrapped it in foil and towels and stuffed it in the cooler.
Time to get some sleep and go to work on that tomorrow (might be some brisket hash for breakfast )
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Old 04-19-2014, 02:25 AM   #13
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Well, 12 hours later and the IT is 205F. Probe goes in like hot butter. I really thought it would take a lot longer for a 16.75 lb hunk of beef.
Wrapped it in foil and towels and stuffed it in the cooler.
Time to get some sleep and go to work on that tomorrow (might be some brisket hash for breakfast )
Ah toldja so! Nothing wrong with some breakfast brisket, and maybe a midnight snack, you've earned it sir!
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Old 04-19-2014, 06:17 AM   #14
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Smoked Paprika, that's good stuff brother. It adds a deeper flavor. Remember the brisket is done, when it is done.I have cooked 2 briskets right next to each other before, that were the same identical weight. Get this, one was 2 hours behind the other. It really is a waiting game with a big hunk of meat like this. Hope the cook went well, post up some more pics, love the food porn!
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Old 04-19-2014, 06:45 AM   #15
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You put it to gas to speed it up?
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Old 04-19-2014, 08:56 AM   #16
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DBO really looking' good anxious to see some slices, I'm getting hungry
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Old 04-19-2014, 12:02 PM   #17
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Ok, the show is over
Pulled it out of the cooler at 10:30 this morning and trimmed it up.
The bits of fat candy I ate while trimming were delicious.
The point is tender and juicy. The flat is a little dried out but still quite edible and tastes great.
I think I need to mod my pit with a dispersion plate as it is quite hot next to the fire box (where I placed the point end)

In any case, I would give myself a C+/B- on this first one. So in the end a successful attempt. Looking forward to some burnt ends and tonight and brisket sandwiches for lunch all week.
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Old 04-19-2014, 04:39 PM   #18
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I'll give you two thumbs up!
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Old 04-19-2014, 11:17 PM   #19
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Looking good. Yeppers those pits need a baffle or used to anyway. Old boy I used to cook with copied the one on my pit which looks sorta like an upside down vacuum cleaner nozzle. Next time it decides to rain on your parade..a big sheet pan sitting on a few fire bricks on top of the firebox can save a bunch of heat loss.
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Old 04-20-2014, 10:42 AM   #20
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Wow, what happened to all the bark?
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