First Attempt at Brisket

JDLones · September 06, 2015, 07:26:21 AM

Today I'm finally taking the plunge and trying to cook a brisket. Actually, this cook will entail a couple of firsts. This is my first time using a fuse, too.

I got a brisket flat from Sam's that was just a bit under 6 lbs. I trimmed the fat to about a 1/4" and dry brined it with kosher salt for about 12 hours in the fridge. Then I used Meathead's Big Bad Beef Rub and parked it in the fridge overnight.

This morning I set up a fuse in my trusty 22.5" OTG. I a 2x2x2 briquette fuse, and I think it's a bit too many. The temps have been hovering between 235 and 250. I'll know next time.

I put the meat on a little after 9:00 and it's still plugging away. I'll post more as the day goes on. Wish me luck!

Jonathan

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TheDude · September 06, 2015, 07:51:57 AM

Good luck man. I need to put on my big boy pants and go for it as well. Doing my first ribs tomorrow.

JDLones · September 06, 2015, 08:14:44 AM

Thanks! Good luck to you, too. I'm sure they'll be bone-sucking good.

Jonathan

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MrHoss · September 06, 2015, 09:30:22 AM

235 to 250f grate temp is just fine. Good luck.

JDLones · September 06, 2015, 10:37:47 AM

I wrapped it in foil at 151 to get through the stall. It's just at 180 now so I decided to finish it unwrapped.

Jonathan

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TheDude · September 06, 2015, 10:49:28 AM

Lookin good so far. Can't wait to see the slice.

JDLones · September 06, 2015, 11:45:38 AM

Heh. Me neither.

Jonathan

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Nate · September 06, 2015, 01:08:37 PM

Don't forget to post finished pics. It's lookin good so far.

JDLones · September 06, 2015, 01:27:37 PM

It was up to 195 so I went to check it. I stuck the instant read probe in all along the side and it went in like buttah. Pulled, wrapped, and resting in the cooler.

Jonathan

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TheDude · September 06, 2015, 01:32:08 PM

Looks awesome! Nice work. What was the cook time?

JDLones · September 06, 2015, 02:09:42 PM

Quote from: TheDude on September 06, 2015, 01:32:08 PM
Looks awesome! Nice work. What was the cook time?

About 7.5 hours. I had some temp fluctuations on the grill. We had a breezy day and it made it run s little hot.

Jonathan

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JDLones · September 06, 2015, 02:11:23 PM

Done. I was quite happy with the final results. It was moist and smoky. And my wife pronounced it as tasty. I'll take that as a win this time around.

Jonathan

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JDLones · September 06, 2015, 02:15:20 PM

Quote from: TheDude on September 06, 2015, 01:32:08 PM
Looks awesome! Nice work. What was the cook time?

Thanks, by the way.

Jonathan

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crowderjd · September 06, 2015, 03:27:33 PM

Wow! Those look incredible! Well done! I have to suck it up and try my hand at a brisket one day. Great work!

WNC · September 06, 2015, 05:58:09 PM

Looks great! For a first (or second, or third, or fourth...) I'd say you nailed it!

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First Attempt at Brisket