First brisket...FINALLY

[grogorat]

Welp, after smoking numerous pork/beef ribs and pork butts I finally took the plunge and tried my first brisket.  Picked up a 10lb. packer, did a simple Dalmatian rub and smoked it for 17 hours at 225 until it hit 190. Wrapped and rested for an hour. Used sugar maple and cherry for the wood.

Results: the flat was a bit dry but still tender but the point was heaven. Melt in your mouth.

 

[va_rider]

Looks great! I've always had good success with full packers. I've got a couple of smaller flats that I haven't had a lot of luck with, but I cooked a pork butt this weekend that may change the way I do the smaller flats. For the pork butt, I smoked until it hit the stall. I woke up in the morning and it was at about 182 degrees. A couple hours later, it was at 172. So, I pulled it, double wrapped it in foil and tossed it in the oven at 195 degrees. Let it sit in the oven for about 3 hours. It was by far the juiciest butt I've ever done. I'm going to try this method with the smaller flats, and see if I get better results.

The last smaller flat I did, I lost about 20-25 degrees in the stall, and I think all of the juices just cooked out when it was busting through the stall.

 

[DivotMaker]

Nice, Gary!  Try some oak, hickory or mesquite on a brisket sometime.  Maple and cherry are pretty mild for beef, but I bet it still tasted great!  I just find beef can handle the "bolder" woods very well.

 

[Perkolater]

Looks great Gary...I can almost taste that point from Lufkin 

 

[grogorat]

Nice, Gary!  Try some oak, hickory or mesquite on a brisket sometime.  Maple and cherry are pretty mild for beef, but I bet it still tasted great!  I just find beef can handle the "bolder" woods very well.

I was going to use hickory but I wanted a milder flavor to give it more versatility in recipes.

 

[gregbooras]

Gary,

Pecan and Oak go great with Brisket!

Greg

 

[EFGM]

Awesome looking Brisket! Good job

 

[BedouinBob]

Looks like tasty eats Gary! I love the dalmatian rub on brisket.

 

[DivotMaker]

I was going to use hickory but I wanted a milder flavor to give it more versatility in recipes.

Whatever works for you, Gary!  Just making a suggestion...