I'll be the first to admit that smoking brisket scares the crap out of me. It's not something I am comfortable doing. Partly because it has never really been my favorite item to BBQ, but also because it seems to be pretty easy to mess it up, and the cost makes it one of those cuts that you really don't want to screw up.
Adding to that, it never helps when you have "environmental" factors working against you. Last year, it was something like -20 out when I was smoking my first brisket for my in-laws Christmas celebration. Then, this year I was battling a stomach bug during my cook. Many thanks to @mrsbozz for many of the photos in this post since she was the one that had to take the brisket(s) off the grill and transport them to her parents house for dinner.
For the past couple of years one of my brother's in law has been buying a part of a cow from who knows where, but it usually gives him a couple of briskets that he keeps in his freezer. Like I said, I am not super familiar with the cut, but I think what they do is take the full brisket and separate the flat and the tip form each other and package them separately.
I can't really be sure, but this ends up giving me two three to four pound pieces of meat to work with. I've seen people smoke briskets that are close to 20 pounds for the whole brisket, so clearly there is something happening that these are so small, but who knows.
Although I wasn't personally impressed with my efforts last year, my family still loved the brisket which is why they requested I do another one this year. The good news is, I learned a lot from doing my first one last year and I had a lot of new things I wanted to try to improve my technique this year.
First of all, I trimmed off a lot more of the exposed fat on the brisket. Second, I used a different rub for the pieces of meat that I think was better suited to the cut.
Finally, I skipped using mesquite wood which I think is traditionally used for brisket and instead I relied solely on hickory. I was talking to my buddy ahead of time about doing the brisket and even he mentioned something about never having done a brisket before because they are kind of intimidating. It's funny because the YouTube videos make it look so easy, but there are just so many variables to consider. Plus, if you aren't using one of those set it and forget it pellet smokers that auto adjust the temp for you, fire control is a bit of an art.
I thought I had some images of the brisket before I put it on the grill, but then I remembered as soon as I ignited the coals I started dry heaving, so I was more focused on not throwing up versus getting photos. I used my slow-n-sear accessory with my Weber Kettle grill and it held a solid 250 degree F temp through the six hour cook.
As I said, my wife took some good photos since she was the one pulling the brisket off the grill.
When the brisket hit the stall around 165 degrees, I was not feeling too great, so instead of trying to wrap it or put it in foil boat, I just let it ride. @mrsbozz wrapped it when she pulled it from the grill after the internal temperature hit 205 degrees. Another thing I learned last year was to splurge on the heavy duty foil from Costco, it seems to have made a huge difference!
With the pieces of brisket securely ensconced in foil, she then wrapped them in a couple junk towels we had and put them in a cooler to hold the temp until it was time to cut them later in the day (about three to four hours).
I'm really kind of annoyed I missed these last few steps, because it really looks like it turned out great. My family raved about it once again, and I am told my great niece "ate the crap out of it". From the photo, it appears there was a really nice smoke ring as well as a solid bark, and that it stayed juicy without being fatty or drying out. I'm not sure my brother in law cut it against the grain like you are supposed to, but there is nothing I can do about that.
I have a bit left over that my wife brought home, but I haven't tried it out yet and left over it isn't going to be a very good indication of how it really turned out.
Based on the feedback though, I have a feeling I am going to be asked to have another go at it next year. You better believe I will be doing my best to take photos and documenting how that went.
Fingers crossed I don't get sick again!
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I'm not sure if brisket is a thing in the UK, but I don't think I had it when I ate meat. We hear it mentioned in US TV shows. When we were over there we saw a show about competitive BBQ. I can see people take it seriously.
It's definitely a big deal over here. Especially down in Texas.
You are becoming an expert! And while you were sick! Well done.
Thank you!
Man doing a six hour smoke while fighting a stomach bug sounds like absolute hell, props to your wife for stepping in and handling the finish cause I would have just given up and ordered something to eat at that point. Dropping that much money on a piece of meat and all those hours of babysitting temps the pressure to not screw it probably not for me tbh, Im not the guy who likes cooking because I always get desperate just watching food, for me it takes tooo long, after all it does look very tasty from the last picture, thx for sharing
I think once you get more confident it isn't as big of a deal. I am pretty sure I can do one without ruining it and wasting the money at this point. This one would have actually been kind of fun to do if I hadn't been running back and forth to the bathroom! It's certainly a labor of love though!
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It looks like you did an amazing job on it and it was yummy stuff. My mouth is actually watering thinking about it. I have one of those set it and forget it pellet smokers so doing cuts of brisket hasn't been much of a problem for me. They have always turned out pretty good. I doubt I could come up with the same result on another type of grill though.
Hope you are feeling better.
Thank you! Finally starting to feel a bit better. My head is still a bit wonky though. I think it is post viral fatigue, but who knows!
Hopefully that is all it is. Here is to continued healing.
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Despite the stomach bug and the rough conditions, that brisket looks incredible
Thank you!
I never tried brisket 😀
Preparation sounds complicated...
It just depends on how you do it. I think people that have those pellet grills where they are basically just baking it probably have a lot easier time.
It came out looking really nice, and apparently it was a big hit with your grand niece! Brisket is tough to get right, I have pellet smoker that does auto adjust temps which is really nice. I just really don't use it much these days. I've been eating a lot more fish and a lot less red meat this past couple of years, which is healthier but I do miss smoking up some brisket or good pork ribs.
I hope you're feeling a lot better and getting back to the point you can eat again. It's miserable feeling nauseated and vomiting, especially on the holidays. You miss out on all of the great food! But New Years is coming and hopefully you'll be up to eating something good by then!
I actually found a bottle of Eagle Rare at a supermarket near here for under $50. Talk about a steal! I broke that open for Christmas and boy it was good. I'll have to have some more for New Years!
That is a steal! I'd buy a bottle too if I could find it that cheap! Very awesome! I don't eat a ton of red meat like I used to. I wish I ate more fish, but my wife can't handle the smell, so I only usually get it when I am out and then it is fried, so the health benefits are negligible!
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