My first Whole Brisket

Smokin Don

New member
I've done several flats but never a whole brisket w/point. My dog & I returned from the airport Sat. after taking my wife & grandson there. She was taking our grandson to join his parents in Las Vegas, their new home. I stopped in to my local butcher & he had a nice 7+ lb brisket. I rubbed it good w/some home made rub & saran wrapped it & in the fridge until morning. I have always done my meat w/fat side up, the new school is fat side down so decided to try that. I got up Sun. morn a little after 4, took brisket out to sit at room temp while I got the smoker ready. Preheated to 300 deg then down to 180 & brisket on at 5 am. Back to bed awhile. Never peaked 5 1/2 hrs. later, when I inserted 2 temp probes. Brisket was 140 deg. IT so upped smoker to 225 deg. two hrs. later it was at 160 deg. I placed it in a foil roaster fat side down on a rack. I had added 1 qrt. beef stock, sliced up onion, & 1/2 can beer. Covered w/foil & back on the smoker. I upped it to 250 deg. 2 more hrs. & IT was at 195 deg. Total cook time 9 1/2 hrs. Pulled turned fat side up & placed in my 170 deg. oven for a 40 min. rest. Removed from the oven, took foil off for another 20 min. rest before slicing. Sliced & tasted, very moist & tender. I can say it's the best Whole brisket I ever done! ;) My supper would be a brisket sandwich wBBQ sauce, some boiled fingerling potatoes & carrots w/butter & parsley and asaparagus. Boiled potatoes & carrots for 15 min. added asparagus & 10 min. more. Brisket sandwich was great, clean bite through with very little pull. I can say after cleaning up my mess I sure miss my chief bottle washer!!!

Ready for the smoker

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At 160 deg

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In foil pan

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Ready to slice

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Sliced in half

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Sliced up

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My supper

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Smokin Don
 
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TentHunter

Moderator
You know, Don, I keep thinking about that incredible looking brisket sammie. Wapakoneta is not a far drive from me at all... so if you hear your doorbell ring unexpectedly.... :p
 
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