r/brisket
▲ 381 r/brisket
My first ever smoked brisket
I literally didn’t even know what a pellet grill was 2 weeks ago. I went to a cook out and just fell in love. I got the grill, spent two weeks learning all I could, got temp sensors and all supplies and went for it. Pitboss Lexington 500.
It could be better, I was kind of sad. The center of the point and flat was 196 while the point was at 207 and I got concerned if it was too high. Really wish I didn’t get scared and let it ride.
It still tasted unbelievable. Anyone have any tips for next time? I smoked for 12 hours and wrapped in butchers paper and beef tallow at 155 when bark set. Let it come down to 170 after pulling off. I let it rest in preheated cooler for about 2.5 hours as well.
u/beginnerNaught — 12 days ago
▲ 290 r/brisket
First brisket
This is after 8h @250-260f. Why it’s not smooth like others I saw? Was it not trimmed properly?
u/ShortCardiol0gist — 12 days ago
▲ 118 r/brisket
13hr Brisket
8hrs overnight @ 200, wrapped at 160 internal. 250 for 5hrs, pulled at 202 internal. Final results
u/Exciting_Panda7867 — 11 days ago
▲ 181 r/brisket
First brisket, how’d I do?
I think the flat got a little dry but the point was literally falling apart perfect.
u/Lump-of-baryons — 12 days ago
▲ 68 r/brisket
Newby to Brisket
Yesterday I had a crack at a brisket for the first time on my offset smoker. I've been lurking in this subreddit and others trying to take in as much as I could before I gave it a go.
It definitely could have gone better but, im pretty happy with how it came out. I think I'll always struggle to manage the fire in an offset but, to me it was worth it in the end
u/upthewahs82 — 11 days ago
▲ 34 r/brisket
First ever brisket!
Finally worked my way up to a brisket. 9.5lbs seemed good. I’ve done a number of smokes before but wow this one was it. Super smoked for 10 hours and then up to 250F. 2 hours in the hot rod went out and had to finish in the oven. Let me know what I could improve on. I wish my bark was darker but dammit it was juicy, delicious, and tender as hell.
u/Brand-new-name — 11 days ago
▲ 28 r/brisket
Trimming a brisket
Got a brisket here ...not the best ive ever seen not alot of fat on it im questioning should I keep the mohawk on it because its large and cut quite deep into it
u/rheatyrell — 13 days ago
▲ 1 r/brisket
Temp probes on one or both ends of the cooking grate?
How important is it for you to have a temperature probe or thermometer at both ends of the cooking grate, or at least in front and back of the protein you are cooking? I usually put a probe at the stack, near the end of the protein and the one just ahead of the protein toward the firebox. I wonder if I am spending too much time worrying about variances between the two? Is there a range of temperature between both probes that would be a cause of concern - like +20 degrees or whatever? Thank you!
u/Vegedeth — 11 days ago
▲ 21 r/brisket
Brisket and Pork Belly brisket. Any tips?
Cooked almost the same. Added a little Honey to the pork belly when I wrapped it.
u/Tbone2235 — 12 days ago
▲ 3 r/brisket
Remove fat cap?
First time doing brisket, planning on seasoning overnight in the fridge and slow and low in the oven tomorrow in a BBQ style braising liquid
Does the fat cap stay on? This and other other tips appreciated!
u/ShuffleDown — 12 days ago