So I cooked my first brisket today and overall I think it went really well. Meat was tender and had a good smoke ring. There was a good smoke flavor but it was not overpowering.
A few things I learned:
- Don’t get a big brisket – the one I got was 17lbs. I was really worried about that size. I feel like I over cooked it a bit. The flat was a little dry and the bottom was tough.
- Have a sharp knife – I wish I had a good, really sharp knife. That would have allowed me to trim more fat off of the top of the brisket. And to add to point 1, the fat. Not sure if a lot of fat is a characteristics of bigger briskets but I felt there was a lot.
- The Stall – the stall got me around 174 degrees. I didn’t think I would ever see it go up.
- Schedule – since I am new, I should have documented the setup better. What I need, when I need it. I guess I just got caught up in the process.
- Fire – the fire was not as bad as I thought. I thought that I was able to keep a fairly consistent temp. I did have some thermometer weirdness. I bought a Tel-tru thermometer and got it installed right before my cook. I wanted to see the difference between the two. It was night and day. The Tel-tru was almost 50 degrees higher than the one that came with the smoker. It was consistent the entire cook.
- Slicing – this also goes back to a knife. A good knife would make slicing so much easier. Also, need to study the technique of how to slice a cooked brisket.