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First brisket just went on. #7810097 04/18/20 04:39 AM
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First time to cook a brisket. I’ve done a bunch of pulled pork and ribs on the kamado joe but this is the first time to ever smoke a brisket. I picked up the new iKamand today to help keep steady temp and so I can have a meat thermometer. Nice and easy to check it on my phone. Just got the grill started and the brisket is trimmed and seasoned.

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Did just a basic salt and pepper rub. Will be going on the smoker at 250 degrees and I plan to wrap it in butcher paper when it hits 150.

Re: First brisket just went on. [Re: wburke2010] #7810123 04/18/20 05:20 AM
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Brisket is on and temp is stabilized. Now the waiting game.

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Re: First brisket just went on. [Re: wburke2010] #7810132 04/18/20 05:51 AM
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Let it ride through the stall, don’t wrap, if you wrap it you might as well finish it in the oven.


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Re: First brisket just went on. [Re: BigPig] #7810409 04/18/20 04:19 PM
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Originally Posted by BigPig
Let it ride through the stall, don’t wrap, if you wrap it you might as well finish it in the oven.


Or wrap it. It’s your brisket. Everyone likes them a little different.

Re: First brisket just went on. [Re: wburke2010] #7810416 04/18/20 04:28 PM
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I'd wait till 170 to wrap it.


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Re: First brisket just went on. [Re: Thisisbeer] #7810427 04/18/20 04:39 PM
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Originally Posted by Thisisbeer
Originally Posted by BigPig
Let it ride through the stall, don’t wrap, if you wrap it you might as well finish it in the oven.


Or wrap it. It’s your brisket. Everyone likes them a little different.

Can’t argue, I prefer not to as it softens the bark a lot.


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Re: First brisket just went on. [Re: wburke2010] #7810428 04/18/20 04:39 PM
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Re: First brisket just went on. [Re: wburke2010] #7810430 04/18/20 04:40 PM
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The pic was a few hrs ago. Sitting good right now at 180.

Re: First brisket just went on. [Re: rickym] #7810484 04/18/20 05:28 PM
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Originally Posted by rickym
Originally Posted by Thisisbeer
Originally Posted by BigPig
Let it ride through the stall, don’t wrap, if you wrap it you might as well finish it in the oven.


Or wrap it. It’s your brisket. Everyone likes them a little different.

Can’t argue, I prefer not to as it softens the bark a lot.


I go the butcher paper route. It doesn't soften it up like foil does. I also let the brisket rest in an ice chest for, usually, a few hours. That tends to soften the bark up too. When I pull it out of the ice chest it comes out the same rather I do or don't wrap. Once I realized that I just started wrapping all of them. I don't wrap at a certain temp. I just wrap when the crust looks really good and firm.

OP It looks like the meat is drying out on yours. Can't quite tell from the picture. But you may want to wrap that thing.

Re: First brisket just went on. [Re: wburke2010] #7810505 04/18/20 05:59 PM
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Picture is weird. I just pulled and wrapped and in the cooler resting.

Re: First brisket just went on. [Re: wburke2010] #7810677 04/18/20 09:26 PM
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Starting the grill back up to get the sides ready.

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Re: First brisket just went on. [Re: wburke2010] #7810710 04/18/20 10:10 PM
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Re: First brisket just went on. [Re: wburke2010] #7810753 04/18/20 10:38 PM
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Looking good Walter picture when it’s all done.


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Re: First brisket just went on. [Re: wburke2010] #7810856 04/18/20 11:44 PM
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Well. The sides were amazing the potatoes were awesome. Brisket came out good. Not great but good. Seasoning and bark wet perfect but could be a little more moist.

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Re: First brisket just went on. [Re: wburke2010] #7810858 04/18/20 11:45 PM
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Re: First brisket just went on. [Re: wburke2010] #7810866 04/18/20 11:52 PM
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Re: First brisket just went on. [Re: wburke2010] #7811072 04/19/20 03:13 AM
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Couple of tips. You don’t have to use them. Im not trying to step on any toes.

Don’t be afraid to wrap it. If you don’t get a good thick flat it will always dry out before the point does. No matter how good a cook you are. That’s where wrapping can be useful.

Don’t focus on temperatures, focus on physical characteristics. Don’t wrap at 160, wrap when the bark looks ready. Don’t pull at 205, pull when the meat is probe tender.

Most importantly learn what works for your set up. If you want to cook at 225, but your smoker seems to love running at 275, then learn to cook your brisket at 275 instead of fighting what the smoker is giving you.

The thing that makes brisket more difficult than pork butt is that it’s two separate muscles that cook differently and need cooked differently. The trick is to learn how to smoke it so they are both done at the same time. It’s like cooking a 2” thick filet with a 1/2” thick New York strip the same way and make them both come out perfect. Not an easy task.

Congratulations on making a “good” brisket on your first go around. That’s a lot better than some of us have done on our first try!

Last edited by Thisisbeer; 04/19/20 03:13 AM.
Re: First brisket just went on. [Re: wburke2010] #7811076 04/19/20 03:22 AM
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How did you do those potatoes? That looks good!

Re: First brisket just went on. [Re: Thisisbeer] #7811102 04/19/20 03:55 AM
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Originally Posted by Thisisbeer
Couple of tips. You don’t have to use them. Im not trying to step on any toes.

Don’t be afraid to wrap it. If you don’t get a good thick flat it will always dry out before the point does. No matter how good a cook you are. That’s where wrapping can be useful.

Don’t focus on temperatures, focus on physical characteristics. Don’t wrap at 160, wrap when the bark looks ready. Don’t pull at 205, pull when the meat is probe tender.

Most importantly learn what works for your set up. If you want to cook at 225, but your smoker seems to love running at 275, then learn to cook your brisket at 275 instead of fighting what the smoker is giving you.

The thing that makes brisket more difficult than pork butt is that it’s two separate muscles that cook differently and need cooked differently. The trick is to learn how to smoke it so they are both done at the same time. It’s like cooking a 2” thick filet with a 1/2” thick New York strip the same way and make them both come out perfect. Not an easy task.

Congratulations on making a “good” brisket on your first go around. That’s a lot better than some of us have done on our first try!


Thank you. It really was good. Only complaint is it was a touch dry. But I think I may have let it rest in the cooler too long. Not dry enough though to be bad though.

Re: First brisket just went on. [Re: krmitchell] #7811103 04/19/20 03:56 AM
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Originally Posted by krmitchell
How did you do those potatoes? That looks good!


Stole the idea from a guy on kamadoguru

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I put a lot of fresh minced garlic on them though.

Re: First brisket just went on. [Re: wburke2010] #7811126 04/19/20 04:30 AM
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Those potatoes look great. Brisket looked good too. I have cooked worse that weren’t my first lol one was last deer season on a new to us smoker and starting with a partially frozen brisket and no temperatures on the pit or a probe.

I love brisket but given the chance I’ll take my cut off the point 100% of the time, the flat is fine too and I’ll eat damn near anything but I prefer the fat end.


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Re: First brisket just went on. [Re: wburke2010] #7811305 04/19/20 01:33 PM
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I’m making those potatoes today. Thanks for the recipe!

Re: First brisket just went on. [Re: Thisisbeer] #7811511 04/19/20 04:43 PM
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Originally Posted by Thisisbeer
I’m making those potatoes today. Thanks for the recipe!


Glad to share, it’s not mine but it is dang good. Even better cooked on the charcoal grill.

Re: First brisket just went on. [Re: wburke2010] #7811537 04/19/20 05:12 PM
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Originally Posted by wburke2010
Originally Posted by Thisisbeer
I’m making those potatoes today. Thanks for the recipe!


Glad to share, it’s not mine but it is dang good. Even better cooked on the charcoal grill.



Those potatoes looked like the ones my momma made.


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