aamike68
Member
- Messages
- 8
- Grill(s) owned
- Stampede
Hey folks! Bought a 12lb brisket USDA prime from costco the other day and decided to smoke one for memorial day. My in-laws were having a get together so the pressure was on! Not gonna lie I was really stressed out during this cook, I didnt sleep much and felt like I was staring at my phone app nonstop haha. This being my first brisket I felt like a total newb while trimming this thing. I looked up and researched so much but actually doing it yourself was difficult because I didnt want to cut too deep. (now after the fact and seeing the cook and cutting into it I know exactly what I need to improve on for my next brisket!)Used MEat Church the gospel, and holy gospel, applied quite a bit to both sides. Put the stampede fat side up on 180degrees xtreme smoke for a total of 10 hours, stalled for 3 hours at 145) then wrapped in butcher paper at 157F and bumped temp to 225 for 3 hours, then 250 for 2 hours, and 275 for 1 hour. probed at 200F and was like butter. I had to speed it up at the end because it was pushing dinner time. Pulled right off of the grill and into the cooler still wrapped for 2 hours. Was still steaming and hot to handle and perfect to serve up. I was so nervous because there was a crowd watching me as I cut into it, but once I cut into the point and those juices were spilling out I heard an audible gasp from a few folks haha!
Nothing but overwhelming compliments from all my family and friends, There was barely any left over and I was getting all kinds of questions about how I cooked it and what smoker I used, felt really good!
For my first brisket this turned out way better than I thought but I still have some improvements for next time. The tip of the flat was a little dry and tough but thats the lean so?? Also I got a pretty decent smoke ring but the smoke flavor in my opinion wasnt that strong. Bark was pretty good but heres a question for you pros. My butcher paper was leaking A LOT. I meaning I double wrapped it and my grease bucket was having a drop every second towards the end of the cook. Once I moved it to the cooler I added a third layer and once I moved it from the table to the cooler my hands were soaked. I didnt think butcher paper bled through like that? I thought it sealed up the juices too? Sorry for the wall of text, happy memorial day folks!
Nothing but overwhelming compliments from all my family and friends, There was barely any left over and I was getting all kinds of questions about how I cooked it and what smoker I used, felt really good!
For my first brisket this turned out way better than I thought but I still have some improvements for next time. The tip of the flat was a little dry and tough but thats the lean so?? Also I got a pretty decent smoke ring but the smoke flavor in my opinion wasnt that strong. Bark was pretty good but heres a question for you pros. My butcher paper was leaking A LOT. I meaning I double wrapped it and my grease bucket was having a drop every second towards the end of the cook. Once I moved it to the cooler I added a third layer and once I moved it from the table to the cooler my hands were soaked. I didnt think butcher paper bled through like that? I thought it sealed up the juices too? Sorry for the wall of text, happy memorial day folks!