First time brisket

Dammit.  I want some brisket.

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As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Brockback Mountain -

I have never had brisket that was as good as BBQ beef short rib.


I have only had brisket 3-4 times in my life where I would call it "good".

And I have eaten bbq in texas.

Beef plate ribs are amazing as well. Brisket is harder to perfect. Done properly, they are both amazing. Very similar actually.

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5 hours in so far

Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 

slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 

Nothing better than getting your burnt ends on

1 Like
slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 


Seriously, homemade q sauce is really easy.  Ketchup, vinegar and sugar is pretty much it.  You can add butter spices, drippings, etc but it's really just tomatoes vinegar and sugar.  Search up aaron franklin's recipes I like his espresso bbq one.  Takes about 5 minutes to make.  For the espresso I usually just french press some really fine ground beans but strong coffee would work too.  I've also skipped that ingredient and it was still good.



Espresso Barbecue Sauce, by Aaron Franklin


Makes about 2 cups


1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring


Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.


EFM -
slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 


Seriously, homemade q sauce is really easy.  Ketchup, vinegar and sugar is pretty much it.  You can add butter spices, drippings, etc but it's really just tomatoes vinegar and sugar.  Search up aaron franklin's recipes I like his espresso bbq one.  Takes about 5 minutes to make.  For the espresso I usually just french press some really fine ground beans but strong coffee would work too.  I've also skipped that ingredient and it was still good.



Espresso Barbecue Sauce, by Aaron Franklin


Makes about 2 cups


1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring


Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.


Pretty sure I have all those ingredients too! 

Black Dougie -
slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 

Nothing better than getting your burnt ends on

Tip of the point, cubed, and thrown back on the smoker for about 25 minutes right? 

EFM -
slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 


Seriously, homemade q sauce is really easy.  Ketchup, vinegar and sugar is pretty much it.  You can add butter spices, drippings, etc but it's really just tomatoes vinegar and sugar.  Search up aaron franklin's recipes I like his espresso bbq one.  Takes about 5 minutes to make.  For the espresso I usually just french press some really fine ground beans but strong coffee would work too.  I've also skipped that ingredient and it was still good.



Espresso Barbecue Sauce, by Aaron Franklin


Makes about 2 cups


1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring


Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.




Here's a BBQ sauce recipe I've dialled in over the years. It is fuckin perfection, never have come across a better recipe:


 


1 Like

Fat side down, hes going against the grain COTTON

NiteProwleR -

Fat side down, hes going against the grain COTTON

Lol the internet is overwhelming sometimes 

1 Like
Nytron -
EFM -
slumdog -
Nytron -

As far as smoking meats, nothing is better than brisket. You gonna make a homemade BBQ sauce to go with it?

Honestly, probably not. This is my first brisket and I didn’t want to overthink anything. I have some decent sauces I can heat up and apply. 


Seriously, homemade q sauce is really easy.  Ketchup, vinegar and sugar is pretty much it.  You can add butter spices, drippings, etc but it's really just tomatoes vinegar and sugar.  Search up aaron franklin's recipes I like his espresso bbq one.  Takes about 5 minutes to make.  For the espresso I usually just french press some really fine ground beans but strong coffee would work too.  I've also skipped that ingredient and it was still good.



Espresso Barbecue Sauce, by Aaron Franklin


Makes about 2 cups


1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring


Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.




Here's a BBQ sauce recipe I've dialled in over the years. It is fuckin perfection, never have come across a better recipe:


 


Cooking a brisket this week.  Will give this a shot, thanks.


 


OP, how'd your brisket go?

Are we gonna see this bitch or not


here's a 2 and a half lb prime sirloin in the meantime


I trim my brisket down to about 1/4-1/8 inch fat across the brisket. Trimming to thickness is difficult because the meat isn't really flat, but the end result is less fat on the finished brisket and a really easy fat layer to peel off and make meat candy with.

I also separate my point/fatty and flat. 

NiteProwleR -

Are we gonna see this bitch or not

Lmao it’s still on the smoker! Underestimated the shit out of this cook. It’s current temp is 198 in the middle. The point is tender like butter but the flat is still reading about 188 and not tender. Got damn help me lol

slumdog -
NiteProwleR -

Are we gonna see this bitch or not

Lmao it’s still on the smoker! Underestimated the shit out of this cook. It’s current temp is 198 in the middle. The point is tender like butter but the flat is still reading about 188 and not tender. Got damn help me lol

How much did it weigh?  Also, I focus on the quality/temp of my favorite part.  Getting every part of the brisket perfect will not come on your first try.  Patience grasshopper.

slumdog -
NiteProwleR -

Are we gonna see this bitch or not

Lmao it’s still on the smoker! Underestimated the shit out of this cook. It’s current temp is 198 in the middle. The point is tender like butter but the flat is still reading about 188 and not tender. Got damn help me lol

I told you not to look. Every peek is like half an hr of cook time