I heard somewhere that a man in his 30s will either become obsessed with fixing shit in his house or smoking meats. Smoking meats sounded like it aligned with my interests 
As luck would have it I found a reasonably sized brisket for a decent price. Gave it the ol' rub n' tug with spices and then got the grill ready. I have a nice Weber kettle grill and decided to use mesquite wood chips which I soaked and spread over the hot coals. Slapped my meat on the grill and spent the next 5 hours or so letting it do its thing at 250 degrees, wrapping it the last hour.
I think it turned out really good for my first go. Brisket was mayyyyybe a touch dry, but not too bad and really tasty. With winter coming around I think I found myself a good reason to stay outside and drink on those nice warmer days.
](/images/1665672046694398.webp)
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Correct Snappy. Red meat is healthy for every red-blooded man.
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looks delicious, king
I myself fix shit around my house
I sanded the paint off my old back stairs, replaned them (they were old and a little warped here and there), and then put on some really nice marine-grade varnish, looks tight
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Having a house you got just right with everything working your way and all organized is
This is what a lot of millennials are missing with home ownership. Caring about the shit you own.
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Bless you and your home.
I bought last year during peak craziness but got a decent price on a place that needs updating. I'm always shocked at how many idiot millennials demand a brand new, soulless house. New builds have shitty layouts and tiny rooms. One day I'll grow my second ball and actually use the cowtools I bought, thinking I was gonna Bob Villa this place right after moving in.
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The reason I did a new build was because it was truly custom and I could do anything I wanted. We started with a base plan, and I added a bonus room and about 500 square feet to the layout. The original rooms were small but I added space to my master and office.
The only thing is that once you move in you realize you shoulda done this or that and you figure out things you woulda done differently. I don't plan to move anytime soon but mayyybe I'll do it again who knows.
Krayon sexually assaulted his sister.
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Served with homemade bread, (there best darn) roast potatoes and a lil coleslaw. Yes I'm white and not from the south, how could you tell?
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Looks awesome! Try experimenting with the wood type sometime, it can be really neat to see how it affects the smoke flavor. Oak, cherry, and pecan are much better for longer smokes. Cherry and pecan are good for more delicate cuts, and oak is really nice for stuff like brisket.
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Thanks for the wood suggestions, gonna go stock up before all the seasonal BBQ stuff is gone. Definitely will go oak for the next Bridget. Looking forward to doing this in the winter tbh.
Breadposting incoming for sure, if only to get more breadMarseys.
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Do not smoke Bridget! I know she's an annoying karen, but that's murder!
I second the recommendation for post oak. It's the best for brisket, imo.
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Nice, glad to see breadposting is alive and well.
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That looks darn delicious.
Krayon sexually assaulted his sister.
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Frick you for making me look at this at work. I'd kill for a plate and all I have is the sandwich I made in a hurry
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Looks deadly mate. I'm jealous of this whole smoking hobby you US guys have.
I break out the BBQ quite often but need to get me a smoker.
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I didn't even use a smoker tbh. I used a charcoal grill which may not produce exactly the same results, but gets pretty close if I were to guess. If you don't have a charcoal grill already might be worth just getting a dedicated smoker
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Looks like you need to trim a little more fat off it in the future, it should be like 15% fat to meat ratio when you slice it. Also that's a tiny brisket you should be ashamed, but it still looks good even for it being a
I'm surprised you said it was dry, 5 hour smoke time is pretty low for brisket - are you sure you regulated the temp well?
edit: looking at the slices you posted below the fat wasn't as much as it seemed but I'd still trim it just a tiny bit more. Still a great result for first time smoking
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Held temp around 250, maybe crept up a bit more. I think 5 hour cook time worked given this clearly came off a midget cow. I was only cooking for 2, so didn't want to overdo it, or spend too much money and frick it up.
Noted for the next time, and there will definitely be a next time of only to bask in the smell...holy shit it smelled incredible.
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Looks bomb.
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Your brisket is dry because it’s just the flat (the lean portion of the brisket). There’s also no bark. Next time get a whole brisket, trim off only the fat that feels hard to the touch in that little crevice where the point meets the flat. Do not trim any fat from the flat. Season generously with salt and pepper all over. Use the snake method on your grill, placing about 4 or 5 wood chunks (NOT CHIPS) along the coal snake. Put a foil pan with about 5 cups of water in the center of the snake. Smoke until it reaches 170 degrees in the thickest part of the point, then take it off, wrap it tightly (important) in foil and put it back on until it reaches 207 degrees. Take it off, leave it wrapped, and stick it in a cooler for a minimum of 3 hours. I’ve won competitions with this exact recipe on a Weber grill. I like pecan wood. Enjoy.
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I read that if you take the brisket past 200 degrees in the grill it'll get tough. Method I used said to take off at 190 and let rest at least an hour. You're saying I should push it a bit past 200 but rest for 3+, which I'm guessing mitigates any dryness because the juices have had time to fully settle throughout the meat?
Thank you Dr. BBQ, I think I'll do this.
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Yeah, I’ve made probably hundreds of pounds of brisket on a grill just like yours and 207 is the spot, I promise. The resting key. Make sure the foil wrap is as tight as possible otherwise you’ll get steam pockets that’ll kill your bark. Have fun!
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Extremely. Wrap in tinfoil next time.
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Keep it up, youngblood
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Looks delicious!
And honestly "a touch too dry" etc is something you'll learn. First tries often are not perfect, and if the only critique is "a touch too dry" it's a great try. I had to throw away some cooking experiments, because I couldn't stomach them. But you live & learn and yeah life is good
Now I'm sad that I didn't take pictures of my pork roast yesterday
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lmao this is great because ever since I bought my place I've been obsessed with various house projects. Still haven't smoked meats and no frickin way I'm going outside in the winter lol
Your pic looks delicious!
Krayon sexually assaulted his sister.
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Sliced pic?
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