Now for my true test: My First Brisket, with qview

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brian johnson

Newbie
Original poster
Jun 2, 2011
6
10
Last night I trimmed a 13# brisket and applied a generous amount of mustard and rub. I let it sit overnight, and at 8:30AM it went on the smoker. I am cooking in a 18.5 WSM, so I had to wrap the ends and tuck under the handles. So heres my pictures so far.

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So, at 11:30 I basted with my sprayer, flipped and removed foil from ends. My smoker has been running kinda hot all morning around 260, so I am keeping a close eye on her.
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Internal at 173, I decided to go ahead and wrap in foil to finish this off a little faster. The Smoker has been staying steady at 230 for the last 2hrs or so.

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Almost there indeed. Im thinking of pulling it at 185, its at 183 now. I honestly can't believe its almost done already. Its only been 10hrs on a 13 pound brisket. Im getting hungry so thinking pull at 185 and rest for 1hr.
 
wow that went fast, i did a 10lber friday night and it went 18 1/2 hrs  but i didnt run it as hot as you did  i tried to keep it around 225  but  it tended to like the 210 mark  looks great  !!
 
It was really good. I trimmed the fat a little too much and it was a little dry. I should have let it rest longer. Next time I will cook it a lower, and make sure I have something else to eat for dinner so I won't be tempted to tear into it. So far my favorite thing to smoke is brisket and boston butt. When I cooked a 6lb butt it took me 10hrs to cook.
 
Brisket is very hard to cook & have it come out tender & juicy. You did a good job, it will get easier with experience.
 
I'm with Al.

These can be tricky and I do like to leave a little more fat on them. 

10 degrees on a long smoke is not an issue.  It is the nature of the meat and how it is handled that will determine how a long smoke comes out, in my experience.

Good luck and good smoking.
 
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