Simple brisket advice please

hdbrs

Smoke Blower

Original poster

Thread starter

Oct 12, 2015

94

15

• Jul 31, 2016

• #21

20160731_122200.jpg

• hdbrs
• Jul 31, 2016

Just took it off the smoker, thermapen slid in very easily. Wrapped it in foil for an hr or so then gonna slice. I don't know if it's gonna be a magnificent success but it will be better than my utter failures previously when cooking brisket!

 

Last edited: Jul 31, 2016

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Jul 31, 2016

• #22

It sure looks good.

 

hdbrs

Smoke Blower

Original poster

Thread starter

Oct 12, 2015

94

15

• Jul 31, 2016

• #23

It won't stay good till 530ish in a cooler with foil and a towel will it. I would like to wait for the gf to get home. Or will it be OK reheated when she is ready to eat?

 

Last edited: Jul 31, 2016

dukeburger

Master of the Pit

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Oct 4, 2009

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Sylvan Lake, Alberta

• Jul 31, 2016

• #24

 

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Jul 31, 2016

• #25

It will stay hot for hrs if wrapped up in a few towles in in a cooler.

 

dukeburger

Master of the Pit

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Oct 4, 2009

1,919

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Sylvan Lake, Alberta

• Jul 31, 2016

• #26

How was it?!

 

hdbrs

Smoke Blower

Original poster

Thread starter

Oct 12, 2015

94

15

• Aug 1, 2016

• #27

It was OK. The thicker part was better than the skinnier end. I could have probably trimmed some fat as it was pretty fatty yet. I've definitely improved from my last few attempts but I still got a ways to go before I can say I can smoke a good brisket. At least this one is eatable lol. Shredded most of it up, added some sauce.