I have been smoking for a couple years now, so decided it was time to try a brisket. I did make a couple rookie mistakes, trimmed way too much fat cap off and over cooked it a bit, but everyone that ate said it tasted great.
Started with a 14 pound, prime packer from Costco.
6 hours of smoke, used pecan for the smoke. Wrapped in pink butcher paper to finish.
It was done in 10 hours, I thought it would be closer to 12 hours. Ready to slice after holding it in the ice chest for almost 5 hours.
Ready to serve. Sliced flat, point and chopped some of it as well. I think the flavor of this was spot on, but overall a little on the dry side. I think this was due to not enough fat cap left on. I pulled it at 201*F.
