Been a lurker on this forum and about a year.
I've done several butts, chickens and a couple of tenderloins but this was my first brisket.
I picked up a 10 pounder at Sam's. I injeted a little Creole Garlic and rubbed with some Tony Chachere's, fresh ground pepper and a little of my own rub.
Smoking done with my Weber Performer and a Smokenator. Several large chunks of hickory.
I usually don't smoke overnight but had plans for Saturday afternoon so I had to try something different.
On the smoker at about 11pm Friday night
(Smokenator held 220 from about 1am until 7:30am) Love my Maverick thermo.. Beep Beep Beep, time to get up and stoke coals.
Reached 165 at about 9:30am
Foiled with a little apple juice and took out when it hit 195 at 1:30pm.
Toweled and in cooler .... had an early dinner at 4pm...
Snapped a shot during the prep on the board and after is was sliced. Forgot to get a shot before foiling.
What I will do different next time:
- Flip bristket about 1/2 way through to get more bark on the non fat cap side.
- Rub/Inject and let sit overnight...(As I usually do with my butts)
- Possibly try a brisket with all fat trimmed to get nice (and tasty) bark all around.
Enjoying the leftovers today with a cold beer and football.....Life is good