First brisket on pellet smoker

[catavalon21]

After warming up with jerky, butts, and chickens, I dove in on an overnight brisket. Thirteen pounds before trimming, the Bull got its first overnight test of temp management. Using a simple 50/50 mix of kosher salt and coarse grind pepper, the result was better than I hoped for. Lots of tips gleaned from the forum. Pulling only when it probes like soft butter was key!

 

[Brokenhandle]

Great job on your first brisket! Sure looks good

Ryan

 

[catavalon21]

Thank you. Very tasty, and the point was particularly moist. Will have to work on the flat end - not dry, but could be better. Didn't wrap until reached temp, probably has a lot to do with it, most folks seem to recommend that.

 

[Blues1]

Nice cook!

 

[catavalon21]

Nice cook!

Thank you. Still getting the hang of the cooker, but really not much of a variable for low and slow, temps are so consistent.

 

[smokin peachey]

Good job on your first brisket. Looks very tasty!

 

[catavalon21]

Thank you. Even though she's a Pork girl, the missus loved it!