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Seeing the pics of the Mountains brought back memorys. Then i seen you said Inyo county. I lived in Ridgecrest Ca for years, right by China Lake weapons base. Worked for SCE while I lived there
Turned out better than I had expected. The very end of the flat was a touch dry but barely. If I were to do it again (and I will), I'd probably separate the point and flat at 170, and foil the flat.
The smoke ring was very thin. Not sure why. The tri-tips that I've done had 1/4" smoke rings. Maybe it was the humidity--I kept the water pan full for the brisket, but smoked the tips dry.
Either way, it was great and I am vacuum sealing the leftovers. Appreciate this forum so much. Good people. Thanks!
Glad everything worked out.. looks awesome.. next time start with fat cap up and leave it that way. I also wouldn't put it in a pan of water. put the pan UNDER the grate that way smokes gets all sides...
Looks like it went well. As far as the smoke ring...what temp was the brisker when you put in the smoker? It's not recommended, but if meat is cool when it goes in, it seems the smoke ring is more pronounced in the end.
Turnip, what an outstanding job on your first brisket! Beautiful color, all the right steps, and patience to boot. You're gonna be tough to beat if this is your first brisket.
I have friends that have cooked for years that have not done such good work. CONGRATS!