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- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
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- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
IMG_20130106_185659.jpg
- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
IMG_20130106_064309.jpg
- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
IMG_20130106_062955.jpg
- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
IMG_20130106_062941.jpg
- jhilla68
- Media item
- Jan 7, 2013
- Comments: 0
- Album: Brisket - 2nd attempt - SUCCESS (& q-view)!
First timer - brisket

Thanks for the suggestion. Next time, I'm hoping to inject w/beef broth and use a roasting pan, foiling at the 160* mark. I'll sacrifice some bark for better/juicier meat.
- jhilla68
- Post #19
- Nov 18, 2012
- Forum: Beef
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- jhilla68
- Media item
- Nov 18, 2012
- Comments: 0
- Album: First timer - brisket
First timer - brisket

Alright - overall, I have to say I'm quite disappointed. Not sure where I went wrong, but I obviously have some more reading to do. I'm open to any suggestions, tips, tricks, etc. I had good flavor, but the meat was dry, and to me, seemed over-cooked. Here are a couple of pics of the finished...
- jhilla68
- Post #15
- Nov 18, 2012
- Forum: Beef
rps20121118_190855.jpg
- jhilla68
- Media item
- Nov 18, 2012
- Comments: 0
- Album: First timer - brisket
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- jhilla68
- Media item
- Nov 18, 2012
- Comments: 0
- Album: First timer - brisket
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- jhilla68
- Media item
- Nov 18, 2012
- Comments: 0
- Album: First timer - brisket
First timer - brisket

Thanks for the feedback! Just did the toothpick test and it's a little tough still, IMO. It's holding at 199* IT, so I'm going to give it another 30 minutes or so, the wrap in foil, towels, and throw it in the cooler for an hour.
- jhilla68
- Post #13
- Nov 18, 2012
- Forum: Beef
First timer - brisket

Alright, folks.....I'm at 187* IT right now and wondering when to pull to wrap/rest. I'm shooting for 195*. Good target or should I go higher or lower? Had a nice stall around 160, but it's been on for a total of 7.5 hours right now.
- jhilla68
- Post #9
- Nov 18, 2012
- Forum: Beef
First timer - brisket

Good call on the rub. I embarassingly ran out of the batch I made, so we'll see if I get a decent bark. As for the fat cap, I've read a ton of different articles, but what sold me was the amazing ribs article. I *might* turn the meat over at the 3 hr mark, but we'll see. If it comes out...
- jhilla68
- Post #5
- Nov 18, 2012
- Forum: Beef
First timer - brisket

Good call on the rub. I embarassingly ran out of the batch I made, so we'll see if I get a decent bark. As for the fat cap, I've read a ton of different articles, but what sold me was the amazing ribs article. I *might* turn the meat over at the 3 hr mark, but we'll see. If it comes out...
- jhilla68
- Post #4
- Nov 18, 2012
- Forum: Beef
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- jhilla68
- Media item
- Nov 18, 2012
- Comments: 0
- Album: First timer - brisket
rps20121117_222810.jpg
- jhilla68
- Media item
- Nov 17, 2012
- Comments: 0
- Album: First timer - brisket
rps20121117_123949.jpg
- jhilla68
- Media item
- Nov 17, 2012
- Comments: 0
- Album: First timer - brisket
First timer - brisket
- jhilla68
- Album
- Nov 17, 2012
- Comments: 0

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