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Went directly to bed after I rested it, so no pics. It's kind of tough and a little dry. The dryness makes me think I overcooked it, but the toughness makes me think I undercooked it. This is definitely not like cooking meat in the kitchen or grilling! Sigh, bbq sauce is going to be my friend on...

It was a false alarm/rookie mistake! The probe went into the fat seam that is running through the brisket so it registered very hot. I retested and it is holding steady at 151 at the thickest point. Bark is coming along nicely now :)

Y'all are right, I would rather make sure the meat is good and go for a better bark next time....just means I get to eat more brisket and drink more beer!

I don't feel like I have accomplished a bark but I wanted to wrap at 160...?

Brisket temp is 149 degrees, grill temp is 235ish

That is awesome!

Hey Chris, I initially decided to use the snake method, then I did some reading about the minion. I think I will go back and do some more research before deciding. Thanks for the input and the tip about the aluminum pan. I try to stay away from cooking with aluminum at all as a personal...

I thought about that blue, but I am an impulsive (as in I want to eat brisket! haha) and enthusiastic home cook. I like to tackle 4-6 hour recipes in the kitchen on a regular basis. I do have experience with charcoal grills, we grill year round so hopefully that will help me out. I did buy this...

I only intended to let it sit out for about an hour, to take it to complete room temp would take forever, like bregent said. I did see that some people do not do this at all, like you pops. I have always done this with steaks though.

I am a professional beer and whiskey drinker...actually this post just made me thirsty. It's Friday and I just got home from work so cheers!!

Thanks Bear! I will do the toothpick/skewer test for sure!

Thanks Link! I have been researching my butt off and I have seen that most people use the water pan with Webers. I have been on the fence about the apple juice - opening the lid to spray seems like a bad idea when trying to regulate temp. I may only do it when I have to take lid off for a...

Hello, I am attempting to smoke a flat brisket from my local butcher this weekend. I grew up in TX so I know how brisket is supposed to taste, but I have never attempted this before. I have a 22in Weber Kettle and these are the "tips" I have picked up and will be implementing: Trim fat 1/4...

Hey, I am Jessica. I am a Nashville (ish) TN transplant. I have lived in a lot of states, but I spent most of my childhood in San Antonio, TX where I ate A LOT of brisket! I just bought a 22 in Weber Kettle and I'm about to break 'er in this weekend. I have already been lurking on the website...