1st Brisket on 22in. Weber Kettle

[Bearcarver]

Looks Fine Jessica!!!
Worry about a Heavier Bark next time.
Be back for Finale & Pics of slices.

Bear

 

[mike5051]

My first brisket was EXACTLY like yours. I spritzed, and wrapped, and let it cook till 190. Then let it rest for a couple of hours...it was the best I have ever done! I got a WSM after that brisket and haven't smoked one on my kettle since. I am really wanting to do another brisket on my kettle. Yours looks great so far!

Mike

 

[UpInSmoke88]

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!

 

[Bearcarver]

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!

LOL---It's a tough job, but somebody has to do it.:D:D

Bear

 

[UpInSmoke88]

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 :)

 

[Rings Я Us]

:)

 

[Rafter H BBQ]

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!

Brisky is lookin good... Eatin more brisky & drinkin more beer is never a bad plan! :D

 

[oddegan]

The probe went into the fat seam that is running through the brisket so it registered very hot.

Yeah, we've all done that. Looking great!

 

[gmc2003]

Looks good, wrap at the stale which usually occurs at 165 or so(but not necessarily)

Chris

 

[UpInSmoke88]

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 this one. The snake that I set up burned perfectly, so I did get to learn a new skill, all is not lost!

 

[oddegan]

Crockpot to the rescue.

 

[chopsaw]

At least you gave it a shot . I've been doing this a long time , still haven't tried a brisket .

 

[dcecil]

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 this one. The snake that I set up burned perfectly, so I did get to learn a new skill, all is not lost!

First off, good job with the over all cook. You tackled one of the most sensitive cuts to smoke and you took away positive info, so thats a success. One thing I have learned to appreciate when a cook does not come out as well as I had hoped is CHILI LOL, you can make some awesome Chili with a brisket. Great Job and thanks for sharing with us

 

[Bearcarver]

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 this one. The snake that I set up burned perfectly, so I did get to learn a new skill, all is not lost!

Well, that is a common problem we run into on Brisket, especially with a lonely Flat:
We need to get to 190° to 195° for "Tender" sliced, and 200° to 205° for "Tender" Pulling.
However if we take too long in doing so, they have a tendency to get on the Dry Side.

So my remedy is to get it to 190° to 195° (slicing) or 200° to 205° (pulling) a little quicker, with a higher Temp, to keep it from Drying Out along the way.
This is because it is not getting Dry by overcooking it---It's getting Dry because of the length of time it's taking to get it done.

Bear