1st brisket smoke with Q view

[rico13gt]

Bought a 15lb brisket and it was an adventure. Started it at 645pm Thursday. Kept temps at 230-235 throughout the night. Used hickory smoke for the four hours then stopped the smoke. Temps stayed consistent all night. Maverick alarm never woke me up.
The rub I used was brown sugar paprika black pepper salt onion powder garlic powder. No injection. Here are a few pics. Didn't get any when it was cut up when we ate. It was a work thing but I got some the morning after.
Pre-smoke



17 hours in.

Finished product (morning after)

It was in the smoker for 21 hours. Let it rest for two. I had to crank the heat the final 3 hours to get it done. Next time I will buy a smaller one or allow more time. Will definitely be doing another one soon. All the coworkers loved it.

 

[turnandburn]

Looks good. Im doing a brisket right now myself. That was one loooonnnggggg smoke. Brisket seems to have a mind of its own. Lol. Thnx for sharing.:sausage:

 

[flash]

Dang, 21 hours??!!   Did a 13 1/2 lber in 9 1/2 hours. I never can seem to get them to take very long. Do you remember how much that was a Lb.?? Sure have gotten expensive down here.

 

[rico13gt]

I kept it at 225. It stalled for a good 6 hours. It was $2.89/lb from the local butcher.

 

[oldschoolbbq]

Nice, I know it was good

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Keep doing what you do , and as always ...