1st Brisket.... this should be interesting

[NOLA NOOB]

Sitting at 12 hour mark. Probe is going in like butter for 90% of it. Temps fluctuates between 195-198 in the parts that are butter soft. The butter soft parts are in the very low 200 range

 

[NOLA NOOB]

Well guys... one word... DAMN!!
I’m a 110% sure it was beginners luck and bc a lot of tips from you guys, but that bad boy came out awesome!!
Juicy, good bark, good flavor. Came a part a little on my when I was taking it out of the smoker.
Took the drippings, added one package of Lipton’s onion soup, one cup of hot water. If my mother wasn’t on vacation, I would drive to her house and slap her!
Letting it sit right now. Got to leave the house because I don’t think I will be able to resist if not.
Used SPOG and some Tony Chateries (just because we put that stuff on everything)

 

[NOLA NOOB]

I did have to trim the end (like suggested) in order for it to fit.

 

[gmc2003]

Nice Job and congratulations on the success.
Chris

 

[tallbm]

I did have to trim the end (like suggested) in order for it to fit.

Congrats on the smoke it looked great!
Even though your trim job was maybe a little rough you seemed to have done everything else exactly the way you should. The trim job stuff will get better.
Here is a good video on trimming a brisket where I agree with about 90% of it. The 10% I don't follow is the small stuff like trimming all the skin and fat off the meat side of the flat... to me it's a waste of time and I just let it bark up.
I also do the extra trim on the end of the flat (like the pic I posted for you) to get rid of the thin part and keep the flat as uniform as makes sense. I take that extra good meat and use it rather than allowing it to burn up, but you already have experience doing so you see the benefit, plus it makes your brisket fit :)

Make sensible improvements (not 10 at a time), keep it simple, and you will only improve on making your briskets! :)