2nd Brisket Success!

[PorkBones]

After a less than impressive first attempt at smoking a brisket a couple months ago, I tried it again on Saturday. The first one was drier and tougher than I had hoped. I really wanted this second one to turn out well. I didn’t have the time to smoke the 12 lb brisket at 225 like I intended. My alternate method was to smoke at 250 for 6 hr, then finish off at 300 until the IT hit 205.

I trimmed, rubbed, injected with a little beef broth, and wrapped it the night before. It went in the smoker at 9:30am. Hickory and a little apple were the woods of choice. I wrapped it when the IT hit 150, mostly because that’s when it stalled. It hit 205 IT right at 6:00. I wrapped it in foil and towels and let it rest for one hour before slicing.

This thing turned out amazing! It was juicier than I could have ever imagined, with perfect texture and flavor. Even the flat was juicy and tender. I was absolutely thrilled with the results. The kids (9 and 5) and the wife loved it! I felt redeemed, and a little proud of my efforts.

I apologize for the hack job slicing this thing up. I wasn’t too concerned with presentation!

 

[Trolly1]

Looks amazing - beautiful smoke ring. What did you smoke it on?

 

[jaxgatorz]

That brisket is done right !!! Great job.

 

[PorkBones]

Thanks. It’s a King-Griller (Char-Griller) offset smoker. It’s a cheap option as far as smokers go. But I’ve had great results so far, aside from the first brisket.

 

[Nole4L]

hacked or not....that brisket looks great. You have a Nole and a Gator agreeing on it so know it's true!

 

[gmc2003]

Excellent looking brisket.

Point for sure
Chris

 

[PorkBones]

Thanks everybody. I’m still new to this. It’s good to know I’m off to a good start. I just finished the last piece of the brisket. I might have to smoke another one this weekend!

 

[nicefly]

Looks good to me, I would eat it.
Nice job.

 

[noboundaries]

Congrats on putting that brisket in its place, showing it who the pitmaster is at your house! Looks GREAT!

 

[PorkBones]

How do I get the pics to show up at full size instead of thumbnails? I posted on my phone, and didn't think much of it as far as how the pics would be displayed.

 

[PorkBones]

Congrats on putting that brisket in its place, showing it who the pitmaster is at your house! Looks GREAT!

Thanks! I really appreciate it. I look forward to the next one!

 

[banderson7474]

How do I get the pics to show up at full size instead of thumbnails? I posted on my phone, and didn't think much of it as far as how the pics would be displayed.

When you post pics, there is an option to press "full size" I believe.

 

[PorkBones]

When you post pics, there is an option to press "full size" I believe.

Thanks. I'll look for that next time.

 

[meatallica]

Looks awesome!! Nice job

 

[PorkBones]

Looks awesome!! Nice job

Thanks! Btw, Meatallica is the greatest name possible for this forum.

 

[meatallica]

Paying homage to my 2 fav things- food and Heavy Metal

 

[JCAP]

Brisket looks A+ from here man. As an owner of a cheaper smoker, I agree that they can still put out some great food.

 

[PorkBones]

Brisket looks A+ from here man. As an owner of a cheaper smoker, I agree that they can still put out some great food.

Thanks. With the results I've had, I see no reason to spend a lot on a smoker at this time. I'm very happy with it. It seems the biggest factors are prep, technique, and temp control.

 

[Smokin' in AZ]

I had the same problem on my first brisket, have not pulled the trigger on the second attempt yet.

 

[texomakid]

That's a very nice brisket! I think once I figured out to cut against the grain and the fact that the direction changes from flat to point was a big improvement in my brisket experience. For sure you nailed this one by the look of those pics. Congrats. Now, you'll be smoking one of these at least once a month (or more). They get easier with each one. Brisket is one of our fav's in this family :)