Brisket (it has been a while)

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I have not done much smoking lately so I picked up an 8 lb Brisket this weekend. Got it going yesterday at 9 am and it hit 190ish at 7:30 pm. It had great flavor and looked fantastic. I use the MES 30" at 240° with nothing but S&P. The smoke was a garlic spice pellet.

It was a late dinner but worth the wait.
Thanks for looking
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[SmokinVOLfan]

Looks great! Was it good and tender at 190?

 

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It was pretty tender and juicy. I would have liked it to hit 200 but it was getting late and my wife was hungry. I aslo would have let it sit for a bit normally and did not this time. Next time I will start it the night before.

 

[chilerelleno]

Looks good enough to eat.

 

[SmokinLogs]

Nice looking brisky you got there!

 

[hardcookin]

Looks good!! Next one you you should have dialed in.

 

[desertlites]

S&P is my go to on beef also with Hickory. looks good what you did. shame you couldn't have hit the 200+ and a couple hours rest. next time.

 

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Thanks for the comments all. The brisket really did come out very well but time constraints made me pull it a bit early. I just cut it thin across the grain and it is good. the flavor was spot on (had some for breakfast today).

I have not smoked much lately (too damn cold in Mi) but I am getting going again.

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[Chris_in_SoCal]

Looks good. I agree with using Hickory for a brisket.

 

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Looks good. I agree with using Hickory for a brisket.

Thanks, I agree with Hickory as well but was out.