First brisket and burnt ends

[Smkryng]

I’ve seen tons of posts about brisket being quite a fickle beast. I can honestly say that with an hour of my time well spent skimming smf my first 12# brisket and burnt ends were a huge success! I separated the point and flat and trimmed before the cook. Threw it in the MES at 275 for 8 hours and hit a temp of 203 in the flat and 185 in the point. Both were butter tender when probed. Wrapped the flat in foil and thick towel and let rest for an hour. Took the drippings and added a packet of onion soup for a quick au jus. Chopped,sauced and smoked the point for another hour for some awesome burnt ends.

 

[tallbm]

Hi there and welcome!

Congrats on the first brisket and it being a success! Brisket will teach you many things as you cook more and more of them. Enjoy the learning process of the brisket as well as the flavor :D

 

[KrisUpInSmoke]

Amazing, right? That looks awesome! I haven't done one yet, but can't wait!

 

[SmokinAl]

Gosh for your first try at brisket, you did a fantastic job!
It looks tender & juicy!
Very nicely done & congrats on making the carousel!!
Al

 

[tropics]

Nice job on the smoke Brisket looks great Likes
Richie

 

[Rings Я Us]

Very good sir! Nice work

 

[GATOR240]

Nicely done. Congratulations on making the carousel.

 

[Smkryng]

Thanks everyone! I got a lot of good advice from this forum to make it happen though.

 

[Smoke23]

Great job!
Looks fantastic!!