First brisket and flat at that.

[Firemedic76]

Seasoned with salt, pepper, celery seed, ands final light coating of this espresso rub I found. After trimming it was 4.75lbs. Then injected with a mix of worch, beef broth and apple juice, wrapped in Saran Wrap and placed in the fridge for the 10hr brine. Got the MPS up to 250 and put the meat on and first 3 hrs were great, nice climb in temp, great smell of pecan and hickory chunks, had to sometimes add a water pan to buffer the meat as it was getting to hit but then into that third hour I just pulled the pan so I got a nice natural bark. Stalled at 158 deg, so wrapped in foil and put back on, this is where it gets interesting. In two hours it went from stall of 159 to 200 deg and I knew it wasn’t done so I now know how to control that by cracking the smoker doors etc for next time. So I figured why not control the temp so the IT doesn’t rise. So into the oven at 215 deg, came back an hour later and both probes on the thick side of flat read 190 I’d lost 10 deg since putting brisket in oven. In any case and thanks to all y’all here I’ve learned it’s not temp but tenderness at the end so I turned the oven to 250 let the meat go until 3:30 so 8 hrs total cook time not including rest and IT of 203 not that it matters cuz ya know how I knew it was done, probe tenderness, thanks to y’all and this was no doubt, skewer slid right in. So pulled it, placed in towel and cooler and it sat for 2 hrs. Here’s the final product. Amazing taste. Great smoke, pulled apart and even fell apart under its own weight when placed on the knife. Got juicier towards the middle section as to be expected, just I just can’t believe I pulled this off. Hope ya like the pics thanks to everyone for the help.

 

[chilerelleno]

 

[Firemedic76]

This is all u my new friend. U helped me from the get when I signed on a week ago and put in my mind that tenderness over temp and that’s what I went with and viola, success. So thank you.

 

[chilerelleno]

My pleasure with a few pointers, it just gets easier the more ya do.
But that there brisket is all you... Nice.

 

[Firemedic76]

My pleasure with a few pointers, it just gets easier the more ya do.
But that there brisket is all you... Nice.

Thanks I feel like I can almost conquer this, I have to do two in a row but I love to cook so I’m good at adapting as I was today so if there’s hiccups in the next one I know more. I love to brew beer and it’s the same thing really from a creative standpoint. And best compliment I got was my 6 yr old daughter said daddy this is the best brisket ever!!!! She’d never had brisket before. Lol. But she loves steaks.

 

[SmokinLogs]

That looks delicious. I love the bark!

 

[GATOR240]

Nicely done. it only gets better from here! LIKE!

 

[SmokinAl]

That is one fine looking brisket!
Nicely done!!
Al