First Brisket smoked

[matt75]

So I started my 8lb Brisket this morning 6 hours ago. So we will see how things turn out. The before pic

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• matt75
• Jan 1, 2017

 

[nopigleftbehind]

What was your rub?

 

[matt75]

I use Brown Sugar, cyanne, smoked paprika, salt, pepper, Cumin, garlic powder. So we shall see how it turns out

 

[matt75]

Well all done and taste absolutely delicious

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• matt75
• Jan 1, 2017

 

[chilerelleno]

Good job, it looks very juicy, and juicy is tasty... Point.

 

[mike5051]

That is a fine first brisket!  

Mike

 

[ghoster]

good job with the brisket. looks juicy.

 

[SmokinAl]

It looks real good from here!

Nice job!

Al

 

[mcsmoke523]

I too am a newbie to smoking and recently smoked my first meat in my new smoker and I also chose to do a brisket.
Your brisket looks like the way I'm used to a brisket looking and looks juicy too.
Good job! Thumbs Up
For my brisket I chose a point brisket.
I only used salt and pepper for seasoning and set the smoker at 205 using hickory chips. I smoked it for 5 hours unwrapped and then 1 more hour wrapped in foil.
It reached an internal temp of 175. I allowed it to rest (covered) for about 30 minutes (natives were getting restless and ready to eat; so was I).
Upon cutting it didn't look as I expected (like yours) but was very tasty nonetheless, especially the nice crust made by the pepper. We ate about half of it and I took the rest to work where it didn't last long and received very good feedback.
I did notice that the brisket (though tender) did not stay moist long after I cut it.
Does anyone know the best way to ensure a moist piece of meat? Should I smoke my meats wrapped rather than directly on the rack? Should I allow them to rest longer (if so, how long)?
Thanks,
-McSmoke523

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[nopigleftbehind]

DAMN MC your brisket "crust" (not sure if thats the term) looks killer!!!  I like your better than mine HAHA.  

 

[cornman]

Looks delicious!!!!!

 

[b-one]

Both look tasty!