Smoked my first brisket on Father's Day to celebrate with my family. Pretty special day as it was my first Father's Day! Picked up this 12lb brisket and trimmed some of the fat off. Rubbed it up with SPOG and injected some beef broth and butter. Overshot the temp in my kettle (I'm still very new to smoking) and spent an hour getting it regulated back down to about 225*F. Put the brisket on with some Royal Oak briquettes and Mesquite for smoke. Smoked for about 9 hours, didn't hit the IT temp that I wanted as people were getting hungry, so I pulled it off at an IT of 180*F. Turned out pretty tasty, but maybe just a little tough and dry where I had some hot spots. Guess that'll happen with a large cut of meat on a small smoker. Fun learning experiment and tasty food!
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