First Brisket

[audiovisual]

Smoked my first brisket Friday night through Saturday. Started at 1am with a 10 pound brisket, salted 24 hours before I threw it on, rubbed with pepper, no injection, smoked at around 235 on a 22.5" weber kettle using the snake method until 2:30pm on Saturday (did not crutch through the stall), wrapped it in foil and towels and stuck it in a faux cambro til dinner at 5pm. A lot was riding on it as it was only my second time smoking meat and I'd invited 18 people over for a housewarming party. (Had ordered a 15 pound brisket only to be surprised by the butcher when a 10 pounder came in. Think I'll find a different supplier next time....)

Thanks to Meathead's article over at amazing ribs as well as all the tips and tricks on these forums, it turned out great. So thanks for your collective knowledge, much appreciated.

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• audiovisual
• Jun 26, 2017

  

 

[noboundaries]

Beautiful smoke ring!  I know it adds nothing to the flavor, but there's just something SOOOOOOOOOOO satisfying about seeing that red ring around the meat. 

I see this is your first post.  Be sure to stop in over at Roll Call and say "hi!"  That's where folks can welcome you to the forum.

Great job on the brisket! 

 

[kam59]

Very nice work on that brisket it looks great. :)

 

[sauced]

Great job.....looks delicious!!