Did my first brisket last weekend. I trimmed it the best I could, I had a hard time with some of the fat on the bottom - I blame my knife on that one. Put some rub on it and it let sit in the fridge overnight.
Got up Sunday, had it on by 530 at 250 degrees. I covered in a foil pan once it reached 160 or so with some vegetable broth in the bottom. The point reached 203-204 and got really tender. The flat reaches 198 and stayed there for atleast 30 minutes, if not 45. I pulled it out of fear of drying it out. For my first, it turned out alright I think but I was impressed.
I think I needed to trim more of the fat off the bottom side, a better rub for brisket (or use more), and I think I'm going to rotate it 180 degrees when it reaches 195 or so. Otherwise, I think I did everything I could for it being my first one or did I miss something somewhere?
I was rather pleased with the smoke ring though :)
Got up Sunday, had it on by 530 at 250 degrees. I covered in a foil pan once it reached 160 or so with some vegetable broth in the bottom. The point reached 203-204 and got really tender. The flat reaches 198 and stayed there for atleast 30 minutes, if not 45. I pulled it out of fear of drying it out. For my first, it turned out alright I think but I was impressed.
I think I needed to trim more of the fat off the bottom side, a better rub for brisket (or use more), and I think I'm going to rotate it 180 degrees when it reaches 195 or so. Otherwise, I think I did everything I could for it being my first one or did I miss something somewhere?
I was rather pleased with the smoke ring though :)