First brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
Most excellent work there Jim. That brisket looks great.

Point for sure
  • Like
Reactions: JLeonard


Master of the Pit
OTBS Member
★ Lifetime Premier ★
Jan 27, 2015
Well I’m late to the party but saw your pics in svens thread so came looking for your post! Mickey done!
  • Like
Reactions: JLeonard

Retired Spook

Smoking Fanatic
Jun 28, 2022
Somewhere in Texas
Alrighty Gents, non-gents, and those questioning! Here’s the story…9.5 hours and 250 -ish degrees on the kettle and it was probe tender at 205 degrees IT and 2:30 am. Foil boated it at 170 degrees. So I wrapped it in foil and into a 170 degree oven til noon. Then into a cooler and wrapped in towels.
View attachment 645982
Bark suffered some from the wrapping.
Sliced beautifully. Passed the bend test. And came apart with a gentle tug.
View attachment 645983
Had a pretty little smoke ring and was extremely juicy!
View attachment 645984
Will I do it again? Heck yeah! Family all raved over it and I thought it was pretty good.
Want to thank all you folks on here for the advice, tips, and encouragement you all give.
Looks pretty darned good to me - I almost don't believe this is your first time! :emoji_thumbsup:
  • Like
Reactions: JLeonard

Latest posts