First brisket

[JLeonard]

Well, gonna try a brisket for the first time. 15 pound Angus choice brisket. Wasn’t wanting one quite that big but was the smallest I could find.
Pre-trim…


I am by far no expert on trimming. Watched a ton of YouTube videos and read every thing I could find on trimming. Didn’t screw it up too bad…I hope!
And prepped with TulsaJeff Texas rub with a mustard binder. Gonna put it on the kettle using the snake method with maple wood for smoke.

Gonna fire it up when I get home from work tomorrow evening and let it go all night. Will finish off in the masterbuilt gasser as needed.
Y’all dont judge my trimming too much!
Jim

 

[TNJAKE]

Trim job looks spot on to me. I'll be following along

 

[tbern]

Looks like a great start!! Will be following along!

 

[Displaced Texan]

Same here, following.

 

[912smoker]

Off to a great start and along for the ride Jim !

Keith

 

[TulsaJeff]

Well, gonna try a brisket for the first time. 15 pound Angus choice brisket. Wasn’t wanting one quite that big but was the smallest I could find.
Pre-trim…
View attachment 645873

I am by far no expert on trimming. Watched a ton of YouTube videos and read every thing I could find on trimming. Didn’t screw it up too bad…I hope!
And prepped with TulsaJeff Texas rub with a mustard binder. Gonna put it on the kettle using the snake method with maple wood for smoke.
View attachment 645874
Gonna fire it up when I get home from work tomorrow evening and let it go all night. Will finish off in the masterbuilt gasser as needed.
Y’all dont judge my trimming too much!
Jim

Jim, looking forward to hearing how this goes. Enjoy the smoke!

 

[Brokenhandle]

Following as well!

Ryan

 

[DRKsmoking]

Good looking to me , as I have not done one either
Following behind Brokenhandle , hope he does not stop too fast.

David

 

[chopsaw]

Good luck Jim . I'll be watching .

 

[SecondHandSmoker]

too!

You got this Jim.

 

[clifish]

Looks on point to me but I have never done a brisket. Might have to try it sometime on the gravity. Don't think I would try it on the kettle yet unless gmc2003 was standing nearby with the beer pole.

 

[SmokyMose]

Good luck, sir! I'll be watching with everyone else. I'm not brave enough to try one on the kettle....

 

[pit 4 brains]

Good luck, sir! I'll be watching with everyone else. I'm not brave enough to try one on the kettle....

Me either. I never had the bell clappers to do a packer in a kettle.

 

[GrumpyGriller]

Good luck! Reminds me I have to make one soon :)

 

[JLeonard]

Well it’s on! See how well I do!
Jim

 

[gmc2003]

Brisket is a snap on the Kettle:

...and the beer pole:

Don't fret Jim you can do it.

Chris

 

[JLeonard]

gmc2003 thanks Chris! You give me hope I won’t screw it up!
Jim

 

[JLeonard]

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.
Jim

 

[tbern]

Looks amazing!! Great job and thanks for sharing it!

 

[chopsaw]

Nice Jim ! That kettle / oven combo is a winner in my book .
It looks great bud .