My first brisket today...

[mowin]

Picked up this 9.8 lb point last weekend. Being its my first attempt at a brisket, I'm keeping it simple.

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• mowin
• Dec 12, 2015

Trimmed, rubbed, and wrapped yesterday and back into the fridge. I used CBP, sea salt, granulated onion and garlic.

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• mowin
• Dec 12, 2015

On the pellet muncher at 5am this morning. Using Hickory in the hopper and the amnts.

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• mowin
• Dec 12, 2015

Been keeping the temps between 220 - 235* . Here's a peak around the 5 hr mark temp just hit 140*

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• mowin
• Dec 12, 2015

The GMG putting out some nice TBS with a little help from the amnts.

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• mowin
• Dec 12, 2015

I'm almost at the 10hr mark, and I'm at 158* thses last 6* went by soooo sloooow.. should be hitting the stall soon.
I'll foil, and back on to wait some more.. supposed to be eating at 6. I'm thinking 8 if I want any rest time.
I did bump the temp to 265*

I'll keep updating.

 

[bdskelly]

I'm in!  Thank brisket is looking really nice. Cant wait for the next post!

Brian 

 

[mowin]

Ok finally hit the stall at 163*..
Snaped a quick pic before I wrapped it up. God did it smell good..

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• mowin
• Dec 12, 2015

 

[bdskelly]

Awesome color.  It's going to turn out great.  b

 

[crazymoon]

M, looking good !

 

[crankybuzzard]

That's gonna be some good eating right there!

 

[mowin]

Guys, I've got to tell ya, this was heavenly. I've never had brisket before, so I really don't know a good brisket from a great one.

This was so moist, tender, and flavorful. Everyone loved it. The smoke flavor was incredible.

I pulled it at 202* it was probe tender. I let it sit for 1 1/2 hrs wrapped up in a cooler. I wanted a longer rest, however, the natives were getting restless. I figured I'd have a decent piece left to make some burnt ends tomorrow, but I've got nothing left. I think my guests licked there plates.

I need to thank everyone that reassured, and helped me along the way. What a great forum. Thumbs Up

Ok, I've babbled long enough.

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• mowin
• Dec 12, 2015

 

[bdskelly]

Well done.  Looks wonderful! b

 

[mowin]

Thanks b, and thanks for the point.Thumbs Up

 

[pc farmer]

That's a fine looking briskey.

Great job.

 

[millerbuilds]

Great Job!

Wish my first attempt at a brisket went as well as yours!  

Smoke ON!

 

[pittocarrillo]

Great iob
Now you're making hungry and A itch to smoke one my self
It's in the works
Good smoke

 

[hamrhead1971]

Great job, mowin. Looks like you nailed it.

Smoke it up.
William

 

[mowin]

Thanks everybody. I kinda expected this to be done around 3pm, but 12 1/2 hrs later I was pulling it off the smoker.
Now I know I could have finished it in the oven, but decided my first one was going the distance on the smoker..

 

[pc farmer]

Why finish in the oven???. But yes you can.

 

[smokeindaville]

Looks real good. 

I started a flat last night at midnight.  I had the temp at 220* and it's still going almost 13 hours later with an IT of 183*.  Glad I let it go thru the night.  Alarm just went off so I am at 185* (thermo set for 195*).

 

[mowin]

Looks real good. 


I started a flat last night at midnight.  I had the temp at 220* and it's still going almost 13 hours later with an IT of 183*.  Glad I let it go thru the night.  Alarm just went off so I am at 185* (thermo set for 195*).

Good luck. Keep us posted. Better yet start a new thread with lots of qview..

 

[redheelerdog]

Guys, I've got to tell ya, this was heavenly. I've never had brisket before, so I really don't know a good brisket from a great one.

This was so moist, tender, and flavorful. Everyone loved it. The smoke flavor was incredible.

I pulled it at 202* it was probe tender. I let it sit for 1 1/2 hrs wrapped up in a cooler. I wanted a longer rest, however, the natives were getting restless. I figured I'd have a decent piece left to make some burnt ends tomorrow, but I've got nothing left. I think my guests licked there plates.

I need to thank everyone that reassured, and helped me along the way. What a great forum.

Ok, I've babbled long enough.

IMG_20151212_184448616.jpg

• mowin
• Dec 12, 2015

Wow - That's MONEY!

 

[mowin]

Thanks for the point, red.
It definitely tasted as good as it looked.

 

[forluvofsmoke]

That brisket has everything you want...juicy, tender, smoke ring & bark...if it tastes and eats as good as it looks, then, I think you set the bar high for your next brisket, 'cuz this ones gonna be hard to beat!!!

Great smoked brisket you have there!!!

Eric