My first Brisket

[yankee2bbq]

This is something I wanted to do for a long time. First, I want to thank Chris and 357mag for there advice.

Okay, let’s get to it. This is the first time I’ve ever had brisket, so I have nothing to compare it to. With that being said, it reminded me of beef short ribs. The brisket took 16 hours. Used pecan for smoke flavor. My smoker is a WSM 22. The flat seemed dry to me. But, then again, it was flavorful, easy to slice, and fell apart very easily. The point was very juicy! Overall, I was pleased with my results. I have plenty of leftovers!

 

[Scott Eisenbraun]

Nice smoke ring. Sure doesn't look dry. I usually add beef broth to a slow cooker to reheat leftovers. Will rehydrate a bit.

 

[gmc2003]

That looks fantastic Justin. Job well done. I agree wheres the dry section?

Point for sure.
Chris

 

[hillbillyrkstr]

Looks like a great success for a first brisket!!! I’d be proud of that! You should have seen my first brisket.... I don’t even want to talk about that.

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Scott

 

[hillbillyrkstr]

Also I’ve started using pink butcher paper on my briskets this year with great success. Look into it. It’ll help keep moisture and not destroy your bark like foil will. Just a tip, take it or leave it.

Scott

 

[yankee2bbq]

Nice smoke ring. Sure doesn't look dry. I usually add beef broth to a slow cooker to reheat leftovers. Will rehydrate a bit.

Thanks Scott. I’m thinking about brisket chili for tomorrow.

That looks fantastic Justin. Job well done. I agree wheres the dry section?

Point for sure.
Chris

Thanks Chris. Guess I was comparing the flat to the point. Anyway, thanks for your advice. You truly are gifted in what you do around the smoker. I owe you some brisket!

Looks like a great success for a first brisket!!! I’d be proud of that! You should have seen my first brisket.... I don’t even want to talk about that.

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Scott

Thanks Scott. I appreciate it.

 

[SmokinAl]

Nice job on your first brisket, it looks great.
If it was a Select grade, you may want to look for Choice, and if available Prime would be the way to go.
As you get up in grades you get more marbeling & more juice.
That being said a little experience & you will be able to take a Select & have it come out tender & juicy.
Al

 

[yankee2bbq]

Thanks Al! It was choice grade. I will do brisket again!