Never quit (Brisket)

[dockman]

I was all geared up for a bbq contest today but it was canceled. The brisket was thawed so just as well smoke it. I have struggled with brisket in the past but you guys always say never quit! For the brisket (15 #) I used McCormick Peppercorn & Garlic marinade which I injected and poured over it the night before. For rub I smeared on a little mustard the rubbed with Montreal Steak and some Steak salt. Pre heated my MES40 to 230 and lit the hickory/cherry pellets once up to temp in went the brisket. I also trimmed all the fat off before marinading and have it place on rack above my brisket. Brisket went in the smoker about 8 am.

 

[billbo]

Looking good so far!

 

[webowabo]

Good looking start.. cant wait to so it done ;):grilling_smilie:

 

[bwarbiany]

I'm just envious of your trimming skills. When I trim I end up with a bunch of scraps of fat, not a nice big layer like that!

 

[dockman]

I'm just envious of your trimming skills. When I trim I end up with a bunch of scraps of fat, not a nice big layer like that!

Thank you! However I did not think I done a very good job. It took me about an hour.

 

[dockman]

Flipped brisket after 3 hours so fat could drip on both side.

 

[dockman]

Put probe in at the 5 hour 20 minute mark temp is 152.

 

[s2k9k]

Looking really Good!!

 

[dockman]

Coming out of stall! Brisket is looking really good.

 

[dockman]

Had decent flavor but pretty dry and the flat is hard. Maybe I cooked to long? IT 205

 

[dockman]

 

[dockman]

Warmed some brisket up for my dinner tonight. I think I need to reevaluate my thoughts this thing is pretty darn good.