New member

[MJB05615]

If it's like slicing through room temperature butter, it's done. Similar to putting a toothpick into room temp peanut butter. If it's like that all around, it's done. Then take off of the smoker and wrap and rest it. Looks great.

 

[Baylag20]

If it's like slicing through room temperature butter, it's done. Similar to putting a toothpick into room temp peanut butter. If it's like that all around, it's done. Then take off of the smoker and wrap and rest it. Looks great.

Yea its like slicing into room temp butter

 

[MJB05615]

Yea its like slicing into room temp butter

That's an indication that it's done. If it's similarly like that all of the way around, I'd pull it off the smoker, wrap it, and let it rest 2-4 hours like Jake said.

 

[Displaced Texan]

What temp did you cook it at?

 

[MJB05615]

If not serving until tomorrow, there's methods to properly store overnight. I've never stored overnight, except leftovers. I'm sure one of the fine folks here can lead you along that way. I'm sure you should still let it rest a while like 2 hours or more before storing overnight. I'm not 100% sure of the best way to refrigerate overnight from scratch.

 

[Baylag20]

I let the 1st half rest for 2 hours and now I'm digging into it and its like I've died and gone to heaven

 

[TNJAKE]

Looks good. Next time slice it across the grain

 

[MJB05615]

Looks good. Juicy too! Also like Jake said for next time.

 

[Baylag20]

Looks good. Next time slice it across the grain

I started to after this piece

 

[TNJAKE]

I started to after this piece

Not being critical of you. Just know it's your first smoke so just offering some pointers

 

[Baylag20]

Not being critical of you. Just know it's your first smoke so just offering some pointers

I know and I appreciate it

 

[hoity toit]

Hey guys New member here, name is Bayla! Im 33 and I'm smoking my first ever brisket! It was a 20lb brisket and I cut into 2 and been smoking it since 7pm last night.

Welcome from Central Texas. Let us see some picture of the brisket..

 

[SmokinAl]

Welcome to SMF!
Happy to have you join the group!
Al

 

[JC in GB]

Welcome from Wisconsin.

JC

 

[Baylag20]

Welcome from Central Texas. Let us see some picture of the brisket..

 

[MJB05615]

Looks very good! Great job, especially for your first time!