Newbie from Delaware

[Smiller15]

Hey all,

Been following this site for a while and excited to start my bbq journey. Im 28 and just starting to appreciate the art of low and slow cooking. My first challenge is gonna come this weekend smoking a 14 pound brisket flat on my 38” Smoke Hollow. I’ve seen a lot of great tips than span several years on these threads so looking forward to interacting with you all and picking up some new tips and tricks.

 

[noboundaries]

Smiller15, welcome to SMF. Glad you're here and jumping into smoking with both feet.

Have fun and enjoy the brisket!

Ray

 

[bdskelly]

Best of luck to you. Brisket is a daring first smoke. We are all rooting for you! Please post how it turns out.
At 14 it must be a packer.Are you going to trim? B

 

[SonnyE]

Huge project! Welcome into SMF!
Watching for your results.
Have fun and lots of beer.

 

[Smoke23]

Welcome and good luck on that brisket!

 

[CharlotteLovesFood]

Hello Smiller! Welcome from England!
Good luck on the brisket. I still haven't tried one yet...these guys will get you through it though if you do encounter any problems.

Happy smoking
Charlotte :D

 

[gmc2003]

Best of luck smiller, that's a huge undertaking for a first smoke. Let us know if you need any help, and keep us posted.

Welcome aboard.
Chris

 

[Smiller15]

Thanks everyone. Going to start the prep work on it (trimming, injecting, rub) later tonight and then going to let it sit refrigerated for about 3-4 hours until 4 AM.

Not quite sure if it's a full packer because I'm not seeing a point to it, but I'm sure that will probably present itself as it smokes.

I'll post a picture and let you know how it turns out!

- Steve

 

[dcecil]

Welcome from California, good luck and look forward to seeing some pics

 

[gmc2003]

Thanks everyone. Going to start the prep work on it (trimming, injecting, rub) later tonight and then going to let it sit refrigerated for about 3-4 hours until 4 AM.

Not quite sure if it's a full packer because I'm not seeing a point to it, but I'm sure that will probably present itself as it smokes.

I'll post a picture and let you know how it turns out!

- Steve

Steve well if your not seeing any point to it. Send it on over my way. I smoke that pointless piece of meat. :D

Seriously best of luck and remember to post back.

Chris

 

[meatallica]

Welcome to the forum from Newark! Nice to have someone else from the First State! Good luck on your brisky

 

[Smiller15]

Just a little south of you in Middletown!

Hopefully you don't see the smoke of my house burning down tomorrow....but the brisket has been injected and rubbed. Sitting in the fridge now and I'll get everything ready to go in 3 hours or so.

 

[Smiller15]

Steve well if your not seeing any point to it. Send it on over my way. I smoke that pointless piece of meat. :D

Seriously best of luck and remember to post back.

Chris

Once I took it out and started the trim I found the point. It's a full packer.

 

[Smiller15]

 

[gmc2003]

That brisket looks marvelous. Juicy.

Point for sure.

Chris

 

[meatallica]

Nice!!!

 

[CharlotteLovesFood]

View attachment 365422

Well just look at that for a beautiful brisket! Being brave paid off I see :D Just look at that bark...I could just eat it all up :p

Hats off to you...you've done a brilliant job!

Charlotte