Now for my true test: My First Brisket, with qview

[raptor700]

Good job my friend 

It looks awesome 

Thanks for the Qview

 

[jirodriguez]

Don't worry about it, it was your first shot and I gurantee your next one will be a lot easier to do. The dryness was probably more due to the higher temps than to the trimmed fat. I am like Al, I trim all my fat off and place it on the rack above my brisket. Then when I foil it I just toss the fat away. I keep my temps down between 200° and 220°, and the brisket stays plenty moist.

 

[oldschoolbbq]

     Looks good,now get yer timing on a bit longer...

 that's when it gets tender.

Have fun and..............

 

[Bearcarver]

Looks good to me!

A lot of good advice before I even saw this thread, too.

It'll keep getting better & better!!!

Bear

 

[raymo76]

looks good to my belly!

 

[houston smoker]

that brisket looked great....