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

[brian johnson]

Last night I trimmed a 13# brisket and applied a generous amount of mustard and rub. I let it sit overnight, and at 8:30AM it went on the smoker. I am cooking in a 18.5 WSM, so I had to wrap the ends and tuck under the handles. So heres my pictures so far.

 

[rdknb]

looks good so far

 

[SmokinAl]

Keep it coming!

 

[brian johnson]

So, at 11:30 I basted with my sprayer, flipped and removed foil from ends. My smoker has been running kinda hot all morning around 260, so I am keeping a close eye on her.

 

[SmokinAl]

Looking good!

 

[brian johnson]

Internal at 173, I decided to go ahead and wrap in foil to finish this off a little faster. The Smoker has been staying steady at 230 for the last 2hrs or so.

 

[realtorterry]

and then...

 

[flash]

I always have to separate mine so they fit on my smoker. You might want to try that sometime.

 

[raptor700]

Looking good, Almost there 

 

[brian johnson]

Almost there indeed. Im thinking of pulling it at 185, its at 183 now. I honestly can't believe its almost done already. Its only been 10hrs on a 13 pound brisket. Im getting hungry so thinking pull at 185 and rest for 1hr.

 

[keymaster]

looking like a killer brisket!!!!

 

[ldrus]

wow that went fast, i did a 10lber friday night and it went 18 1/2 hrs  but i didnt run it as hot as you did  i tried to keep it around 225  but  it tended to like the 210 mark  looks great  !!

 

[SmokinAl]

Looking real good! How'd it turn out?

 

[brian johnson]

 

[confederateknowhow]

MONEY!!!

 

[brian johnson]

It was really good. I trimmed the fat a little too much and it was a little dry. I should have let it rest longer. Next time I will cook it a lower, and make sure I have something else to eat for dinner so I won't be tempted to tear into it. So far my favorite thing to smoke is brisket and boston butt. When I cooked a 6lb butt it took me 10hrs to cook.

 

[SmokinAl]

Brisket is very hard to cook & have it come out tender & juicy. You did a good job, it will get easier with experience.

 

[meateater]

Nice! 

 

[hardslicer]

nicely done....hope it tasted as good as it looked.....

 

[venture]

I'm with Al.

These can be tricky and I do like to leave a little more fat on them. 

10 degrees on a long smoke is not an issue.  It is the nature of the meat and how it is handled that will determine how a long smoke comes out, in my experience.

Good luck and good smoking.