Well I cooked a Brisket!
 

Bought a 13# Packer from Sams. Choice/Angus. Price was 2.58 per pound. Since this was my first brisket I thought I would start off simple and go from there in the future.

I trimmmed it, rubbed it with salt, pepper, garlic powder and let it sit in the fridge until 1030pm. Lit the Kamado Joe at 1030, using Royal Oak lump, and pecan chunks for smoke. Added my Auber controller at 1100pm set to 240f. At 1130 added the brisket, using my maverick thermometer to mointor the meat temp.

Didnt open it back up until noon to take a peek. At 230pm the brisket was 200F and done. Probed like butter. I had started checking at 192F. I wrapped it in foil and towels and then placed into a cooler until 530pm. It was fantastic. I saved the point to use in chili this week.

This site is a wealth of information, and thanks!

Not bad, sir. How'd you like the s&p w/g rub?

Good job! Brisket is my favorite BBQ, and that one looks good enough to eat...

Nice cook, I actually think putting the point in chili is a waste. I prefer sliced point to flat. Still, a good cook.

Mighty Fine! It's hard to find a good choice packer around here without a hunt.

Looks like you nailed it. Mighty fine looking. :clap:

Looks delicious! Hope you take pics of the chili when you make it. :thumb::grin:

Looks good to me it aint rocket science is it.

Great job. Love me some brisket


Have fun and happy smoking
BBQ UP

Looks good! I'll have a helping please.

Looks great! :thumb: I've been hankering for a brisket. I'm gonna try to get one on the smoker this weekend.

Point!, in chili!!:hand: Dude, Burnt Ends!!!!!:doh:

KISS a brisket and it'll love you back

Bravo! There's a lesson to be learned for me - KISS and don't peek! Looks great.

Very good job on that 1st briskie.

Brisket is still my favorite to do. Do it simple, and everyone will be amazed by the "effort" you put in :icon_shy

I have to admit, I was really pleased. The S&P&G worked out great. I just didnt have time to do burnt ends, but I will get to that soon. I think the hardest part of a brisket is the many different ways that people do it, and just being patient. I mean just look at this site, there are tons of methods, temps, woods, rubs, etc.... For a first timer it is very difficult to just pick a way and go with it.

I brew a lot of beer, so I took that approach. Make a beer that you like. Once you have that nailed you can start making changes. I took that approach.

I give the credit to you guys, and thank you for that. Next time I may try foil or paper at 165F and see what happens. Or I may just change the rub. Either way, I will make one change at a time and see the results. I have found from brewing if you make multiple changes, you cant pinpoint what made it better or worse.

Thanks again!

-Chris

Very Nice!!

Congrats, looks great!