Smoked my first Brisket!

wperry1971 · Oct 2, 2011

Put it on at 11:30 am took it off at 6:30 wrapped it in foil with 1 cup of apple juice cooked for another hour until it registered 190 degrees. Took it off the grill let it sit for 20 minutes and then sliced it up! Also, it was done on my 18.5" weber kettle with mesquite.

HeSmellsLikeSmoke · Oct 2, 2011

Sure does look good and juicy. What did you think?

smokinin614 · Oct 2, 2011

Good looking pron :clap2:

wperry1971 · Oct 2, 2011

I was scared, the end was a little dry but the further I got to the middle the juicier it got. The fat didn't melt as much as I had hoped, somebody else said I should've trimmed it but I think it adds flavor and if somebody didn't want it they can cut it off themselves. Like I said, this was my first time and I think it came out AWESOME! I even got a "You outdid yourself." From my father in-law.(He's from Texas and is always down there trying different BBQ spots.)

woodbutcher1 · Oct 2, 2011

i always cut through the fat on a bias in two directions making diamond shape's. this will allow some of the rub to enter into the meat.

JMSetzler · Oct 2, 2011

Looks like you did well

I smoked my first full packer today... my third time with brisket overall. I haven't tried doing any long smokes on my kettle yet. I might be too spoiled with other stuff to do it... hmmm....

Zin · Oct 3, 2011

+1 woodbutcher1, i also score the fat never trim any fat. Nice looking cook wperry.

mbshop · Oct 3, 2011

looks great from here. i trim the fat down to about a 1/4 in or so. i may go thinner so the rub gets into the meat. i doubt much fat really gets into the meat.

wperry1971 · Oct 3, 2011

Thank you, first time was the charm!!

Sammy_Shuford · Oct 3, 2011

Looks good to me! Including the fat!

TheBear · Oct 3, 2011

Looks awesome. great job!

nexpress · Oct 3, 2011

Looks good. A little fat never hurt anyone.

BigTony · Oct 3, 2011

Looking good bro!!I still smoke in my kettles,haven;t tried brisket any other way.....yet.T

Cook · Oct 3, 2011

mbshop said:
looks great from here. i trim the fat down to about a 1/4 in or so. i may go thinner so the rub gets into the meat. i doubt much fat really gets into the meat.

Neither fat OR rub will get into the meat.

Smoked my first Brisket!

wperry1971

Well-known member

HeSmellsLikeSmoke

somebody shut me the fark up.

smokinin614

Knows what a fatty is.

wperry1971

Well-known member

woodbutcher1

is one Smokin' Farker

JMSetzler

Babbling Farker

Zin

is Blowin Smoke!

mbshop

Babbling Farker

wperry1971

Well-known member

Sammy_Shuford

is Blowin Smoke!

TheBear

Full Fledged Farker

nexpress

Full Fledged Farker

BigTony

Knows what a fatty is.

Cook

Babbling Farker

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