New Year's First Brisket

Decided to start the new year off right by doing my first brisket. I've avoided it for some time, worrying that I couldn't cook it properly. But with a lot of research here on the BBQ-Brethren site, I finally decided to give it a try.

Following are the results:

1) First, I picked up two flats from Sam's Club. For some reason this was all they had yesterday:





2) Rubbed the first one with Plowboy's Bovine Bold:



3) The second one with Plowboy's Yardbird:



4) Got the WSM set for 265-325 degrees, for a hot and fast cook. After about 3 hours I flipped each brisket and wrapped in foil. After another 2.5 hours I pulled them and let them rest for about 30 minutes. Here is the Yardbird one:



5) Here is the Bovine Bold:



6) Here is the Yardbird sliced:



7) Here is the Bovine Bold sliced:



All in all, they both came out very good. I should have trimmed the fat a little better, but both flats were moist and tasty. To be honest I couldn't tell much difference between the flavors of the Yardbird and Bovine Bold. Both were tasty. Thanks to Pliowboy for the excellent rubs and all the advice from the Brethren that made this cook a successful one.

:thumb:

fnnm358 said:

looks like you nailed it
What flavor of rub diff you like the best

Sent from my SPH-M820-BST using Tapatalk

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To be honest, I liked them both. I didn't notice much flavor difference.

kenthanson said:

Looks like some good results. I tired my first brisket yesterday. How was yours for tenderness? I didn't get it tender enough, but they can't all be roses!

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I was worried about it drying out, but both were tender and juicy. That is probably due to my using foil for the last half of the cook.