Brisket rookie -

[isuhunter]

Bought a 13 lb brisket today - I’ve been craving brisket and decided to give it another whirl tomorrow. My first time was very mediocre.

Picked up some lump charcoal tonight for the UDS.

Planning on using Bluedawgs KISS method...

Salt and pepper is all I need to season?? Season tonight or early tomorrow? Can I plan on about 8hrs total?

I hope to be chasing pheasants around 8:00 am.

 

[Giantswede]

I’m not familiar with the Bluedawg method but I’ve cooked quite a few briskets that size. It usually takes at least 12-14 hours at 250 to get to that magic probe tender temp.

 

[Harmony BBQ]

Maybe add some garlic and chili powder to the s&p. 8 hours is enough if you cook hot enough. I’d recommend 325ish and wrap when its at 165-170 internal, then take it to 195 in the flat. At least a 30 minute rest before slicing, a little longer if you can wait.

 

[jzadski]

Sorry might be a little late but, your plan is solid. The longer you can let it rest the better.

 

[isuhunter]

Update - Brisket went on at 8:00 am and UDS has been running 250-280.

Should I wrap it now or wait a bit yet?

 

[Whodat985]

Update - Brisket went on at 8:00 am and UDS has been running 250-280.

Should I wrap it now or wait a bit yet?

What’s the internal temp of 165 I would

 

[isuhunter]

What’s the internal temp of 165 I would

Currently right there - I'll wrap it

 

[ssv3]

You can also wrap when the color is to your liking. That's what I do. I've even taken it up to 180+ before I wrapped.

 

[isuhunter]

Here are some pics.... smells so so good!!!

 

[isuhunter]

Turned out pretty dang good!

 

[NoOne]

Very well done.

 

[SmokeRingsMatter]

Very well done.

Ouch

 

[isuhunter]

Like you mean too cooked?

 

[Shiz-Nit]

Looks good

 

[robertm]

Looks great man. They are just pulling your let with the well done comment. As someone else stated, one of the big keys to a great brisket is the rest. The longer you can rest the better.

 

[Burnt at Both Endz]

Like you mean too cooked?

I think they mean not a "good job", but a well done job!

This is getting "really" critical, but you may have been off on the slicing of it. It looks like instead of perpendicular of the grain(90*), you may have sliced it at a 75* angle?

Very nice for your 2nd brisket, it looks cooked perfect to me.