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Blackshirt
04-08-2008, 10:49 PM
I've been working at improving the Q for just under a year and this is the first brisket flat i've attempted. I think it turned out pretty well - could have been a bit more tender. Also could have used a bit more smoke. Only used a couple of handfuls each of white oak and cherry.

Took it off the kettle at 190* after 7 hours at 225-250...

Any suggestions or input would be welcome...

The Pickled Pig
04-08-2008, 10:56 PM
Lookin' great! Nice first brisket.

It's a little hard to tell from your pictures but make sure and slice the brisket perpindicular to the grain. This will help improve the tenderness. Some people like to slice a small corner off perpindicular to the grain prior to cooking so you have a ready-made knife guide when you're ready to slice.

Irrad8
04-08-2008, 11:16 PM
My first one turned out like a hockey puck. Yours looks real good.

Jester
04-08-2008, 11:22 PM
Good job on your first brisket!

Bbq Bubba
04-08-2008, 11:24 PM
Lookin' great! Nice first brisket.

It's a little hard to tell from your pictures but make sure and slice the brisket perpindicular to the grain. This will help improve the tenderness. Some people like to slice a small corner off perpindicular to the grain prior to cooking so you have a ready-made knife guide when you're ready to slice.

Looks great!! Cut across the grain and i'll bet your tenderness will improve!! :wink:

backporchbbq
04-09-2008, 05:09 AM
Looks very tasty. I can't wait til I can start smoking again.

DaChief
04-09-2008, 07:21 AM
I'd hit that!

MattCom
04-09-2008, 08:03 AM
Nice Job!

Pipin' Pig
04-09-2008, 09:26 AM
Looks great. I am doing a test cook today trying a new injection/rub combo. Will post pics today. Mine is a whole brisket flat and point. thinking of taking the point and doing burnt ends for the first time.

Harbormaster
04-09-2008, 10:00 AM
Beautiful color IMO, and i agree with the other guys that it looks like you are not quite cutting across the grain.
Other than that I think I'd eat the whole thing!

Divemaster
04-09-2008, 10:45 AM
Took it off the kettle at 190* after 7 hours at 225-250...

Any suggestions or input would be welcome...
190* may have been a bit low... I usually use the temp only as a guide and do a probe check where the probe of the thermo should go in like "butta"... Resting it in a pre-warmed cooler for a couple of hours would have also made it a bit more tender...

I also agree with the others in that the slicing is most important...

Looks like you have a great start!!!!

Cabntmkr1
04-09-2008, 12:40 PM
Looks very juicy, Rocketman.
Good job!:mrgreen:

BBQ Grail
04-09-2008, 10:46 PM
Nice job.

Meat Burner
04-10-2008, 12:53 AM
190* may have been a bit low... I usually use the temp only as a guide and do a probe check where the probe of the thermo should go in like "butta"... Resting it in a pre-warmed cooler for a couple of hours would have also made it a bit more tender...

I also agree with the others in that the slicing is most important...

Looks like you have a great start!!!!
Excellent advise! Do the probe until tender. JMHO.