I've been a member here for two years. I'm ready.

H

hedonsmbot

Knows what a fatty is.
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My first full brisket. 16.7 pounds (pre-trimmed)

Put it on at 5pm, hoping to slice it at 2:30pm tomorrow in celebration of my father's 66th birthday. Wish me luck!


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My reply is the same as Sako. So far, it looks like you are doing everything right. Just don't overthink it and let it do it's thing.
 
I was literally dreaming of overcooked brisket when i woke up at 8am.

It probed soft at 208 degrees so I pulled it and wrapped in FTC.

Between 5pm and 8am I didn't open the lid once. No spritzing, no mopping, no wrapping.

It'll be the longest rest I've ever done (6 hours) but hopefully soon I'll add a picture of a moist, tender sliced brisket.
 
Last edited:
Sounds like someone is going to be getting a case of the meat sweats later on. That is what happened to me on my first brisket :-D
 
Hope you and your Dad are enjoying the brisket! That long rest should make it perfect. BTW, Metro has full packers on for $4/lb this week, if you were thinking of stocking up. :wink:
 
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