Thanks to Bludawg! My first brisket was AWESOME!!!

[sliding_billy]

Congrats on a job well done.

 

[Pole D]

That looks really moist. But being the ocd person that I am, I noticed you didn't really cut it against the grain. In that pic, the cut should of been more like this / because the grain is going like this \.

It still looks a heck of a lot better than my first one.

Very nice job Troy. Looks great!

I did notice the cut as well and I'm a little surprised Bludawg didn't shoot you on the spot for making burnt ends instead of slicing the point.

 

[RT]

Great job!

 

[SmokinJohn]

I'd hit that!

 

[Bludawg]

I did notice the cut as well and I'm a little surprised Bludawg didn't shoot you on the spot for making burnt ends instead of slicing the point.

Patience grasshooper one must crawl before one walks. and one must walk before one can run.

 

[peeps]

Sliced point is like BBQ dessert!

 

[Rick-in-LB]

Good Job!

 

[thaifighter06]

Bro! YES!

 

[smokin'matt]

Great looking brisket! It's almost lunch time and Pleasant Prairie isn't that far away from here. I could be there in a jiffy... :wink:

 

[cowgirl]

Great job!

 

[BASSER]

Looks AWESOME! I've never smoked a brisket....yet. I've saved this link to my Favorites for my first attempt! :grin:

 

[chicagokp]

That looks great!! :hungry:

 

[Damn True]

Looks great. Nice job on your first hot & fast. My first attempt turned out drier than a popcorn fart....I should not have popped it into the cooler directly from the cooker.

 

[Face]

Motivation...Well done!

 

[Crush]

That looks great.. good job..

 

[FIREPIT]

Congrats, that looks so tasty!!!! I'm going to cook a brisket using this method really soon. Did you use a pan or did you put the brisket directly on the pit the entire time?

 

[charrederhead]

Nothing to say other than :clap2::clap2::clap2: to both you and Bludawg!

 

[TroyA65]

Congrats, that looks so tasty!!!! I'm going to cook a brisket using this method really soon. Did you use a pan or did you put the brisket directly on the pit the entire time?

Followed Bludawg's instruction, 4 hours on the pit, then wrap in butcher paper (I used parchment) and start checking after an hour. Once it's probe tender pull it off and set it on the counter (I laid it in a tin pan on the counter) for 2 hours and then slice.

 

[OxInYourBox]

Very nice! Adding this thread to my list for the day when I pick up a brisket.

 

[FIREPIT]

Followed Bludawg's instruction, 4 hours on the pit, then wrap in butcher paper (I used parchment) and start checking after an hour. Once it's probe tender pull it off and set it on the counter (I laid it in a tin pan on the counter) for 2 hours and then slice.

Thanks! I'm trying this next weekend!