First time brisket!

[WildonionAB]

Gonna try my hand on a 8lb flat. Got it dry brining right now. Probably light the fire at 3 am to eat at 530pm. Gonna use Meatheads BBBR (Big bad beef rub) and probably maple wood for smoke. Really wishing I had made a kettle stacker for this cook. The damn thing doesn't wanna fit very well on my 22. Gonna bend it on my rib racks for the first few hours of cooking and after it has shrank a bit it should be able to lay flat.

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[Mr.CPHo]

Nice! Post pics along the way, and have fun. 


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[WildonionAB]

Nice! Post pics along the way, and have fun. 


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Fires lit and brisket is seasoned. Just waiting for cooking temp to be reached and then on she goes and I go back to sleep.

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[Davescprktl]

I will be watching in great anticipation!  Looks like fun!

[Bubblehead]

Watching this one....

[Stewart]

I did my first a few weekends ago. I think I did too much research beforehand as I was pretty intimidated by the whole thing. Needless to say I pushed thru and it turned out amazing. The whole process gave me a huge boost of confidence to try more things.
Enjoy the ride and keep us posted on your cook.


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[WildonionAB]

Here it is 5 hours in. Kettle is holding temp well considering it's -5c. Taken off the rack now that it's shrunken a bit. Reloaded charcoal and inserted thermometer. At 165f right now.

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[WildonionAB]

A little bit dryer than I would have liked.  Will take off at 198f next time. Good flavour and texture.  No complaints from my family!

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[HoosierKettle]

Nice smoke ring. It looks really good. I usually pull mine at 194 and rest. Not sure why it is always recommended to go to 200 or higher.


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[Davescprktl]

Looks great! 

[addicted-to-smoke]

Wow, that does look fine.

... Will take off at 198f next time. ...

As opposed to, what? You ran it higher?

[WildonionAB]

Wow, that does look fine.

... Will take off at 198f next time. ...

As opposed to, what? You ran it higher?

203f. First time mistake.

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[HoosierKettle]

Wow, that does look fine.

... Will take off at 198f next time. ...

As opposed to, what? You ran it higher?

203f. First time mistake.

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That's an easy mistake considering most of the info online recommends that. I've never figured that one out.


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[Foster Dahlet]

I think the most important test is the tenderness of the meat....Thermometer should go in very easily.....Sometimes that is in the 190's and sometimes it is in the 200's.

[WildonionAB]

I think the most important test is the tenderness of the meat....Thermometer should go in very easily.....Sometimes that is in the 190's and sometimes it is in the 200's.

I will make sure to check it sooner next time.

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