Personal size brisket.

[Jules V.]

Haven't cooked brisket in over a year so i decided to see if i can still pull it off.  Roughly 4 pounds of point  brisket after having it trimmed. Don't want anything larger since I'm the only meat eater in the household.

After 3 hours.

After 6 hours and ready for a wrap.

[KettleMaster]

Lookin good my friend

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[Jules V.]

Brisket turned out buttery and moist. Makes me wonder why i haven't cooked it for so long. Probably have to monitor the blood pressure/cholesterol for the next couple days.

[Jules V.]

Lookin good my friend

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Thanks. Brisket will definitely get back to a regular rotation.

[KettleMaster]

Did you wrap in foil at all? Nice bark

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[captjoe06]

oh man I probably shouldn't have looked at that so early in the morning and so far away from lunchtime.

[JEBIV]

oh man I probably shouldn't have looked at that so early in the morning and so far away from lunchtime.

hell, you have probably been at work for 3 hours by now, get to cooking

[Jules V.]

oh man I probably shouldn't have looked at that so early in the morning and so far away from lunchtime.

Lobster and brisket?

[AZogas]

I have never tried brisket but always wanted to..... that size is less intimidating

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[Jules V.]

Did you wrap in foil at all? Nice bark

Sent from my SM-G930W8 using Weber Kettle Club mobile app

Probably didn't have to but had to leave the house for couple hours when it was at 150 and by the the i got back it was at 175. Was getting hungry so i just wrapped it until it got to 202. Totally time on the grill was slightly less than 11 hours.

[Jules V.]

I have never tried brisket but always wanted to..... that size is less intimidating

Sent from my SM-G930V using Weber Kettle Club mobile app

Actually brisket is very easy to cook, just takes a very long time. But if you  haven't done brisket before, start with only the point portion as it's much more forgiving because  it's thicker and has a much higher fat content compare to the leaner/thinner flat portion. A full brisket is a bit tougher to execute because of the different thickness and fat content of the slab. Just monitor cooking and IT temperatures. If you hit a  prolonged stall, increase temperature by 15-25 degrees. Also, always wrap it in foil once you hit 160-170. Once you're confident enough, you can skip the wrap portion.

[bangjul16]

hi jules,wht is the temperature of the heat?

[Jules V.]

hi jules,wht is the temperature of the heat?

Probably anywhere  between 250-275F.  For low & slow brisket, i usually aim for 260-270F.

[SMOKE FREAK]

Excellent cook JV

[hawgheaven]

Looks really good JV. I am WAY overdue to fire up some brisket... thanks for the inspire!