First brisket succes

[bbqking01]

So for me it was my first brisket success. I've tried before and failed more than once, my wife got it down, so I usually let her do it. Not exactly what I wanted the outside to look like, but it's ok. Decent smoke ring too.


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[JEBIV]

Looks good to me !!

[michaelmilitello]

Congrats!   Looks grate.  Brisket is my favorite bbq to cook. 


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[Darko]

I'd be all over that!

[cigarman20]

Looks good, what did you cook it on?


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[bbqking01]

18" wsm


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[Dc_smoke309]

yum . Haven't done a brisket in awhile . Looks good !


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[cliffhanger]

Nice! It's making my mouth water. Anything you learn from the experience? Is there anything you would change next time?

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[Kain]

Nailed it! Nice smoke ring


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[bbqking01]

The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I don't have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.


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[Dc_smoke309]

The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I don't have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.


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The cooler thing is impressive. I had a pork butt that cooked wayyyyy faster than I wanted it to. And I was serving guests than evening . It stayed in that cooler wrapped for 5 hours and it was still to hot to handle with my hands .


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[dirtydog]

So I did my first brisket on the weekend and sorry to say I failed. 
It was tough. Had a couple good pieces in it. But epic fail. 
I use a 22" Weber kettle. 
Still not sure what I did wrong. 
I used the smoke 2 thermoworks.  Had a hell of a time getting and keeping temp at 225. For any length of time.  Any advice anyone?  I was trying to go for Texas flavoured. Which the flavour was great. 


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[bbqking01]

The wife starts out 15-20 briquettes on each side and goes out every 3-4 hours and adds 10 more to each side.After 6 hours, she wraps it in foil, then keeps adding about 10 briquettes every3-4 hours. She keeps this up for about 14-16 hours. Then rests it in an ice chest for about2-4 hours. She doesn't even check the temps...she has made it 3-4 times and knocked it out of the park everytime. So total time is about 18 hours.6 unwrapped, 8-10 wrapped, then rest in ice chest.


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[michaelmilitello]

If it's tough, you most likely under cooked the brisket.  Brisket has to be cooked to tenderness and not by temperature.   Temperature is a good guide.  Somewhere around 195 internal, start checking for tenderness using a thermometer probe.  If it goes into the meat with ease and little resistance, it's done.  If not, continue cooking and re-check. 


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[dirtydog]

Thanks.  So I've tried a few things.  And I have had great success. 
So I changed my brand of briquettes and I used the snake method.   Worked great.   Just need to make sure now on rub and wood for a Texas brisket.   That's my goal.   
Finally found a good KC rub and sauce for ribs I like.   I have to make from scratch though.   
Now I'm on too beef jerky this week.  Gonna try that.  Got a turkey tomorrow too.   


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