Nice job on the brisket. Definitely takes a few cooks and lots of mistakes to start turning out good brisket. My problem the first few cooks was the point and the flat cook at different rates. When I started turning the brisket every hour and using bricks to block off the flat or point (whichever was cooking to fast) that made the difference. A Full packer brisket is large on the 22in, especially if the brisket is over 11 or 12 lbs. So hard to keep it indirect sometimes. To echo everyone I've learned from...the most important thing is to not get impatient and cook to tenderness not temperature. If it jiggles and wiggles that's a good sign. Could be 198 internal or even as high as 210. I've heard stories of higher too. This was the last one I did (13lbs) on Monday...my 8th brisket and it was still a little dry on the flat. Getting better each cook though and so will you! Keep the fires lit
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Topic: First brisket succes (Read 6450 times)
