Thanks for the inspiration! I plan to try my first one this weekend (just a flat though). I may try it on my mini.
@hoochiemama was it a go?
If so, hope it went well !!!
"The underside was on the burnt side, but tasted okay. I'm going to have to figure out a way to protect that next time. I didn't wrap at all during the cook, so there may be some benefit to doing that next time if I don't figure out something else. It was cooked fat cap up, so could flipping it the other way help?"
Good looking brisket! You could try putting it in a pan with a rack for part of the cook? What wood did you use?
Some folks start far cap down to protect from heat/burning for the first hour or so. But it looks spot on from here!
Done both of these things at times.....
In a pan, but up on a rack or the reverse of burnt will come true.....all mushy from sitting in the juice it drops.....you can add a little beef broth to the bottom of the pan & that, with the beef goo that drips makes a great au jus.......
I cover with foil, but that will steam & soften the bark some so keep that part in mind..........
Fat cap down for the 1st part of the cook.....until the beans go in......
It's sealed up & the burn is good & stable by then.....
Topic: First Brisket Ever! (Read 4432 times)
