First Brisket Ever!

[Johnpv]

Nice looking brisket there!

[OnDaRocks]

Nice! I would say first time...JOB WELL DONE!! looks very tasty... I hope my first one looks that good

[Chuck]

@austin87 I will look into the fat cap down trick for the next time, thanks for the tip.

@crowderjd Yeah, it was kinda expensive but I figured it was meant to be. I justified it with thinking of how much a few brisket sandwiches would cost.

[1buckie]

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.....

[hoochiemama]

@hoochiemama  was it a go?

If so, hope it went well !!!

Yes and no . It was definitely edible and tasty but leaned a bit too far on the dry side.  I guess I expected that. Won't prevent me from trying again though!

[SixZeroFour]

Sharp looking copper there Chuck, and the Brisket came out great!

[Metal Mike]

A Brisket on Copper.

I need to add both of those to my repertoire...