My First Smoked Brisket

[Final Pythagoras]

I just started my first Beef Brisket at 11:30 pm, and hoping to have it ready for Saturday dinner.  It was 12.86 lbs from the local butcher shop, and smoking it on my 22.5 in webber.  Getting it dialed in for 225 F. If the wind cooperates...or it will be a long night.   Using my own dry rub mix, and soaked smoking wood on Kingsford.  Wish me luck.   I'm expecting 1 hrs and 15 min per pound give or take.



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[jcnaz]

Good luck! 😉

Keep us updated. I am still getting up the nerve to tackle a brisket.

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[Final Pythagoras]

Good luck! [emoji6]

Keep us updated. I am still getting up the nerve to tackle a brisket.

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It's now 8:05 am and the temperature has reached 159 F. ....but it's looking good.  Here is the latest pictures.



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Here is the final product...it was nice and moist!

[1buckie]

Lookin' good !!!


always a good sign when you get the juice puddling on top.....

[Davescprktl]

 Nice! 

[Final Pythagoras]

Thanks to all for the encouragement.  It was not as hard as I thought.   I upgraded to the Smoke dual Thermometer, and it woke me up when I needed to refill charcoal - very reliable.   I was able to sleep, and the brisket got to smoke undisturbed.   Low and slow takes time, but it should be very tender....lots of puddling and nice bark.  I'll post sliced pictures later.


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