My First Shot at Brisket

[A Carver]

Done many pork butts, turkeys, chickens over the last year or two (with a lot of help from this forum) and finally felt comfortable enough with my 18.5" WSM to give brisket a shot. Did this cook about a month and a half ago, so not sure on the exact weight anymore, but was a full packer from a local meat store.

Seasoned with salt, pepper, cayenne, and a little paprika.

Went on the smoker (barely) about 11:00 PM and removed sometime around noon the next day.

Wrapped in foil and let sit for an hour then sliced.

Passed the time with this, from one of my favorite Iowa Breweries Toppling Goliath.

Smoke ring wasn't the greatest, but man it had great flavor. It was a big hit at our house and will be doing it again soon.

 

[Andy Erickson]

Looks awesome and Go Hawks!! I love SOSUS too!

 

[Cliff Bartlett]

Great looking brisket. Nice bark.

 

[Bill Schultz]

Looks great AC, packers are tricky and you did well

 

[Van DeWald]

Yum! Looks great.

 

[russ olin]

You done real guud.

 

[ChuckO]

Wow first time and out of the park hit. Nicely done!

 

[Craig Alumbaugh]

That brisket looks delicious

 

[Charles H.]

I agree with the others, nicely done.
FWIW I have never achieved much of a smoke ring and it used to drive me crazy.
After trying just about every trick short of MSG I quit worrying about it.
Tenderness, moistness, and favor is all I care about now.

 

[Barb D]

Outstanding job AC, that brisket looks real yummy.

 

[Enrico Brandizzi]

Looks really tasty with that bark.
What about moistness?

 

[Brian Dahl]

I would have been ver-r-ry happy to have my first brisket turn out that well.
Nice work.

 

[A Carver]

Looks really tasty with that bark.
What about moistness?

Thanks all.

As far as the moistness, it was fantastic. The sliced picture doesn't really do it justice, but I was really happy with it.

 

[Dustin Dorsey]

Brisket looks great! Good job!