14 lb brisket


 
S

ShawnW

TVWBB Member
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Took about 10+ hours at 235 degrees. A lot sooner than I anticipated. I may have even let it go a bit too long because internal was 200 and it was just a touch on the dry side, but still moist enough to be delicious.
 
The first brisket I ever did was 10 lbs and it came out perfect. I am going to get another 10 lb and see if I can duplicate that effort.

I used a mixture of oak chunks and apple chips on this one.
 
I'm so jealous.

My first brisket was soooo tough you could've played tug-of-war with it! Then I followed the recommendations here.
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Cooked on wednesday and gone by Saturday - what?! 3 days? Someone on a hunger strike?
 
Forgot to take sliced pictures, though I do have one of it uncooked and one of it half cooked.

This was my first 'smoker' brisket. I have been cooking them in the oven for years, low and slow. Usually with dry onion soup mix for a rub. Delicious. However... now that I know how much better they are smoked... the oven will not be seeing them very much (if at all).
 
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