First attempt at brisket

[Timothy F. Lewis]

Well done! Next time give it another hour resting, see how that changes things.

 

[Eric-NH]

Well done! Next time give it another hour resting, see how that changes things.

That's about the only thing I would do differently. And really just to see. As it was, it is SUPER juicy and tender. Thumbs up from everyone. Father in law has done a few and we both expected it to have some issues (learning curve and all) but really was dang close to perfect

 

[Mark Silver]

Pulled at 2 pm, cut at 330 to feed the hungry masses. It was AMAZING, I'm pumped at how well it turned out for my first try

 

[Timothy F. Lewis]

Hey if Ric Flair is happy, I‘m happy!
Be advised, we tend to be our own worst critics, always finding the little things that we could improve “next time”.
I’m happy your brisket turned out well, they are always good for a crowd!

 

[Eric-NH]

Think I may try another brisket this weekend with longer rest time. I'll let you know if it's noticeably different!

 

[Timothy F. Lewis]

Think I may try another brisket this weekend with longer rest time. I'll let you know if it's noticeably different!

Well, I have learned that the three to four rest really improves the texture and succulence of a brisket, longer rest is my biggest revelation for both butts and brisket, four hours in a cooler with foil and towels, yeah buddy!

 

[Eric-NH]

Well, I have learned that the three to four rest really improves the texture and succulence of a brisket, longer rest is my biggest revelation for both butts and brisket, four hours in a cooler with foil and towels, yeah buddy!

Rested about 3.5 hours this time. Not sure if that made all the difference, but it sure was amazing. I'll do a separate post on the cook