First Brisket...

[Guest]

...and it tastes darn good. I posted a couple weeks ago about storing a freshly purchased brisket before cooking. I followed Chris and Jim's advice on wrapping it in foil and freezing. Worked great, thanks for the help. Had a little ice on it, but turned out great.

It was a 9 pounder, cooked it for 12 hours in the 225-245 range. Temp held constant despite being a balmy 2 degrees here in Wisconsin...here is another cheer for our trusty WSM!!

First Time Brisket mistakes:
-Left too much fat on. My fat cap was WAY too big, spent a lot of time picking off the fat.
-Probably didnt refil the water enough.
-Forgot to clean water pan last night...woke up to a frozen pan/fat mix. Ugh.
-Didnt have enough beer to enjoy the meal

 

[Jerry N.]

Didn't have enough beer! Whats wrong with you man! Oh well, I'm sure you were full and like most cooks, there's always something to be learned.

 

[Susan Z]

For my family, there's no such thing as too much fat on it! Man oh man that stuff is sooooo delicious. Just glistens there on the brisket, melts in your mouth like straight butter, baby..!