First Brisket

[Bradley S.]

Did a 11.3 # brisket today, high heat, lightly seasoned. Smoked 4 hrs, then placed in foil pan for an additional 1.5 hrs. Heat ran in the 350-360 range. Seemed dry at first but I let the meat rest and the longer it rested the better it got. I would try to keep the heat a bit lower the next time, overall pretty well pleased.

 

[Jim Lampe]

great colour on that brisket Bradley!
Painted on smoke ring, love it!!

what part of what midwest are ya from?

 

[Bradley S.]

From down around Iowa City, IA. Was just up in WI this past weekend for Fri nite Fish Fry near Fall River just North of Columbus. My bride is from New Berlin.

 

[S Riddell]

Good looking brisket!

 

[Paul Kastner]

That looks like a pro did it.

 

[Ed M.]

Great looking brisket, Brad!

 

[DaleW]

That looks like some fantastic bark! I would love to sample that--maybe just a pound or two!

 

[Bradley S.]

Great looking brisket, Brad!

You were my inspiration Ed!!

 

[Kim Drana]

That brisket looks darn good...great color!

 

[Mike Coffman]

Excellent brisket Brad!

 

[John Solak]

Very nice!!!

 

[Jon Des.]

Looks great. HH is a great way to make brisket.

 

[Tony R]

Nice bark

 

[E Brunner]

Nice Brisket!!

 

[Brad Greer]

You did the name Brad proud!