First ever Brisket smoke.

[Kevin L (NKY)]

Well it was a smaller one say 15 lbs from the butcher, then I trimmed it down about 2.2 lbs then trimmed it down to fit my 18.5 WSM.
Smoked to for like 11 hours to about 197 degrees then I put in the oven till probe tender, then pulled and let cool down to 180ish then put back in oven till I took it to church then put in church oven foe 2.5 more hours and it was still juicy and tasty bark and nice smoke ring. People loved it as there was none left not even dog scrapes. So I am real happy but my arm is sore from patting myself on my back so much !!! That attached photos are from from about 2.5 into the cook, no more photos.

 

[BFletcher]

LOL!

That is a beauty and congratulations!

 

[Timothy F. Lewis]

The arm will recover. Of course it will be a recurring injury for years to come, that’s just how it goes.
If it was going to be a bit warmer this weekend, I’d be doing a brisket but, between weather and lack of guest space, I might just do some ribs. I’m getting antsy for some barbecue treats other than burgers and chicken. I need some brisket or pulled pork!

 

[Bob Bass]

Excellent cook Kevin !

 

[Len Dennis]

Tasty looking, that's for sure.

Next time, try the high heat method. 5-6-7 hours and you're done

 

[Andy Kaminski]

Nice job on the brisket Kevin.
I haven’t done one yet on my 18 but hope to punch that ticket soon.
How hot was your grill temp?

 

[Kevin L (NKY)]

Tasty looking, that's for sure.

Next time, try the high heat method. 5-6-7 hours and you're done

I may have research that process. Save a lot of time