Steve Madden
TVWBB Super Fan
Took my first shot at brisket last Friday night and it went fairly well. I probably could have trimmed a little more of the fat off but I’m sure you learn as you go.
Picked up a 13lb Prime brisket from Costco.
Rubbed down with Oakridge Black Ops sample bag which just happened to be just the right amount for a brisket this size.
Loaded the basket as full as possible with some of the last of my Weber briquettes and added 6 lit coals to the pile to get started.
And on she went just after 7pm on Friday evening.
Got her settled around 250 and called it a night. Woke up around 2am to find she held pretty well.
Back to sleep and up again around 7am to find this.
Most of it probed very easily except for the skinny end of the flat. I pulled it and let it cool to 180 and packed it in a cooler for most of the day.
Checked the fuel and I had plenty left so on went the short ribs for a few hours. I just couldn’t resist these when I saw them at the store.
Smoked them to about 160 and wrapped them. They went slightly longer than they should have as I was out with the family. Still very good just slightly over done.
And for the slicing. I don’t have much to compare it to but most of the flat was pretty juicy except for the thin end that didn’t probe well.
And finally the leftovers. Decided to pull the point as it was so rich sliced and I had seen Chris A mention in a video that is what he likes to do. It turned out great and made for terrific sandwiches.
Picked up a 13lb Prime brisket from Costco.
Rubbed down with Oakridge Black Ops sample bag which just happened to be just the right amount for a brisket this size.
Loaded the basket as full as possible with some of the last of my Weber briquettes and added 6 lit coals to the pile to get started.
And on she went just after 7pm on Friday evening.
Got her settled around 250 and called it a night. Woke up around 2am to find she held pretty well.
Back to sleep and up again around 7am to find this.
Most of it probed very easily except for the skinny end of the flat. I pulled it and let it cool to 180 and packed it in a cooler for most of the day.
Checked the fuel and I had plenty left so on went the short ribs for a few hours. I just couldn’t resist these when I saw them at the store.
Smoked them to about 160 and wrapped them. They went slightly longer than they should have as I was out with the family. Still very good just slightly over done.
And for the slicing. I don’t have much to compare it to but most of the flat was pretty juicy except for the thin end that didn’t probe well.
And finally the leftovers. Decided to pull the point as it was so rich sliced and I had seen Chris A mention in a video that is what he likes to do. It turned out great and made for terrific sandwiches.
I think you nailed your first brisket, and I love the pulled point! And the marbling on those short ribs?!?! Wow! 
