my first brisket

[Dave Golly]

been putting off doing a low and slow brisket for a few months , anyway judge for yourself suggestions welcome

 

[Kim Drana]

Looks great! Nice plate of food!

 

[Bob Sample]

Looks nice and juicy. Doesn't look like you used a rub, did you just sauce it?

 

[Rolf Jacobsen]

Very nice plate Dave and it looks really juicy. I'd say you did VERY good. I'm with Bob, did you use any rub or sauce?

 

[Wolgast]

Looks great to me!

 

[Monty House]

Nice work. (Where's NSW, by the way?)

The photos make it appear that you sliced with the grain vs. against it. You might want to turn your brisket 90 degrees and try cutting against the grain. Many of us find it makes for a more tender bite.

 

[Bob Sample]

Nice work. (Where's NSW, by the way?)

The photos make it appear that you sliced with the grain vs. against it. You might want to turn your brisket 90 degrees and try cutting against the grain. Many of us find it makes for a more tender bite.

Looks to me like it had a small point and that's the end we see sliced, grain can run different directions in the point and flat.

 

[John Solak]

Looks great!!

 

[Mike Coffman]

Looks great!

 

[Bob Mann]

Nice cook!

Bob

 

[John Osmond]

I've been putting off doing a brisket as well, but you have inspired me to get it done. Yours looks great.

 

[Dave Golly]

Thanks everyone for the nice comments
Yes I sauced it with SBR
Very light rub of SYD

 

[Mike from Little Rock]

WOW!!!! Looks really good!!! I'll take two plates of that!!!!

 

[Dave Golly]

Nice work. (Where's NSW, by the way?)

The photos make it appear that you sliced with the grain vs. against it. You might want to turn your brisket 90 degrees and try cutting against the grain. Many of us find it makes for a more tender bite.

nsw is a state in australia, sydney is the capital i live about 1 hour drive north of sydney

 

[Mike P.]

Excellent food Dave! And Welcome!