Newbie Brisket

[Greg B.]

Hi everyone! On Sunday I decided to do my first brisket. After seeing alot of amazing briskets posted couple of day's ago I kind of hesitated to post but here it is. I bought my brisket from a butcher and had him trim it,he even gave me extra butcher paper.I prepped the brisket with SYD all purpose rub(thanks Chris)I liked it alot. I used the 14.5 (next time I'm going to use the 18.5)I started the smoker and it settled at 260-270 degrees.The brisket stalled at 155 so I wrapped it with butcher paper and waited for the probe tender moment.At 192 it was probe tender and let it rest in the cooler maybe too long.I don't remember the exact times I did everything. In the end I was not really satisfied,could of been more juicy. But the wife who likes medium rare steaks said it was not dry and ate a big plate.Oh and I foiled the water pan,and instead I put a water pan on the second grate. Next time I'm going to try injection and no water.Sorry for ramblin on,it was a great experience!
Here are some of the pictures:
From the butcher

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Prepped with SYD all purpose

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On the smoker

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Sliced

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Plated with cole slaw,beans,garlic mash,& garlic bread

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Try to do a better cook next time! Thanks for looking!

 

[John Solak]

Excellent looking brisket!!! Iowa Meat Farms sure is proud of their brisket though!

 

[Greg B.]

Excellent looking brisket!!! Iowa Meat Farms sure is proud of their brisket though!

John,its the first time I bought any kind of meat there.Very friendly service! The guy gave me a 5lb flat from a whole packer!

 

[russ olin]

Great looking brisket.

 

[Bob Correll]

Fine looking brisket and sides!

 

[Tony R]

Looks delicious!!

 

[Enrico Brandizzi]

That flat looks great to me. Some smoke ring and most important ai can see moistness ! Complimenti.

 

[Cliff Bartlett]

Great looking brisket and sides. Nothing wrong with experimenting with water pan. That's how you learn what works for you. Nice job.

 

[Mike Drewery]

I wonder what the price for the whole packer would have been per pound?

 

[Mildo]

Nice piece of meat. Well done!!!

 

[Greg B.]

Thanks guys for the compliment!

 

[Mike Coffman]

That doesn't look dry to me. Looks very tasty.

 

[Bill Schultz]

You did good Greg looks juicy from here, next time get the other end of that brisket too, it's the best part in my opinion

 

[Rich Dahl]

Nice looking brisket! Looks moist.

 

[Luke P]

Think you're a bit hard on yourself. I guess we all are. The meat looks moist and tender to me, and if you're wife is satisfied....that's all that matters

 

[Eugene A]

Thanks for the inspiration.

I'm planning on cooking brisket for July 4th. I thought it would be just the Boss and me. Now we've invited three more people. The brisket is small, maybe 4+ pounds. I'm thinking another brisket.

BTW, Greg, the cook you did looks good to me.

 

[Greg B.]

Thanks again guys!

Thanks for the inspiration.

I'm planning on cooking brisket for July 4th. I thought it would be just the Boss and me. Now we've invited three more people. The brisket is small, maybe 4+ pounds. I'm thinking another brisket.

BTW, Greg, the cook you did looks good to me.

Thanks Eugene! Have a great cook on July 4th! Don't forget to post pictures!

 

[Anthony Hunter]

Nice job!

 

[SE Davis]

Wonderful cook Greg. Brisket looks moist and juicy.
Scott