SD9 - First Brisket - First Overnighter

[MattP]

For this year's Smoke Day (my first ever!) I have decided to do an overnight smoke (my first ever!) with a packer brisket (my first ever!). Full commentary is over here but here are pics...

Brisket got started around 8:30 p.m. Sunday night, here it is maybe 20 minutes after it went on.

And here it is about 10 minutes later, after I realized I had placed it on the cooking grate fat down, rather than the fat up that I intended to do.

Couple of pics from my 7:00 a.m. check...

 

[V_Rocco]

Wow! That looks GREAT...

 

[Kaz S]

That does look good. How was it? Everyone like it?

 

[Tim McCann]

Looks awesome!

 

[Brian Dahl]

Lookin' great for a trio of "first times"!

 

[Tony R]

I bet it was delicious Matt.

 

[Mike Coffman]

Tasty looking brisket Matt!

 

[Paul Kastner]

Looks like it is a winner

 

[Dave O (Alaska)]

nice looking hunk o cow!

 

[John Solak]

Very nice!!

 

[Mike Cosgrove]

Looks perfect, you're a natural.

 

[MattP]

Photos of the brisket shortly before I took it off the WSM:

I pulled this off after 13.5 hours of cooking. I then let it sit on the counter for 15 minutes in an attempt to stop the cooking process, before wrapping it up in two layers of foil and sticking it in a towel-lined cooler, for transport. It remained in the cooler for about three hours, at which point I took it out to serve-- sliced the flat and shredded the point.

For this being my first attempt at a brisket I'm pretty happy. It was pretty tender, fairly moist, and quite flavorful. I did feel like in general it was a little over-cooked, particularly one end of the flat. Sort of wondering if my packing in foil/towels/cooler was a little too good, causing the meat to keep cooking during those three hours before we ate.

Here's a shot as I started to slice it. It's probably the worst "completed" photo I could share, as this is the part of the flat that I feel was rather over-cooked, but I didn't think to take another photo later on when I got to the best-looking portion of the flat.

Fed 21 folks today with this, zero leftovers. I do see some areas I could improve on for the next brisket I do, but considering this was my first I'm happy with the results.

 

[Gary H. NJ]

Always glad to see a whole packer brisket. Nice job Matt!

 

[Andy Beers]

Winner winner brisket dinner

 

[Bob Mann]

That looks great Matt!