Second go at a brisket

[Matt Q]

Trying for brisket number 2 tonight on the Smokefire. I was happy with the first but, having never cooked a full brisket before that, there was room for improvement. Started off at 12 pounds and now about 9 pounds after trimming. Seasoned with Meat Church Holy Cow and Holy Gospel with a mustard binding. Throwing it on at around 9-10pm with a 2-hour smoke boost With LJ oak pellets and then 225. Probably will be up early to wrap.

 

[Dave Mazz]

Good luck! Looking forward to the finished brisket.

 

[Bruno]

Looks great!

 

[Bruno]

I see your a few hours ahead of me on the time zone , good luck, you got this!! I picked up an injector and will hit the flat with some beef broth next time I do a brisket.

 

[Matt Q]

About 10 hours in and looking good so far. Think I have just about hit the stall. Probe 4 is a second ambient probe. Probe one is in the middle, probe 2 flat, and probe 3 is the point.

 

[Matt Q]

I have to say that the Smokefire did amazing last night. Had rain and thunderstorms and she performed without problems.

 

[Bruno]

Looks amazing!! Have a great 4th

 

[Matt Q]

I haven’t used a probe to test grill temps. So far it has been rock solid. I have noticed that the temps are more consistent at 250 than at 225.

 

[Lew Newby]

According to my Son in Law my BBQ is never perfect so I need to keep parcticing so he can keep sampling. Works for me. You're looking good.

 

[Matt Q]

So it turned out pretty good for my second try at a brisket. Great smoke ring and very tender but the flat was a bit dry.
Btw, I know I cut the flat wrong in the picture. I was cubing it for burnt ends.

 

[LMichaels]

Lookin delicious there

 

[Rich Dahl]

Nice cook Matt, looks great.

 

[Bruno]

Looks awesome!! My last flat was a little drier than I would lik so I picked up an injector, I’ll let you know when I put one in and see if it makes a difference.
Hell of a feast right there!! Hope you had a good 4th!

 

[Michael TX]

Looks awesome!! My last flat was a little drier than I would lik so I picked up an injector, I’ll let you know when I put one in and see if it makes a difference.
Hell of a feat right there!! Hope you had a good 4th!

Looking to do the same, let us know.

 

[Matt Q]

So I reheated the brisket the next day by putting it in foil and heating it for 25 minutes at 275 in the oven and it tasted better than the first day. It was much more tender. Does that mean I should have cooked it a bit longer initially?

 

[Bruno]

Hard to tell, all that pork I did on the 4th got better and better By the day.