Alright here we go..first brisket attempt

[Chili Head]

I yanked it and it's now resting in the cooler  ;) I gotta tell ya..this smells great!!! I was hoping to get it a bit darker though.

[hal4uk]

Smells fine from here!

[Chili Head]

I'll let you know how it tastes in about 3 hours  ;)

[KyNola]

I think it looks pretty darn good.  I like the color on it.  Looking forward to seeing the sliced pics.

[squirtthecat]

Looks great!   Hal and I will be right over.

What temp were you running at?   That's almost a turbo brisket..

[Chili Head]

That's almost a turbo brisket..

Thats what I was thinking. I was kinda floored it was done in six hours after reading how everyone elses was taking hours more than expected. I pre-heated at 250 and when I stuck it in I lowered the temp to 230.

[classicrockgriller]

6 HRS? Something is wrong!

I kinda figured the Angus would cook a little faster, BUT not that much faster!

[GusRobin]

I pre-heated at 250 and when I stuck it in I lowered the temp to 230.

where were you measuring the temp in relation to the meat (above? below?)

[KyNola]

I'm with CRG here.  6 hours?  As I said earlier the color is really nice but something here bothers me.  Will be interested to hear your take on it.

[classicrockgriller]

Now I'm a bit worried..here's the temp after just 5 hours. Only 10 more degrees to go with the BDS set at 230. I woke up and looked at the maverick and it's showed the IT at 210  :o Freaked me out!! Stuck the dial probe in and we're at 175.. I need to look into the maverick being off 30 degrees I guess.



It looks and smells great but shouldnt a 7.5 lb brisket take about 11 hours?
Here's how it looks so far ..



Once it hits temperature will it hurt to lower the temps to hold it around 185-190 so things will tender up?  I would like to get a bark on it too.

These pics, the probe looks like it is in the "no man land "between the flat and point.

[Pachanga]

I agree with CRG on the no man's land probe insertion.  I use probes in the flat just about where the right hand probe wire crosses the brisket in you photo.  If your probes are in the fat ribbon a worthless reading will be the result.

Check your probes at known ambient temperature and in boiling water.

Pachanga

[Chili Head]

Well I learned a couple things..check your probes for accuracy and know your cut of meat before you cook it.
I had the probes in the fat ribbon throughout the entire smoke. Live and learn!  :D  Also the cook time was closer to 9 hours not 6  :-[  I put it in around 1:15 am and pulled it around 10:15 am. The next brisket I do I'll smoke it for three hours instead of two, the smoke flavor was very faint .

But it turned out fantastic!! The wife was loving it and BBQ is her favorite food too  :D ;D It's as good as any local BBQ from any food joint in my area. I'm having a blast with my bradley!!

[GusRobin]

looks great  --the learning part is the fun part,

[squirtthecat]

Awesome!

Was it tender enough?   9 hours might be about right if your Bradley was running smoking hot..

[Chili Head]

It wasnt too tough at all squirtthecat. I think I lucked out but it could have been a bit more tender. The next one I do I'm going to set the temp at 210 instead of 230 so it cooks longer.