Brisket virgin - wish me luck

[Wildcat]

Not even a dirty plate for us to drool over?? :( ;)

[coyote]

Fine work S Stu.......................Do you deliver ? ;D
                                                  Coyote

[hillbillysmoker]

Looks great Stu.  Thanks for sharing the info.  Enjoy and have fun.

[SKSmoker]

That looks really good man! That is my next adventure for me. I hope mine turns out as good as yours!

[smokin stu]

I froze half right away and just pulled it out for tonight's dinner.  Steamed it for an hour to warm it up, then carved it up and tossed the meat with a hearty BBQ sauce and just dumped the meat in plain old buns.

I think it's better with the BBQ sauce as opposed to the mustard.

I better do another brisket....  just to be sure.

[SKSmoker]

You can never be sure if the first turned out right or not, so I think you are on the right path with making a second, or third, or..  ;D

I just did up my brisket and tucked it away in the fridge so I can put it in on Friday night. Mine was a packers cut and is about 11.5 lbs, so your timeline is a great guidline for me to go on. Thanks for you excellent post!

Good info on reheating as well. There is know way only two people will eat this brisket!!

[smokin stu]

SKsmoker, let us know how yours turned out.