1st Brisket (with pics)

[Zerolimits]

Did my first brisket, after testing the Bradley out with a few chickens first.  Loved the chickens, but have read so much about brisket here, I had to try it.

Bought an 11lb beast from the local butcher.  Here's a picture of the whole thing...point and flat together, still in the vaccum pack.




I separated the point from the flat, cutting along the "fat line".  Here's a pic of the point.




And a pic of the flat (untrimmed).




Here are both pieces, separated and trimmed of fat.




Here are both slabs, smothered with the rub.  I used a brand of seasoning salt from BENDE (hungarian company).




A photo of the finished flat...



And after the cut...ready to be served.




I was real happy with my first attempt, as were the neighbors.  I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing.  When I do it again, I think I'll let it go a little longer/higher internal temperature.

Thanks for providing some great pointers for a newbie on this board.  I've been reading for the past 6 months, but haven't had much to add along the way.

ZL

[Mr Walleye]

Looks great ZeroLimits!  ;)

Mike

[Wildcat]

It look great indeed!

[Buck36]

Brisket looks great! It is 6:45pm here and it is over two hours before I can leave to go home and eat.

.....these pictures are cruel.

[Ontrack]

Beautiful from start to finish, Zero. Thanks for the pics.

[La Quinta]

Looks awesome Zero...you need Ice sauce!! :)

[Arcs_n_Sparks]

Zerolimits,

Outstanding photos and outcome.

Arcs_n_Sparks

[Zerolimits]

Forgot to add that I smoked this for 3 hours, alternating maple and apple pucks.  Also spritzed with apple juice along the way.

[Consiglieri]

Well timed post for me.  I'm trying to decide if I should cure a pastrami or smoke a brisket.  I think I know which way I'm leaning. 

[La Quinta]

Consigs...do Habs pastrami...it's awesome!!!

[Consiglieri]

Ms. LQ: wholeheartedly agree that the pastrami is a fun, tasty project.  On top of which, I want to try the steam technique since my last try was very flavorful, but a bit dry.

All the same, thinking a little relative immediate results (12-15 hours instead of a 5 days plus those hours) coupled with these nice brisket pix make me want to try a little TX bbq.  Except the new snow is pretty tempting too.  I'll figure it out and report back.

[begolf25]

Looks great! I haven't used the Bradley for weeks now and these pictures might have me at my butchers tomorrow..lol

[Biggun]

I was real happy with my first attempt, as were the neighbors.  I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing.  When I do it again, I think I'll let it go a little longer/higher internal temperature.

Thanks for providing some great pointers for a newbie on this board.  I've been reading for the past 6 months, but haven't had much to add along the way.

ZL

Looks great! Briskets vary greatly as to their tenderness temp. Test it with a temp probe or fork when you are at 180* or so...if a probe doesn't go in like a hot knife through butter, let 'er go for another 5* and try again. You'll get a better feel for the tenderness this way!