Txdragon's Txbrisket attempt 1

[CypertJ]

300 straight through, wrap @180, pull @210 or when it probes like buttah. If the pit goes a little above 300 no biggie, and no peeking till 3 hr mark or 180 internal
Throw it on @8, will be done by 2, let it rest on the countertop wrapped in a towel, and you will be $$$$ any day of the week

This is the way to go. Hope you turn out some smoked goodness either way you go. Just keep the fire burning and the temp steady.

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[Txdragon]

I have a few progress pics, but no way to get them up here. No home internet yet so uploading to my computer wouldn't do much good. Lol. Lemme see what I can do with the photobucket iPhone app..

[Txdragon]

[Txdragon]

[Txdragon]

[Txdragon]

Sorry if the pics are ginormous. Lol. Gonna give it another couple hours on this side, then gonna wrap it up and cook it til I get a buttery soft probe. After that, gonna let him chill out in the oven for a while to rest.. Crossing fingers. Lol

[JMoney7269]

Looks good, how Hott you runnin?

[Txdragon]

Looks good, how Hott you runnin?

There's no numbers on the temp gauge. All that it reads is, "warm, ideal, hot".
"Ideal" runs about 225-350, judging where I'm trying to keep the needle, I would say 285-300.

[Txdragon]

Getting wrapped and going back on for a couple hours til the probe says she's done!

[Txdragon]

WOOOOOOHOOOOOOO!!!!!! Success baby!!!

[Txdragon]

[Txdragon]

Juicy, tender, gorgeous smoke ring. Cut slices about 3/8" will not just fall apart, but not much effort at all to pull. I am happy!! The flavor was very good, what brisket should taste like. I would certainly like to work on my rub a bit. Flavor was good, but a little zing would be better. I see what I need to correct next time around, but this mountain is generally conquered!!! I feel a sense of accomplishment right now like no other!

[Gator]

Nice TD! Enjoy.

[k.a.m.]

Juicy, tender, gorgeous smoke ring. Cut slices about 3/8" will not just fall apart, but not much effort at all to pull. I am happy!! The flavor was very good, what brisket should taste like. I would certainly like to work on my rub a bit. Flavor was good, but a little zing would be better. I see what I need to correct next time around, but this mountain is generally conquered!!! I feel a sense of accomplishment right now like no other!

Awesome job Txdragon brisket looks pretty. And you know which way you want to travel from here. That my man is what paying attention to your cook is all about. Nicely done.

[JMoney7269]

Dayum Gina! That looks good. Now that's Cookin by feel, 225-350 lol!
When you say "zing", describe what you mean? Usually it's a simple fix. I'd say you nailed it