First Brisket

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honeybadger
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First Brisket

Postby honeybadger » Sat Aug 17, 2019 6:18 am

Hey Y'all,
Got my fire dialed in and Brisket on at 0630hrs. Seasoned stack of Oak. Good clean smoke targeting 275°.
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honeybadger
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Re: First Brisket

Postby honeybadger » Sat Aug 17, 2019 7:00 am

helper...
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Re: First Brisket

Postby TxSquarebody » Sat Aug 17, 2019 7:06 am

Help ya cook, or help ya eat? :D
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Re: First Brisket

Postby OldUsedParts » Sat Aug 17, 2019 7:33 am

:tup: :cheers: :cheers: :cheers: Maybe we'll call this a "Saturday Sheperd Sentry Smoke" :salut: :salut: :salut:
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Re: First Brisket

Postby Norway Joe » Sat Aug 17, 2019 7:59 am

Love dogs "helping" with food. I have one, too. Brisket will be great with that helper.

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Re: First Brisket

Postby Txdragon » Sat Aug 17, 2019 9:09 am

Off to a good start! Your helper looks ready and attentive..
My helper does this...
20190810_163105.jpg
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honeybadger
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Re: First Brisket

Postby honeybadger » Sat Aug 17, 2019 5:45 pm

Hey y'all,
My first one in the books! Very pleased with outcome! Will trim a lil more fatcap next time, but yumm!
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Re: First Brisket

Postby Txdragon » Sat Aug 17, 2019 7:06 pm

Nicely done. Remember: fat can always be removed after cooking. Too much removed beforehand can be disastrous!
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Re: First Brisket

Postby bobcat1 » Sat Aug 17, 2019 7:25 pm

Yum! That looks awesome! Congrats. You knocked it out of the park! :salut: :chef:
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Re: First Brisket

Postby bsooner75 » Sat Aug 17, 2019 8:00 pm

That’s a good looking brisket. You sure it’s your first?


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Re: First Brisket

Postby honeybadger » Sat Aug 17, 2019 8:09 pm

thanks everyone for the kind words. :salut:
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Re: First Brisket

Postby TxSquarebody » Sat Aug 17, 2019 9:04 pm

Great looking slice! Good job :salut: ! :texas:
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Re: First Brisket

Postby k.a.m. » Sun Aug 18, 2019 7:54 am

Looks delicious. :D :salut: :salut: :salut:
Always remember slow and steady wins the race.



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Re: First Brisket

Postby Chasdev » Mon Aug 19, 2019 6:27 am

Way to go!
I've just moved to the "don't trim as much" camp myself and I must say I like it a lot.
Way less work, fewer cut fingers, less waste in the trash and the meat is more juicy.
Once the fat is cooked it comes right off anyway.
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Re: First Brisket

Postby Rambo » Mon Aug 19, 2019 6:40 am

I trim to a quarter inch and also remove the thick fat in between the flat and the point. To each his own. I only do 4 or 5 Brisket a year so the extra work doesn’t bother me
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