1st Brisket

[nittsche]

Joined the forum a few months back
Right after I got my B&R offset smoker.
Really enjoy reading the post and learning from them
Have done my fair share of grilling in my time but this is my first attempt at low and slow with a brisket
Shoot, I've never smoked anything until I got the smoker
Did this over the 4th
Came out a bit dry but overall pretty good
Wife liked it

[Kevin_Texas]

Hard to tell from the pic but did you slice across the grain? If not that will make it tough..

[Sailor Kenshin]

Send it to me for testing!

[ChileFarmer]

If the wife liked it. It came out perfect. Looks good. CF

[BluDawg]

If it was dry & chewy you need to cook it longer When the thickest spot on the flat probes like soft butter it's done reguardles of the meats temperature

[RWBTEX]

Slices look correct, good job

[k.a.m.]

Those slices need a flour tort and some fresh pico. Nice work on your first brisket.

[JMoney7269]

Nice looking cook! What bludawg said. If you can't slide a Shishkabob stick through it easy, it's undercooked. A undercooked brisket will seem dry since the muscle tissues haven't broken down yet which makes that brisket rich, juicy and tasty. Usually around the 210 internal temp mark is when I get that "hot knife through warm butter" feel

[nittsche]

Thanks for all the comments
Lessons learned.
Pay attention to how the grain runs before putting it in the smoker and probe the meat for tenderness
I just pulled it at 203 and let it rest this time around
Plan on doing some ribs and sausage this weekend