First Brisket Ever

[ronman451]

I've always been intimidated by the brisket cook. A few weeks ago, I found Angus briskets on sale for a buck-seventy a pound so I bought a few and stuck them in the deep freeze. Pulled one out this weekend and took the plunge...


At $20-25 a brisket, these seemed like a good deal.


All trimmed up and rubbed with Oak Ridge Black OPS brisket rub.


12 hours on the Memphis at 225 degrees (until the flat was probe-tender), 3 hours in the Igloo. The Black OPS rub made for a nice bark.


Very happy with the finished product!

[Roget]

Looks like you had a great cook.

[TMB]

Looks really good from here nice job!

[KJRsmoker]

Very nice.

[smokeasaurus]

First brisket my a$$$$$$$     that is about as good as a brisket cook I have seen for a first time attempt.

also, a super great price for Angus grade.

you nailed it.

hope you took notes so you can duplicate your brisket success on your next cook.

[ronman451]

First brisket my a$$$$$$$     that is about as good as a brisket cook I have seen for a first time attempt.

also, a super great price for Angus grade.

you nailed it.

hope you took notes so you can duplicate your brisket success on your next cook.

Ha! Yeah I took notes. I got a little nervous near the end of the cook because the point was probing tender but the flat was not. I kept checking every half hour or so and was beginning to think that maybe I just got a bad/tough brisket... I kept hearing in my head "it's done when it's done" and finally, at about 203 degrees internal, it was done.

[HighOnSmoke]

Yep! Excellent brisket! Doesn't look like your first rodeo! 

[UWFSAE]

Great looking smoke ring and bark ... outstanding job!

[sliding_billy]

First brisket my a$$$$$$$     that is about as good as a brisket cook I have seen for a first time attempt.

also, a super great price for Angus grade.

you nailed it.

hope you took notes so you can duplicate your brisket success on your next cook.

Nice work, and way to be patient waiting for the probe.
Ha! Yeah I took notes. I got a little nervous near the end of the cook because the point was probing tender but the flat was not. I kept checking every half hour or so and was beginning to think that maybe I just got a bad/tough brisket... I kept hearing in my head "it's done when it's done" and finally, at about 203 degrees internal, it was done.