First Brisket

[flyertier]

I wanted to say thanks for the guidance provided several weeks ago about increasing the temp and time. Here's the result:

First Brisket 0.jpg

• flyertier
• Sep 8, 2014

First Brisket 1.jpg

• flyertier
• Sep 8, 2014

Temp was 235 for 11 hours. Came out super tender and tastey.

Can't remember where I found the original receipe for these smoked jalepeno poppers, probably on this site, but threw them in the smoker the next day.

Bacon Wrapped Smoked Jalepeno Poppers.jpg

• flyertier
• Sep 8, 2014

Thanks again for all the help.

 

[seenred]

Hey FlyerTier...that all looks great!  Glad to hear it turned out so tasty!

Red

 

[padronman]

Nice job!!!

Scott

 

[oldschoolbbq]

Glad we could guide you to success

 , no foiling I presume

Have fun and more pics next time , of what , weather , animals that bother you , neighbors , prep. , ingredients of your rub , ect.

Have fun and . . .

 

[fendrbluz]

Looks great

 

[wade]

It sure looks tender and I bet it tasted good 

Had it broken that way (with the grain) or had you cut it. Brisket is more often to cut across the grain. However you cut it I would have certainly eaten it. Well done.