Brisket Success !! ( pics)

pantsypants

So I woke up at 6 am and put this guy on the egg at 275 fro 8 hours .
took it off around 2 and FTC'd until 6:30
It was great .
I used a mix of Pecan chunks and Jack Daniel Barrels ( Oak  )

I am happy with the way it turned out but unhappy with the lack of leftovers for tomorrow

I think next time I will try cooking at 250 -260 just to see a difference

anyway  I get an A- 

Brisket_Fanatic

Yum!

TexanOfTheNorth

Glad you were happy with the results!

BTW, 250-260 will not make any difference at all in the amount of leftovers! 

Loosemoose

No leftovers gives an excuse to go get more to cook.

cazzy

Looks good!  Besides making two for more leftovers, the only advice I can give you is watch the grain of your brisket.  Look at the direction and cut against the grain.  The last pic you can see all the grain running left to right, you would want to turn it and slice against the grain.  Cutting with the grain will give you stringy brisket.

Good luck!

Mattman3969

Really nice results for a long day if cookin!!

pantsypants

Thanks for the tip Cazzy I thought I was cutting it against the grain

cazzy

pantsypants said:

Thanks for the tip Cazzy I thought I was cutting it against the grain

Of course...just trying to help.  Centex got me to the point to where it's almost immediately what I look for when I see a brisket.

henapple

Helluva smoke ring...

pantsypants

Thanks I am proud

pantsypants

cazzy said:

pantsypants said:

Thanks for the tip Cazzy I thought I was cutting it against the grain

Of course...just trying to help.  Centex got me to the point to where it's almost immediately what I look for when I see a brisket.

Help me out ??

GoVols

With no leftovers , you get A+

cazzy

pantsypants said:

cazzy said:

pantsypants said:

Thanks for the tip Cazzy I thought I was cutting it against the grain

Of course...just trying to help.  Centex got me to the point to where it's almost immediately what I look for when I see a brisket.

Help me out ??

Check out this thread... very informative.

http://eggheadforum.com/discussion/1138733/brisket-point-vs-flat-and-how-to-slice-lotsa-pics