my second brisket. a success.

BYS1981

First off.. I have to get it off my chest. My first brisket was a failure - I didn't trim barely any fat. This time I watched Aaron Franklin YouTube brisket video and trimmed the brisket. The difference was night and day. ">

I got home from work about 2130, trimmed it up, rubbed with S&P, lit the egg and put it on about 2300. I was waiting to turn on my Auber when my phone rang, ran to an emergency and came back at about 0030. I turned on my Auber and headed to bed.

At 7-10 It went thru the stall, which was cool to see simply because it was the first time I had my maverick in for the stall. Anyhow, pulled at about 1330, FTC until about 1530. I would rate this brisket at about 7/10, I used too much salt, but I really enjoyed it. I don't think it had a smoke ring because I put it at room temperature.

Thanks for everyone that has posted information regarding brisket in the past, that and the combination of watching pittmaaters helped get me the itch to give it another go after my catastrophic failure the first go round.

SGH

@BYS1981‌
Looks excellent my friend. If you enjoy good BBQ, brisket is the one thing that you should keep cooking until you perfect them. It's kind of The Holy Grail in the BBQ world. Again good job! =D>