First Brisket cook

Essex County

<p />The 5 pound brisket went on at 7:15 this morning and came off at 7:45 tonight. Temp just hit 185. It was very tender, had good smoke flavor, but was a little dry. I'd grade it a B+. [p]Two things I learned:
1. It really matters if you light the egg an hour or so before you begin the cook. I have been too lazy to do this but it made a huge difference in getting a stable temp.
2. This brisket was very closely trimmed. Next time I would make sure I got a good fat cap.[p]Will it reheat ok?[p](Can you find the Guinness in the picture?)[p]Paul

jake42

Essex County,
Looks great. As far as being slightly dry what i usually do is wrap it in foil about 20 degrees before I reach my target temp. Don't know if you did that or not. Bet it was good though.

CajunSmoker

Essex County,[p]Hey it looks great. I cooked a 7 pounder this weekend. I wrapped mine in foil and put in a cup of apple juice at 180 degrees meat temp. Thought I had time to go down the street and help a buddy do some yard work and be back in time to take it off at 190. Temp really jumped on me in an hour and a half...when I got home it was at 200. That is fine, but I have learned that 200 dries it out. Looks like I better start thinking 180-185 if yours was still dry.
Try adding a cup of juice, coke, dr pepper when you go to wrap it in foil....I think it saved mine from being a shoe sole!!

Essex County

CajunSmoker,
Thanks! It tasted great too! You and Jake42 both suggested foiling for the last part of the cook. I hadn't seen that in any of the recipes I found. But it does make sense. I also think a fat cap would have helped. I watched the butcher take a huge hunk of brisket, maybe 10 pounds, and whittle it down to the 5 pounder he sold me. It was pretty lean by the end. After the cook, I did foil it for about half an hour with a little apple juice. It was fine with BBQ sauce. Overall, a good first effort. [p]Glad to hear that you rescued your brisket as well.[p]Paul

Essex County

<p />jake42,
Thanks. It did taste good. I like the idea of foiling the meat toward the end and will try that the next time. Had to include one more pic.[p]Paul

fishlessman

Essex County,
looks good to me. mine was a little dry tasting this weekend also, but full of flavor andvery tender. not experienced enough with brisket to know how moist they can be. a few ive seen posted almost seem doctored from my results. maybe a broth bath or some sauce rubbed into them.

Essex County

fishlessman,
I was very tempted to brush it with oil before snapping the picture but took the high road.[p]One other positive outcome. My wife made the comment that some ABTs would have been a nice appetizer but the brisket monopolized the egg. "Maybe we need a small," she said![p]Paul