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First Brisket...

SmyrnaGA
SmyrnaGA Posts: 438
in Beef
Started this last night around 8pm.  Indirect with 3 chunks of cherry and 3 blocks of Jack Daniels barrel wood.  Temp between 225 to 250 until 172.  Then foiled and added a Guinness.  Pulled at 195 around 8am when thermapen went into the point like butter, the flat gave very little resistance.

Started with 14.8 lbs before trimming and ended up with 2 1/2 lb burnted ends & 5 lb flat (after a few taste tests).  

It was a lot more stressful than a pork butt, around 4am, temp dropped to 199 so I had to make a few adjustments during the stall.  I think I over salt it a little, but, I've only tasted the end pieces so far.  Definitely will do this again!



Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

in Smyrna GA.


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