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First Time Brisket Cook

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Comments

  • logchief
    logchief Posts: 1,431
    CP92 said:
    Lunch over, firebox cleaned out and loaded to the top of the fire ring, thermos calibratted, and got the canvas trimmed and the first coat on. Shooting to be completely done by noon tomorrow. Shooting for 225-250 and estimate somewhere in the neighborhood of 16 hours. Gonna start the fire around 4 and looked to get it on somewhere between 6 and 8. Any last minute thoughts/advice/suggestions?


    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • logchief
    logchief Posts: 1,431
    Wow, beautiful cook. I'm drooling. 
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Yes!

    How many mouths did you feed?

    What did she weigh?
    New Albany, Ohio 

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  • CP92
    CP92 Posts: 397
    Four adults, a 14 yo and a 3 and 1/2 yo, with a fair amout of leftovers. I'm thinking chili Maybe burnt ends. We'll see. . She started just shy of 14lb untrimmed so probably 12.5 pre-cook. 
    Chris
    LBGE
    Hughesville, MD
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  • lousubcap
    lousubcap Posts: 36,812
    Home-run right there.  You are now captured by the brisket vortex and your Q life will be forever changed.  Most eggcellent!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Fuzzbutt
    Fuzzbutt Posts: 9
    The flat makes great sandwiches. Chop it up, mix with some sauce, and enjoy! Looks good. 
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