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Doing first brisket for Easter

CoMoBGE
CoMoBGE Posts: 374
in EggHead Forum
Picked up a prime packer at SAMs. Trimmed and seasoned last night before it went in the fridge. After trimming it came in at 13.5lbs. Xl running strong at 250 with hickory and cherry. Does anyone have any last minute advice so Easter brunch isn't a bust(i.e. Dominos pizza)? Have an hour drive to get to where we are having brunch. 
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Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    Get some sleep.  If your loaded with coal, drip pan is set, and you have stabilized the temp....have a cocktail and relax.  The egg gods will treat you well.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Prepare to be let down... I don't think anybody likes their first brisket..

    .. Don't slice it until you are there. Let it rest UNWRAPPED for at least 1 hour before you slice. A brisket is at its best after the temp comes back down to around 165 degrees.

    Foiling and cooler isn't considered a rest. If it's tough, slice it thinner. If it's overdone make thicker slices. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    And don't forget to smile
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • GATraveller
    GATraveller Posts: 8,207
    My first brisket was amazing but it also came from SRF.

    Probe the thickest part of the flat for doneness. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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