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1st brisket!

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GreenEggsAndDave
GreenEggsAndDave Posts: 11
in EggHead Forum
I finally got around to smoking a 3lb brisket on the egg.  Everything was pre trimmed, no fat cap.  I used the guru, grate temp at 250, foil wrapped at 170, and took off at 202(took about 8 hours)  then let it sit for 1 hour  in cooler.  How's it look?  Did I cut it right?

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  • wardo
    wardo Posts: 398
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    How do you think it turned out?  Looks better than some of my brisket attempts for sure!
    NC - LBGE
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  • lousubcap
    lousubcap Posts: 32,337
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    Welcome aboard and enjoy the journey.  Above all, have fun.  Rolling in with a brisket is strong work right there. 
    As above, you and those who consume are the best judges.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • saluki2007
    saluki2007 Posts: 6,354
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    Looks good from here.  It looks like you cut it against the grain, so yes you cut it right.
    Large and Small BGE
    Central, IL

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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Congratulations and welcome aboard!
    Maryland, 1 LBGE
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  • kl8ton
    kl8ton Posts: 5,429
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    Welcome!


    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • lkapigian
    lkapigian Posts: 10,760
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    Welcome, looks like a winner!
    Visalia, Ca @lkapigian
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  • YukonRon
    YukonRon Posts: 16,989
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    Strong play on the first brisket. Looks delicious to me. you have the skills, nice cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited August 2019
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    GreenEggsAndDave said:
    I finally got around to smoking a 3lb brisket on the egg.  Everything was pre trimmed, no fat cap.  I used the guru, grate temp at 250, foil wrapped at 170, and took off at 202(took about 8 hours)  then let it sit for 1 hour  in cooler.  How's it look?  Did I cut it right?

    Welcome! As others said, if you enjoyed it, you have succeeded.
    From the picture it looks like a great bark and smoke ring. Meat looks dry. That's the tougher thing to nail with brisket and I usually fail with small cuts like that.  When I get a full packer, or anything larger than 7 lbs, I have much more consistent results.
    The downside is that is usually too much brisket for a small family, and it isn't cheap! But the upside is, if you have a vacuum sealer, those slabs freeze nice for quick meals later (as long as you reheat it gently).
    Thanks for the share and I look forward to seeing more cooks!
    LBGE/Maryland
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