Working on my Brisket

horoegg

Had a big barbecue with for about 25 people a couple weeks back and cooked up my second ever brisket. Picked up a 14lb Angus packer from Restaurant Depot.  Trimmed and salted it and let it sit uncovered in the fridge for 24 hours.  Got the egg fired up and seasoned with heavy course black pepper mixed with a little onion and garlic powder.  This one went for 13 hours, started checking at 195 but didn't probe like butter until 205 pulled it and it to FTC for about 4 hours before I was ready to serve it.  Pretty happy with it and it got devoured quick!.  I was actually hoping for more leftovers but didn't end up with much. People attacked it before I could get shots of all of it sliced up on the table.  

Ready for smoke!

7 hours in

Making some good progress!

And now we wait...

Finished Product!

Sliced up and getting attacked! Flat meat:

The point!

Bonus Round - The Walden Local Meats burgers I cooked up at the party.  If you live in the North East you need to check them out.  Incredible meat from local farms slaughtered, butchered, and delivered right to your door. Just look at the amazing fat marbling in these burgers!

johnmitchell

Home run all round.

Matt86m

What temp did you cook the brisket?

pgprescott

Nice work! great post!

smokingal

The brisket looks most excellent.

lousubcap

Nailed that brisket.  Great result-the guests told you all you needed to know.  Congrats.

horoegg

Matt86m said:

What temp did you cook the brisket?

I was aiming for 225-250, it settled in at 240 for most of the cook.  It did however spike up a couple times to 280 and in adjusting for that it ended up dropping down a couple times to 225.  It was a windy night/morning so that was messing with temps more then usual.