Finished 1st Brisket

SouthTex

<p />Well here it is folks, my first low and slow cook. Had to take it off at 165 due to everyone starving but I was thoroughly satisfied with the taste and amount of moisture left in this fairly small brisket. I know what to expect next time, however it never really got out of the plateau that everyone speaks of. Just not enough time. Thanks again for everyones help today on my 1st brisket.

TulsaMurph

Looks really great! How long did you end up cooking it, and what temp did you maintain? Was it as tender as you would like?

Thanks,
John

bbqwizard

SouthTex,[p]Looks fantastic! And you're right, if your were able to let it go a while longer it would have been even better. Great Job![p]phillip

Egg And I

SouthTex,[p]Looks great! Nice smoke ring, and looks juicy too.
How tender was it? It spent several hours in the plateau so most of the conversion should have taken place.

SouthTex

The Egg And I,[p]
Tenderest brisket I have ever eaten. Then again all the ones I have eaten before came off a big pit that you sopped ever hour.

billyg

Looks great. I just finished my first one this weekend and I took it off at about 185-190. I thought it was tender but a little on the dry side. It tasted great.
Bill