First BBQ Brisket

XC600 · June 2011

My chicken and pulled pork have turned out perfect everytime, now I'm trying my hand at a brisket for the first time.
Any pointer for the brisket newbie! 7 Lbs going for 14 hr cook at 250 dome!
[img size=1024][/img]

IMG_4697-1 by my01xc700, on Flickr
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IMG_4698-2 by my01xc700, on Flickr

BananaChipz · June 2011

first pointer is don't go for time... go for internal temp. Usually between 190-195 deg internal. That can take upwards of 17 hours sometimes...

Botch · June 2011

And next time, try to find a flat with a fat cap that covers the entire top; the one you have may turn out a bit dry.
You can lay some bacon slices on top, although the taste won't be truly "brisket", but still very good!

XC600 · June 2011

Thanks for the pointers.
The photo don't show it but the bottom is all fat. Should I cook it with the fat cap up or down? My pulled pork I always cook it with the fat down.

Rafter R · June 2011

I cook fat side up. Others down. seems to be personal preference as all have good stuff!

LDD · June 2011

my briskets usually average about 1hr/lb. @ 250.

I have one on right now

Good luck with the cook

XC600 · June 2011

All went well so far.

It hit 195 after about 11 hrs, pulled it, wraped it in foil and towels and put it in a cooler to rest for 2 hrs. In another 20 mins it time to slice. Pictures to follow!!!

XC600 · June 2011

I can't be happier with the way that turned out. Heres the final product.
[img size=1024][/img]

IMG_4701-3 by my01xc700, on Flickr

[img size=1024][/img]

IMG_4708-5 by my01xc700, on Flickr

[img size=1024][/img]

IMG_4705-2 by my01xc700, on Flickr

thailandjohn · June 2011

I can tell by the last picture....it was delicious

thailandjohn · June 2011

XC600 · June 2011

Yes it was. Some parts were just a smidgen dry, but not bad at all.

First BBQ Brisket

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