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First Brisket (Almost ruined it)

Plano_JJPlano_JJ Posts: 448

I did a 7lb CAB that I got at Sam's. Rubbed it the night before with Worcesterchire sauce and DP DizzyDust and Cow Lick. First problem was I got started late due to early commitments (my mistake) Got it on about noon and about 2pm, the *&%( fire went out! Never had this happen. Guess I'm not used to cooking at 225. Had to speed up the cook by cooking at 250-300. Anyway, got it fired up again and took it off at 190 at 7PM (people were waiting to eat, LOL) To make a long story short, I did not get to let it rest in the ice chest. It did however, rest wrapped in foil for about 30 min. The flavor was good, decent bark and had good smoked taste. I used Pecan/Cherry chunks. Was a little tough but the family enjoyed it.

I wish: I would have planned better, would have been able to cook it the entire time at 225, let it rest in the ice chest for at least an hour. Live and learn. Thanks Cookbook Chip.

Sorry about the sucky pics, I had had about enough of everything by this stage. Any thoughts?


  • LoggerLogger Posts: 307
    Fred taught me to never try to "time" your cooks on large pieces of meat.  He said to always have it done well in advance and it will keep wrapped in towels inside your ice chest.
    As far as the fire going out, I've had that happen once as well and I think it's how I loaded the lump.  Elder Ward discusses this on The Naked Whiz's site.
    Good luck on the next one.
    OKC area  XL - Medium Eggs
  • @Plano_jj looks incredible for the first one! Good job!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Plano_JJPlano_JJ Posts: 448
    Thanks! Yep, next time there will be the whole day devoted to it. Can you send me the link from Elder Ward, couldnt find it.
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