First Brisket This Weekend (Couple of Pics)

For better or worse I completed my first brisket cook over the weekend.  I started with a 8.4lb Flat purchased from Costco. The fat cap on the one side was pretty well trimmed to 1/4" so there wasn't much to do.  On the other side there was some trimming that needed to be done but nothing major.  After trimming I injected with a concoction made with Beef Broth (made with Bouillon), Worcestershire, garlic powder and onion powder.  I let that marinate overnight and then rubbed it with Oakridge Black Ops Brisket Rub.


I woke up at 4:45am to start the fire on my LGE.  I used both Oak and Pecan to smoke.  By 5:45am I had a good color smoke and temps stable at ~235-245F (on the grate).

Although I debated doing so, I didn't wrap this brisket at 160F so I just let it fly all day.  About 13 hour later I pulled it off and let it rest for 1hr before cutting.

I got a nice smoke ring and the meat had good flavor...but I think I might have overcooked it (just slightly).  The temp on the meat probe went to about 204F but I only got a 'good' fork test on part of the meat.  In the interest of experimentation I think I am going to wrap the next one and see what happens.  

All in all things went pretty good for the first go.  I had 9 adults and 4 kids over the house and we finished 95% of it...so I guess it couldn't have been too bad!