Bull First Brisket on the Bull

[Inkedmurse]

Just finished my first brisket on the Bull.

Learned a couple of things after a 20 hr naked cook. Had a very long stall at 155 for about six hours. Would do some things different next time but definitely very happy with the outcome.

Looking forward to the next one. Pork shoulders.

 

[DarkOne]

Hot damn look at that smoke ring

 

[Blues1]

Just finished my first brisket on the Bull.

Learned a couple of things after a 20 hr naked cook. Had a very long stall at 155 for about six hours. Would do some things different next time but definitely very happy with the outcome.

Looking forward to the next one. Pork shoulders.

View attachment 11124View attachment 11125

Nice work

 

[Inkedmurse]

Nice work

Thank you.

 

[chadinsc]

looks great man! those potatoes got something going on to, may just be butter but they look good also.

 

[Brian_K]

looks tasty, what would you have done different and why?

 

[Inkedmurse]

looks tasty, what would you have done different and why?

Had a good flavor to it and nice smoke. Would have cut the cayenne in half next time from the rub - had a little too much heat for what I was going for.

Probably would change the mop/spray liquid from plain broth to something else. Maybe jazz it up a little bit.

Also cook time was nuts for a 12lb brisket. May consider wrapping it next time at the stall. All in all everything came out great, and the grill performed amazingly. Very happy with my decision to get this one.

 

[Inkedmurse]

looks great man! those potatoes got something going on to, may just be butter but they look good also.

Yukon golds, little bit of sour cream, milk and butter/salt.

 

[Mike]

Very nice job @Inkedmurse. Looks perfect!

 

[jfrosty27]

20 hours seems really long. What cooker temp were you running?

 

[Inkedmurse]

225 the whole way. Yeah it did seem long - may have been the slab. I don't know honestly. But it turned out great so...

It's done when it's done haha. Heard that way too many times.