Bull First Brisket!

[Kamikazee494]

Just finished my first brisket. I was very nervous. Never done one before. Seasoned with salt pepper onion and garlic. Put it on the Bull at 1000 last night. Wrapped this morning around 5. Probe tender around 9 this morning. Let rest in a cooler till around 11. Couldn’t wait any longer so I decided to cut into it. Crazy juicy and tastes amazing. Now I learned a lot. I definitely need to do a better job of trimming. I left the brisket on the smoker a little too long. I need to trust my equipment more. This particular brisket felt probe tender around 195 in the flat but I was skeptical. I let go to about 200. It’s a bit over cooked in the sense that it’s falling apart a little when sliced. I’m not getting a clean slice. All in all good enough for me. Taste is what I’m after anyway.

 

[Waterboy]

Great looking brisket. Nice bark and if you like the flavor you’ve got a winner!

 

[fullhouse32]

That’s a keeper.
Great looking brisket.

 

[sdynak]

And no invite? LOL.. JK.. That does look amazing!

 

[Kamikazee494]

That’s a keeper.
Great looking brisk

Thanks!

 

[Kamikazee494]

And no invite? LOL.. JK.. That does look amazing!

If you want to make a trip to the northwest I got plenty of leftovers…and beer

 

[sdynak]

If you want to make a trip to the northwest I got plenty of leftovers…and beer

Well that is a little bit of a ride from NJ but man.. it sure looks tempting!

Enjoy

 

[SkyKing]

Well that is a little bit of a ride from NJ but man.. it sure looks tempting!

Enjoy

…you realize you are turning down free beer too…? I can just see you arriving 4 days from now expecting food and beer…

 

[Kamikazee494]

…you realize you are turning down free beer too…? I can just see you arriving 4 days from now expecting food and beer…

 

[Michael53]

Nice job, congratulations. Will be doing my first brisket in a week or so. Pork shoulder last week was perfect..

 

[Kamikazee494]

Nice job, congratulations. Will be doing my first brisket in a week or so. Pork shoulder last week was perfect..

Funny. I did a pork shoulder last week too! Actually two of them. They came out great. Love the Bull. Makes life easy. And more time for beer!

 

[okie]

You did a great first! Enjoy and remember what you want to change next time (if any). Most flats finish out at 200-203*, so you were right on. A little crumble at the edges is really perfect for me. That means tender!

 

[opus]

Unless you are doing a competition, who cares how it cuts. I usually go around 18+ hours on my briskets. Of course I do mine on a stick burner for 5 to 7 hours and then move to the bull to finish it off. I like a lot more smoke flavor than you can get with the bull. I'm also not a big trimmer. Sometimes I just take it out of the package, season it and throw it on the smoker.

 

[DarkOne]

Looks good! Enjoy!