Bull First ever brisket on my RT-700

[Illini9]

Finally decided to take the plunge and did my first brisket. I used Aaron Franklin’s book as a guide to trimming mine for the first time. Turned out pretty good, the flat was a little dry, so need to figure out how to improve that. Overall a pretty good experience for my first brisket.

 

[Infantryman]

Finally decided to take the plunge and did my first brisket. I used Aaron Franklin’s book as a guide to trimming mine for the first time. Turned out pretty good, the flat was a little dry, so need to figure out how to improve that. Overall a pretty good experience for my first brisket.

Good looking pics, thanks for posting them! Your Brisket looks pretty tasty! Looks like just course ground salt and pepper and that's it? What temp did you cook it at, how much did it weigh and how long did it take? Please forgive the question barrage......I'm just curious to hear other people's cooking techniques. It helps me improve my own cooking game and I often learn a thing or two. Guilty as charged!

 

[ndfan6464]

Looks great for first one. Keep it up. It's just going to get better and better

Flats tend to get dried out as they cook faster. Next time try cutting the flat off once the stall sets in and before your wrap, that's if you do. Then you can either cook it whole and monitor its temp separately from the cap or chop it up and make burnt ends...

 

[cookingjnj]

That is a fine looking brisket. Nice job. I have occasionally injected my brisket flats prior to cooking to add moisture, although non-injected have come out just as moist.

 

[Blues1]

Looks great!

 

[Illini9]

Good looking pics, thanks for posting them! Your Brisket looks pretty tasty! Looks like just course ground salt and pepper and that's it? What temp did you cook it at, how much did it weigh and how long did it take? Please forgive the question barrage......I'm just curious to hear other people's cooking techniques. It helps me improve my own cooking game and I often learn a thing or two. Guilty as charged!

so I used 50/50 coarse kosher salt and 16 mesh black pepper, just like Aaron Franklin suggests. About 1/4 cup of each.

I cooked it at 250 unwrapped, then 275 wrapped. It was 13 lbs untrimmed, didn’t weight it post trim. It took about 11 hours.

I’m learning too believe me. I made a mistake and put it fat side up for the first 4 hours, when everything I read on here had said fat side down for a pellet smoker.

 

[Infantryman]

so I used 50/50 coarse kosher salt and 16 mesh black pepper, just like Aaron Franklin suggests. About 1/4 cup of each.

I cooked it at 250 unwrapped, then 275 wrapped. It was 13 lbs untrimmed, didn’t weight it post trim. It took about 11 hours.

I’m learning too believe me. I made a mistake and put it fat side up for the first 4 hours, when everything I read on here had said fat side down for a pellet smoker.

Nice! Thanks for the info......over the years I've cooked many, many briskets. But, I still enjoy hearing everyone's cooking techniques, new folks or older timers like myself!