11lb brisket. $100 dollars at local butcher

total time on grill was 10.5 hours
1.5 hour rest time in a cooler wrapped in towel and foil.

I hit it out of the park..





This post was edited by Subzer0isGG on Feb 22 2020 09:44pm

expensive brisket...

but looks pretty good except where you cut with the grain instead of against it.

which part was that?
I cut the meat prior to putting it on to make sure I started the flat against the grain.
and the point, the grain goes a different direction. im sure I got it right. but let me know where I went wrong thanks!

Thats one big motherfucker

Cant wait for summer

bottom pic, top piece of meat

I think its upside down, look at the crust

upside down doesnt matter if i can see the grain running the long way along the piece of meat. cut properly against the grain, itll look like dots, not lines.


like this:

Truuu youre right the bottom part have to be cut the other way

like I was saying, my first brisket. I thought I had it right ><
can only get better from here. and that smoke ring looks deadly but im cooking on a weber 22in Kettle. not a full blown smoker