Having company over tonight so it was a perfect time to do my first KBQ brisket. 75 days wet aged. Resting now. I might have got it a little past where I wanted it, so I'm a bit concerned about getting good slices, but I'm not saying no to chopped brisket if it comes to that.
Point was great and the flat was good. Just a little over on the flat, but still was tender and had some moisture. I might foil the flat next time once it's past the stall. All in all, very happy for the first brisket. I got much better fat render than I do with my PBC. Only took one picture of the first cut.
Beautiful. Now the questions: 1) what was your temp range? 2) how long in the KBQ? 3) how did you use the poppets? 4) What type of wood did you use and how much did go through? 5) apart from foiling the flat, what you do differently next time?
1)235-255 to start. moved it to 250-270 at internal of 165.
2)8 in KBQ. 3 hours total hold on counter and in oven.
3) bottom fully open. top 1/4 open
4) oak-used 2-3 brick sized splits/hour
5)keep it at a lower temp range - 225-245 - and spritz more since the convection seemed to cook and dry out the surface quicker than my PBC. pull it just a bit before full probing like butter.
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