My first packer brisket

[Finster]

The current Costco sale on brisket gave me the push to try my first full packer.
with only 4 of us for dinner, I chose one on the smaller side (8.7 #).
cooked on the Bronco Pro using B&B briquettes and hickory chunks.
Got it on the pit at 5:30 am, wrapped in butcher paper at 170ish, pulled at 206, and into a cooler at a little after 1pm. Rested in the cooler until dinner at 5:30.
really pleased with the results.

[Oak Smoke]

Gorgeous! My first was uglier than a mud fence. Congratulations !

[Clark]

Oak Smoke Your first? Are you still referring to briskets?

[Redwng]

Looks really good from here but remember the grain of the point is perpendicular to the flat and always cut across the grain.

[marshall]

Look really good! and sounds like you cooked it pretty quick to, what temp were you smoking at? Usuall take a mea a good 12 hrs or more @275deg….

[Donw]

Great job.

[RonB]

Great lookin' packer. Don't worry about size - the bigger it is, the more leftovers ya have. That means more chili or tacos or...

[Clawbear57]

Looks nice and juicy.

[Draznnl]

Looks really nice. Good job.

[Sid P]

Congrats, it looks great! You’re now a full fledged pitmaster 😉. Were your guests amazed?

[Santamarina]

Nicely done. One of the biggest myths in barbecue is that brisket is some kind of unicorn where the stars have to align for it to come out great. I was making barbecue for years before I ever smoked a brisket because I was too scared. Reality…it’s a pretty easy cut.

7.5 hours is indeed a quick cook. I’ve never had one take more than 9 hours at 275°F, but I don’t think I’ve ever finished one that fast!

[Finster]

Thanks all.
I read a number of posts here, as well as watched some youtube vids, to get a sense of what I was in for, and they really helped.
I really have no idea why it cooked so fast. There was a brief period early in the cook where temps spiked over 300 degrees, but i pretty quickly got that back under control, and had temps around 275 for the duration of the cook. There really was not much of a stall for some reason, so that probably was a contributing factor.
All I know is when my IT reached 198 on the thermapro, I probed with my thermapen, and that was actually showing temps closer to 205 / 206, and the meat was probe tender, so I pulled it.
Maybe temps were off on the thermapro (maybe time to change batteries?), and I was cooking at a little higher temp than I thought 🤷♂️.

[Oak Smoke]

I normally cook brisket at 300 F. At that temp a 7.5 hr cook is common .

[Finster]

Oak Smoke
Good to know! Thanks

[fzxdoc]

I think you're right up there in league with Bogy for fast, delicious, well-turned-out briskets. Congrats. That's nice company to be in!

Sounds like your Bronco performed beautifully for you.

Kathryn

[Finster]

That is good company!
Thanks for the compliment

[captainlee]

You nailed it !!

[hoovarmin]

Congratulations!

[Elton's BBQ]

Looks great!
Great smokering on that brisket..