I'm about to give up on Brisket.

[Scott_F]

Roger that.

[Scott_F]

I was very impressed with the PartyQ auto fan. Truly go to bed and not wake every couple of hours. Plus I'm not opening the dang lid until the end.

[Nuke em]

Awesome job!! Good pull? Juicy? Imma begging to hear.
Now think back and ask yourself....what could I have done to make it better?
When you can't think of anything, then your there. A master of the brisket.

[Scott_F]

Wife didn't like the beef broth concoction. However, I don't think it's mandatory in any way.

I will separate the point from the flat next time.

And yes breadhead, membership well worth it.

and nuke em. Good pull and juicy when I finally cut into it. Two hours later went back for more and it had dried out a bit. The end of the flat furthest from the point was the best. I got a few great chunks off the point. I can see how it would have been better by separating the point completely.

[Huskee]

Congrats on a great brisket! I've never injected a brisket yet. Personally I don't think it's as necessary as some think it is, but that's me.

[Breadhead]

+1^ on what Huskee said.👍 But... I cook in a Kamado.🤔

[Mosca]

I started injecting on the grounds that brisket is expensive as hell in the Northeast, and I'll be damned if I'm going to invest $60+ and 12 or more hours for the possibility of dry meat. So far, so good, it certainly hasn't hurt anything.

[Spinaker]

If I were you, I would cook your next brisket the exact same way you cooked this one. You need to try to develop your routine so that you can replicate your brisket cook anytime. Only change one thing at a time per cook. Then you can dial in what works for you, your cooker and the meat you have available to you. BBQ is much like anything else. Practice, Practice, Practice.

[scottranda]

Scott_F how is your brisket journey going?