Operation 1st brisket complete!

[AZRedneck]

I pulled my 1st brisket ever off the GMG Daniel Boone last night. I trusted all the great info from Pit members and the articles here, and it was super yummy!

After dry brine, injection, rubbing, 2 stalls, 19.5 hours in the smoke, and 2 hours in the faux cambro, SUCCESS! I resisted the urge to crank thru the 2 stalls and let the cooker temp stay at 225-230. Here's how it looked! The taste was awesome, and meat very tender and juicy! Thank you everyone for all the great advice and info!!!



Gotta love Costco!



I didn't pat it dry before rubbing, so the crust was a little spicy for some people. I loved it!



My first meteorite after the rest!



The photographer may or may not have had a few beers, not a great picture.



Good smoke ring, great flavor!

[DWCowles]

Beautiful!

[fuzzydaddy]

Congrats, awesome and I wish I had some!

[cut2cure]

Wow! That's a FIRST effort? Nicely done!

[AZRedneck]

Yep. First. Never even would have considered it without reading all the cook data on AR. I gotta admit, I stressed way too much, and impressed myself. It's science, but not rocket science!

[PaulstheRibList]

Yes!!! Way to go. Keep us updated on Briskets 2-50!

[RonB]

Congrats on a great looking cook.

[Nuke em]

Great job!!

[HorseDoctor]

That'll do!!!! Greatjob! Congrats!

[GadjetGriller]

Wonderful Looking cook!! Glad the homework payed off!!

[Breadhead]

Great results... Especially for your first attempt.👍 Having expert advice at your finger tips for $2 per month is a steal.😎

[Spinaker]

19+ hours?!?!? Were you smoking a Dino brisket? Even at 225 F I cant believe it took that long. Wow. I have never had a double stall before. I wonder what was going on here? Nice job though. It looks amazing. I bet it was tender as all get out.

[AZRedneck]

Thank you everyone. I never crutched, so yes over 19 hours. Next one I will turn around about 8 hours in. The front side of the smoker was running a bit cooler because the edge to the rear got a bit flaky on the slice.