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First Brisket

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    First Brisket

    So tonight I am trying my first brisket. I will be posting pics of everything along the way good or bad. Project "Beef goodness" begins at midnight. Wish me luck.

    #2
    Good luck and I hope it is warmer where you are than NW Arkansas. We are having some sleet/snow.

    Comment


    • Akabiz
      Akabiz commented
      Editing a comment
      29 degrees right now. It will be about 12 degrees when I start.

    #3
    Good luck. What are you cooking with?

    Comment


    • Akabiz
      Akabiz commented
      Editing a comment
      Horizon 20" Classic offset.

    • Spinaker
      Spinaker commented
      Editing a comment
      Very nice! I like it. Looking forward to seeing the results.

    #4
    Good luck dont forget its Daylights saving tonight so your brisket is gonna take an hour longer than usual

    Comment


    • Akabiz
      Akabiz commented
      Editing a comment
      Ha! True that.

    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      Lol!!

    #5
    Good luck, Akabiz . Looking forward to your progress.

    Comment


      #6
      Well got to sleep a little and did not have to start until 3:00 am. All trimmed and seasoned ready for the pit. Click image for larger version

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        #7
        There is just something that feels right when you are smoking in the moonlight.


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          #8
          6 hours in and looking good. It has shrunk a lot though. Is that normal?

          Click image for larger version

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Like a frightened turtle!! I have cooked briskets in the Pit Barrel that were LAYING on the coals they were so long and by 5.5 hours they were shrunk up well off the coals.

          #9
          Yup, that's normal. Your brisket is looking good!

          Kathryn

          Comment


            #10
            Yes! Keep us updated

            Comment


              #11
              Wrapped and resting. Can't wait to see and taste the final product. Also a pick of the 3 mutts from 3 Mutts BBQ.
              Attached Files

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                #12
                Unless you're resting it over night, you owe us some pictures of it sliced and plated! Hurry up, I'm starving for some eye candy here!

                Comment

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