Brisket

[cruiseplanner1]

Did a choice grade brisket yesterday. Trimmed the fat as suggested and dry brined with a light dust of Kosher salt. Then did the Big Bad Beef dry rub and smoked for 12 hours. "Crutched" for two more to get 203'. Was the best one I have ever done. Glad I learned the tips on this site.

[HouseHomey]

That looks awesome!

[cosmo]

nice bark!

[Huskee]

Awesome job! Typically, each successive attempt will get better & better. Keep up the good work.

[CaptainMike]

Very nice. The group recently helped me have similar success.

[cruiseplanner1]

Thank you for all of the comments. My wife and I watched all of those BBQ shows on cable TV and since we like that type of food decided to try it for ourselves. I feel very fortunate to have found (stumbled onto) this site for all of the knowledge and tips I got over the years. I am so glad that happened. And yes it had a very good bark and amazingly tender and moist. We got back from OK and Texas in June and visited quite a few BBQ joints and I felt this brisket was better than any purchased thanks to amazingribs! And my rib tips last week were just dynamite too.

[Spinaker]

Great work! Awesome looking color.

[BigCountryQ]

You won't go wrong with the information found on this site. And always remember, as Meathead and others on this site say, follow the recipe/technique as described the first time. Then change 1 thing at a time if you want to tailor it to your liking.

[cruiseplanner1]

I have done that with some of the sauces and spice already. You are so correct. I am old but still willing to learn!

[kmhfive]

Looks great! Congratulations.

[cruiseplanner1]

Thank you.

[HorseDoctor]

Very nice! I would eat that!!!

[Hulagn1971]

That looks great!

[DWCowles]

Beautiful!

[fuzzydaddy]

Looks like a home-run to me!

[cruiseplanner1]

Thank you.

[HawkerXP]

Beautiful!

[Mr. Bones]

Great lookin' brisket, fine job there!!!