It's about time...

[TheCountofQ]

Seeing as how I've never done one, since leaning how to cook that is,... I grabbed the lone brisket at the meat counter. It'll fit on the Ranger, so it's planned for Sunday.

I've read so many threads about them, that I won't ask y'all any of the same ol' questions. It is a 'select' and my first, so hoping for the best while expecting the worst.

Trimming was quite the experience. Darn near separated the point and flat while getting rid of hard fat. No worries. I plan on separating them mid/ late cook anyway.

I met the butcher in this small town today also. I love small towns. We visited and she brought up top sirloin cap, to which I exclaimed "You mean Picahna? I've been wanting to try it." So, i have a three pound choice coming for me next weekend. She also cut me a deal on some Turkey breast. Visited about all sorts of meat topics. Can you believe she can't sell skirt steak here? They just won't buy it? Freagin insane.

Anyway, the brisket is salted, trimmed, and in the fridge. It's going to be interesting.

[Mr. Bones]

Brother, enjoy th' Ride!
My money's on "He's gonna Slay This!!!"

[JCGrill]

I'm with Mr. Bones on this, you have this in the bag. Just follow the advice, that's what I did on my first, and it was a fabulous success.

[Spinaker]

Your more than capable of cooking this without issue, Count. You got this dude.

[JCGrill]

Liking the hat avi, Spin. I haven't been on much for about a week, just noticed.

[Spinaker]

Thanks! JCGrill

[RonB]

You've got this -I'm just waitin' for the pics.

[PaulstheRibList]

Yes!!! #BrisketBrisketBrisket

[CaptainMike]

Yipee-Ki-Yay, Brisketero!

[ecowper]

Count, I can’t wait to see how it comes out. ..... and yeah, the first time I ever trimmed brisket I was sorta amazed. I took off pounds of hard, dirty fat and didn’t think it was enough. But the more/better you trim, the happier you will be.

All the best on this cook. I bet you kill it.

[Jerod Broussard]

Wow, they really carry them decimals for the weight.

[TheCountofQ]

I just noticed. All the way to the thousandth. 😁

[JCGrill]

That definitely qualifies as small town, by the way. Spent some time in Enid, but that is a metropolis by comparison.

[TheCountofQ]

Yep. Enid is good size compared to this place. Been there a couple of times myself.

[Jon Solberg]

Excellent! I will be following the cook on Sunday!

[Henrik]

Man, you're in for a treat! Both brisket and a picanha, good score. As others have said already, you definitely got this. Just sit back and relax, don't stress. I've failed a few times, and when I do, it's always 'cause I get my panties in a bunch. Let the meat tell you what to do. It'll let you know when to wrap or not, as well as tell you when it's done.

[TheCountofQ]

I brought your book with me, so have a great reference... just in case i loose internet service!

[Henrik]

I see brisket success in your very near future ;-)

[hoovarmin]

I'm ready for more pics

[fzxdoc]

You're going to do great. I'm already checking for more photos too.

Kathryn

[HawkerXP]

Good luck! Can't wait to see the results!