First Brisket

[racertrader]

did my first brisket today; not a full packer, but a flat. Took much longer than expected, but very tasty. Given the thickness of the smoke ring, may have left it a little too long.

[jlazar]

Looks great. What temp did you pull it?

[kmhfive]

Looks like a great HOF! The ring stops once you get to a certain IT, so that’s not a sign of too long a cook. How did it taste? Did you hold it in a Cambro for at least two hours?

[holehogg]

kmhfive OH ! at what IT does the ring stop or does the meat type, cut, etc.. determine that?

[kmhfive]

holehogg , docblonder has done some research and has better answer for what temperature, but it has to do with when the myoglobin denatures and I think it’s close to 130F.

[racertrader]

well....an interesting question. My fire was almost done (about 12 hour mark) and the outside temp was dropping quickly, so I wrapped it in foil and finished in oven. The temp when I wrapped it was around 155. Another 2 hours, and it was at 202. Let it rest until 150ish. Next time, I'll start earlier than 6:30 :-)

I didn't cambro when I took the picture, but it's snoozing now. My taste test was quite good.

[DWCowles]

Beautiful!

[kmhfive]

So your pit temp was a little lower than 225F, I’d guess. That’s why you had all that time to build a smoke ring.

[racertrader]

surprisingly, my average temp on weber was probably around 230. It would hover in mid 220s, move to 240, back to 220.

[Jon Solberg]

Nice!

[Frozen Smoke]

Looks better than average to me!

[RonB]

You are off to a good start.

[mattcotool]

Very nice!

[GadjetGriller]

"Took much longer than expected" lol get use to that! it always takes longer than you think! good looking cook!!