Rookie brisket in process

[Norway Joe]

Thanks for all the great advices I got, here we go:

Rubbed the brisket with Meat church's holy cow bbq. Fired up the Weber pellets smoker. Set to 275.

Brisket is in.

More pictures follow later

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[mike243]

Looks lean, is that a piece of the flat? if it is be careful as it can dry out in a Newyork minute, I might foil/paper wrap it at the stall to keep me from drying it out, Will ck back after work today for the finished pictures. hope you have a great day

[Norway Joe]

Looks lean, is that a piece of the flat? if it is be careful as it can dry out in a Newyork minute, I might foil/paper wrap it at the stall to keep me from drying it out, Will ck back after work today for the finished pictures. hope you have a great day

Thanks. It's a flat. Very hard to get brisket here so just happy I got one.

Have a great day at work

Just panned it and covered with foil.


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[spacetrucker]

Good luck Joe, we are all counting on You to bring home a winner, Kam gave you first class advice!!

[Norway Joe]

Good luck Joe, we are all counting on You to bring home a winner, Kam gave you first class advice!!

Thanks. Now I'm nervous .

Kam's advice is very helpful.

Brisket is now 205 but a lot of resistance when probing. Have to let it stay a bit longer.

I planned on dinner at 6.30 pm. It's now 2 pm. Let's say the Brisket is ready in maybe 45 minutes. That will end in 3.5 hours rest. What is the best way to rest?

Kam recommend 1 hour in the pan and 45 minutes with foil removed. What should I do with it the rest of the time?

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[spacetrucker]

Not sure about Kam's rest method, I always let them sit in an ice chest covered in news paper or towels when the rest period is "lengthened" due to time waiting to feed everyone, just me and my methods; We sliced 5 cases of brisket and 4 cases of turkey breasts yesterday for the Christmas party at work, It pains me to think of either right now, once I go through those I get "over dosed" on BBQ, I hope yours turns out great, the flats some times are a little more dense when it come to the poke test, but 205 should be more than done in my opinion, All the Best!!

[k.a.m.]

It can rest covered longer with no problems. A lot of times I put the oven on warm and let it rest in there in its juices covered. Then one hour before serving uncover and get it out of the heat. you want the brisket about 160 to slice. Remember slice against the grain.
Check your oven temp on warm some run hot. a 180° is fine. Or just let it rest in a cooler in the pan covered.

[Norway Joe]

It can rest covered longer with no problems. A lot of times I put the oven on warm and let it rest in there in its juices covered. Then one hour before serving uncover and get it out of the heat. you want the brisket about 160 to slice. Remember slice against the grain.
Check your oven temp on warm some run hot. a 180° is fine. Or just let it rest in a cooler in the pan covered.

Awesome. With electricity prices 10 times higher than normal this winter I opted for the oven.

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[Zeeker]

Good luck. Just beautiful!

[Norway Joe]

Good luck. Just beautiful!

Thanks.

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[Papa Tom]

I use the ice chest method it seems to work fine..
ENJOY!

[Norway Joe]

I use the ice chest method it seems to work fine..
ENJOY!

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[Norway Joe]

And here's the finished cook. Verdict is that the taste was great IMHO but it did end up a little dry, I think. I've only eaten brisket once before (in the US) and as I remember it was a little more moist.

I served pickled red onions and mash as sides. Wife made the best homemade caramel pudding I've ever had.

Drink was a french malbec red from 2005 which is excellent with bbq.

Had my mother and father for dinner and they loved it.

Here are some more pics

Thanks for all the great advices and tips. It's appreciated a lot.

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[k.a.m.]

Congratulations Joe!!!
That brisket doesn't have to back up to any it looks spot on my friend.
It looks super moist as well. That is the flat Joe commonly called the lean hear. The moist would be the point muscle and a bit moister.

[Sailor Kenshin]

Anyone would love this. Fantastic!