PICS My First Beef Brisket in my new AmeriQue

Good Job! What is your thoughts?

Need more smoke? Start out at 160-180* for 4-6hrs and you will get more smoke, if not leave it alone.

On one brisket, I like to put the fat cap down, but others do it the same as you.

I like to let the brisket rest for 2-3 hrs,FTC(wrap twice with heavy duty foil,towl,warm cooler) , it will tender and redistrubute the juices.

Hard to see, but are you cutting cross grain on the flat?

Once again, nice job on your 1st brisket!

My thoughts are with cal.
Did it suit you and your family,and what would you like to see different-if anything.

It appears to be tender,and I ,also,couldn't tell if you cut it perpendicular to the grain.

I'd say the smile on your face tells us it probably turned out just fine.

quote:

I was wondering if i could get some feedback

Looks good to me. How did it taste?

My thoughts are I am hungry now! These guys are right, if it was good to you, then it is good. Cook to your tastes (or, in my case, your kids and wife) and don't worry about what others think so much.

Like you, I smoke mine with the fat side up and have had very good results with this. What temp did you pull it out at?

Your slices are pretty thick - was it tender this way? If so then you got it plenty done. If you could not cut it thinner because it made the meat fall apart, then you might have taken it a bit too far.

But no matter, excellent job your first time out, if you think it was good, then it is! (or was, it's probably gone by now)

Looks great!!! Nice job!

I like it too! It looks beautiful. Congratulations on your first brisket. My first brisket was done on a Weber kettle, and it was a bit charred. Yours looks much better than my first one did.

thanks all! it was pretty good (;-)-,<

Dang. Now that you brought this up again. Think I'll go buy me a brisket.

Prairie,

Great first job. Hard to always tell from photos.

How was it to you?

Tenderness?
Taste?
Smoke?

I couldn't tell and they asked above, did you slice cross grain?

Also, looked like a fair bit of fat on the slices, what I tend to do is after the smoke, but before slicing we scrape the fat off, then slice (you'll also be able to see the grain if you didn't know)

Key is how happy were you and do you need any help with improving something specific?

Great photos! Nice job!