Smoked my first brisket. Being nervous makes you extra careful…
Smoked my first brisket. Being nervous makes you extra careful…
by papa_scabs
20 Comments
Ahem_ak_achem_ACHOO

jrrthe3rd1
Looks great!
prettyokaycake
One and done. Nailed it. The worst part about nailing it in your first is now every brisket has to be that good.
SixLeg5
I am hungry again and just ate breakfast!
VagabondGlider
Dang, that looks beautiful juicy, tender and cooked. It holding a chunk of rock in your hands and then crack it open to see something good inside.🤤
TheBatman2007
I’ve been smoking for about 15 years and still too scared about smoking a brisket. It’s an expensive cut to screw up. Well done on yours!
narwalbacons-12am
Looking good Billy Ray!
gofasttakerisks
Approved
justbrowsing987654
Do tell us guys method. How long? How hot? Wrap or na and in what? How long for the rest?
I love hearing the process when the results look like this.
Competitive-Draw8223
Nicely done 🍻
turbomkt
Last year I did two briskets for my son’s wedding reception. (Plus burnt ends and a pork shoulder)
The first one got to temp an hour before the second and was good. The second one was amazing.
There were a couple of times the smoker just shut off, so maybe everything could have finished an hour or two earlier. About 18 hours on the smoker. I did wrap it in the pink butcher paper and let them rest in a warmed cooler for about an hour.
No_Introduction_1717
The toe thongs are throwing me off but the brisket looks damn good
STL-Raven
Looks really good! I’m smoking one now, and if it turns out like yours I’ll be super happy.
cm011
Looks delicious. Nice bark, juicy, good trim. 10/10
Weber1001
That looks absolutely stunning well done I aspire to such a result bet that ate well. I have yet to do my first brisket holding back as very new to this so far done pork shoulder and belly both came out amazing. But your brisket looks another level hats off to you
ThisSiteIsCommunist

JoeyJabroni
Did you use the S N’ S basket and add water? Looks like from your picture you lit one side using briquettes and let it burn to the other, with some chunks of hardwood on top. I think in another comment you mentioned you finished in the oven after the stall at the 7 hour mark, so I’m assuming the charcoal burn was adequate to last to the stall.
Strange_Republic_890
Great job! You clearly paid attention and followed all of the “instructions” on here. Turns out if you learn from others and take good notes it does NOT have to be a disaster??? Who knew?
Rhodoterus
This looks great Especially for a first brisket. Can you share your recipe? Your post brought back the memory of my first brisket on a Smoke hollow 3016DEW electric smoker. I followed the directions in the user manual. I just found the directions online –
Smoked Beef Brisket. Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
It was edible but was most like a tough roast beef not tender juicy brisket like yours. I’ve since moved on to a pellet smoker and more conventional methods with some decent results.
Collective_Pitch
Another post that literally made my mouth water uncontrollably. I should probably take notifications from this sub off my feed.
20 Comments

Looks great!
One and done. Nailed it. The worst part about nailing it in your first is now every brisket has to be that good.
I am hungry again and just ate breakfast!
Dang, that looks beautiful juicy, tender and cooked. It holding a chunk of rock in your hands and then crack it open to see something good inside.🤤
I’ve been smoking for about 15 years and still too scared about smoking a brisket. It’s an expensive cut to screw up.
Well done on yours!
Looking good Billy Ray!
Approved
Do tell us guys method. How long? How hot? Wrap or na and in what? How long for the rest?
I love hearing the process when the results look like this.
Nicely done 🍻
Last year I did two briskets for my son’s wedding reception. (Plus burnt ends and a pork shoulder)
The first one got to temp an hour before the second and was good. The second one was amazing.
There were a couple of times the smoker just shut off, so maybe everything could have finished an hour or two earlier. About 18 hours on the smoker. I did wrap it in the pink butcher paper and let them rest in a warmed cooler for about an hour.
The toe thongs are throwing me off but the brisket looks damn good
Looks really good! I’m smoking one now, and if it turns out like yours I’ll be super happy.
Looks delicious. Nice bark, juicy, good trim. 10/10
That looks absolutely stunning well done I aspire to such a result bet that ate well. I have yet to do my first brisket holding back as very new to this so far done pork shoulder and belly both came out amazing. But your brisket looks another level hats off to you

Did you use the S N’ S basket and add water? Looks like from your picture you lit one side using briquettes and let it burn to the other, with some chunks of hardwood on top. I think in another comment you mentioned you finished in the oven after the stall at the 7 hour mark, so I’m assuming the charcoal burn was adequate to last to the stall.
Great job! You clearly paid attention and followed all of the “instructions” on here. Turns out if you learn from others and take good notes it does NOT have to be a disaster??? Who knew?
This looks great Especially for a first brisket. Can you share your recipe? Your post brought back the memory of my first brisket on a Smoke hollow 3016DEW electric smoker. I followed the directions in the user manual. I just found the directions online –
Smoked Beef Brisket. Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
It was edible but was most like a tough roast beef not tender juicy brisket like yours. I’ve since moved on to a pellet smoker and more conventional methods with some decent results.
Another post that literally made my mouth water uncontrollably. I should probably take notifications from this sub off my feed.