Fired up my first brisket (15 pounder) on the Weber Searwood, here are the results from trim to finish! Fat side down, 225 for 11 hours overnight until 165 IT and 5 more hours wrapped until 203 IT. One learning was I probably should have trimmed more as it was a little fatty in some sections, but overall couldn’t be happier. Juicy and great flavor.
Pictures are as follows: Light trim, Seasoned, 11 hours later at 165 IT, final product after 4 hour rest, and two pictures post-slice. Let me know your thoughts and any questions!!
by TT_Rawwww
1 Comment
They always seem to get me nervous… hoping I can get that hello effect