15lb (before trim) brisket. Salt and pepper rub. Smoked in WSM, hot and fast cook @270F for 9hrs, pulled at 194F at probe tender, then did a hot hold in oven at 160F for 1.5hrs.
Tasted great! Definitely getting the vibe that ‘the first one is free’. We think we should’ve pulled it about 45min earlier, but what else could we have done better?
by katplasma
10 Comments
Besides order the pictures appropriately… just seeing that I messed that up -___-
Honestly, it looks fantastic! Much better than my first attempt.
I’ve never done a hot and fast cook, but you certainly look like you nailed it!!
I think 194 is good. Would not pull earlier. Maybe hold longer? I typically hold for 3 hours in a conditioned beer cooler and feel like that improved my outcome.
Definitely think you did great!
I wish I could try a piece and tell you. Looks tasty though.
Looks great. Not just great for a first cook.
Beautiful, looks delicious.
I think you nailed it
I am struggling to understand what the heck happened with the trim in the first picture, but it sure looks wrong. Could just be the picture though.
I’d also echo others in recommending a longer hold. You really can’t hold a brisket for too long, obviously within reason.
The final thing is that I would recommend adding garlic powder to your rub. If you really want to knock some socks off, add msg as well.
Looks amazing. Maybe hold it longer usually more time is better
270 is hot and fast now?