Dining and Cooking
First Brisket
In BBQ

First Brisket


-36 hour dry brine (used Perpetual Beef by Rolling Bones BBQ)
-14 hours on the kettle (smoked at 225-260)
-12 hours resting in the oven at 170

Turned out solid. The flat is a bit dry and the point is literally falling apart. Spice level is a bit too much too but Im happy with it for the first attempt.

Any suggestions on the next one?

by EducationMoney3544

2 Comments

  2. Inevitable_Pay6766

    Looks really dry, if your flat is dry and point is falling apart, you 100% overcooked it. Before resting it for 12h in 170F, did you let it cool down abit?

Write A Comment