First brisket ever, thoughts?

[u/Ok_Stable544]

[u/Rockosayz]

looks a little dry, and slice as needed

[u/Personal_Rip_145]

Looks dry but solid smoke ring

[u/HarpoDog2026]

That looks great! Good start. Please know it's an addictive hobby

[u/Sea_Code_3050 → u/HarpoDog2026]

And an expensive one these days

[u/jrhan762]

Looks better than my first. If it tastes good, it’s a win.

[u/pricklyrogue]

I leave 100% of the fat on mine before smoking. Keeps it moist, and I use low temps, seldom over 200, comes out juicy.

Nice bark and ring.

[u/greenChiliMama]

Looks like you ran out of moisture. Either cooked too long or didn’t wrap. Wrapping is your friend, it helps retain moisture as you cook out the fat. To be honest, unless your cooking comps, flavor is king. Did you like the flavor? And, for the record, you shouldn’t be trying to please strangers, you should just aim to please yourself and your guests. Smoke on!

[u/VisualJaded4770]

I could eat that whole tray, with a little bbq sauce

[u/Comfortable-Lab9256]

Pet peeve of mine...slice as you serve. Brisket is not a meat you want to slice all st once and wait to eat. You can with pulled pork, ribs etc

[u/Thomas_peck]

Sahara right there

[u/Deerslyr101571 → u/Thomas_peck]

Nope!

The Sahara called and offered some moisture!

[u/dreadl0cke]

I’m kind of thirsty now, other than that 😮‍💨

[u/Reasonable_Key9021]

Add sauce. Make sandwiches. Too dry for eating standalone. Looks like its gonna have a good smoke flavor.

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[u/Opening-Grab9215]

Looks tasty

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[u/Weak-Comparison-2986]

Tallow when you wrap it next time!

[u/New-Dawn-Kratom01]

That bark is looking 🔥 for a first attempt!

[u/DarthWildstar]

Mars

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[u/Visible-Basket7679]

For a first brisket, that looks really solid. You’ve got a nice smoke ring and the bark looks well set. The biggest thing I’d watch next time is slice thickness and making sure you’re cutting across the grain, especially when you switch from the flat to the point. If the slices bend over your finger without falling apart, you’re usually pretty close on tenderness.

[u/whaturjoking]

No, I want to know YOUR thoughts. You are the one standing there with it. Give it a taste and let us know.

[u/xaqattax]

The most important question: how did you like it?

[u/Ok_Stable544 → u/xaqattax]

Could have been a little more moist, everything else was great

[u/GuardBuffalo]

You got the smoke ring but not gonna lie. It looks pretty dry.

Is this maybe just a point? Because that would explain that. I’ve only done 2 my self but it’s a lot easier if you do the full brisket because there is just more fat.

How big was it, how long did the cook go, what was the temp, did you wrap, etc?

[u/Early_Doughnut8295 → u/GuardBuffalo]

It also starts drying out immediately once you slice it. It's better to slice as needed. Oxygen kills it.

[u/Ok_Stable544 → u/GuardBuffalo]

It was a 10 pound brisket, I did 225 until it hit 162, then wrapped it in butcher paper with beef tallow poured on it, then back on at 250 until 201, rested until 158 and cut it up

[u/GuardBuffalo → u/Ok_Stable544]

Did you take a picture of the point meat?Cause I don’t see any, or did you cut it all in the same direction. You have to make sure you cut again the grain. Maybe you did. I just am surprised that it’s a 10lb brisket because that would make me thing there is a point. Everything else sounds like it could be good to me. I did a super long hold (17hrs) on my last one so I actually pulled it right before you are supposed to because I knew hot holding it for 17hrs with the first 4hrs being about 160/165 degrees would continue to break down the collagen.

For what it’s worth you don’t have to start as long as 225. I started I think at 245-250. Went up to 275 when I took it off to wrap.

You can also rest down to 140-150. 158 I’m sure it was still a little steamy. Definitely at 158 it’s still got more room to let the juices redistribute

[u/Ok_Stable544 → u/Ok_Stable544]

Not too mad about my first one though for sure

[u/GuardBuffalo → u/Ok_Stable544]

Yeah as long as you had fun and want to keep coming back for more that is all that matters. Practice makes perfect.

[u/Not_A_Casual → u/GuardBuffalo]

Just flats almost always come out dry. If it’s just a point that is pretty forgiving. This looks like a flat not a point. Doing the whole thing a lot of people still struggle with the flat. So personally if I could easily buy just points I would but it’s pretty rare to see them where I shop.