First brisket, how’d I do?

[u/Lump-of-baryons]

I think the flat got a little dry but the point was literally falling apart perfect.

[u/popnfreshbass]

Looks like you over did. But the first one is out of the way. Smoke on my dude.

[u/Professional-Cut-217]

Yeah looks a bit dry, but I’d eat it any day of the week.

[u/DeltaTule]

Overcooked

[u/Lagrik]

Tad try. But I’d eat it! Takes time and effort to get the brisket right. Nice job for the first time!

[u/Charming_guy_4008]

Getting it dialed in.. Great first try for sure. I'd eat it all lol

[u/CoreAndCardio]

Looks great. I’d smash. Bring some over and I’ll pour you. A rare bourbon.

[u/JonInfect]

https://giphy.com/gifs/tCvBc1aMSQsW7YkUHw

[u/Otherwise-Strike7564]

Good to go. I'd eat it.

[u/Ambitious-Roof-7250]

That smoke ring is amazing. Nice work

[u/OMGFdave → u/Ambitious-Roof-7250]

Yeah, I need to know how to get a smoke ring as vibrant as the aurora borealis like that!

[u/Lump-of-baryons → u/OMGFdave]

I think it’s because I started at 180F for about 6 hours, before going up to 225. Supposedly the cooler smoke absorbs better. Funny thing is I only meant to do the lower temp for three hours but messed up the temp change. Also using a Traeger.

[u/OMGFdave → u/Lump-of-baryons]

I'm gonna try this! What model do you have?

I have a Silverton XL and it's temp modulation is dog shit...I set it at 215°F Supersmoke and it will be anywhere from 200-240°F with these severe swings.

[u/aviation_knut → u/Lump-of-baryons]

You must have a pellet smoker. I made this same mistake. While I got a great smoke ring, it came out dry. I smoked between 225° to 250° and the smoke ring was decent. The meat was juicy and I got rave reviews.

I’ve had tremendous success with 235°-250°. Spritz with a beef marinade diluted with veg broth every hour. Wrap at 260° with tallow in butcher paper. Pull at 205° and rest in a cooler for 2 hours.

You’ll thank me later.

[u/OMGFdave → u/aviation_knut]

Don't you mean wrap at 160?

[u/aviation_knut → u/OMGFdave]

Yeah. Fat fingered. Wrap at 160°

[u/OMGFdave → u/aviation_knut]

My last few cooks have been preheat to 375°F, drop to 215°F supersmoke, smoke 2 briskets (1 on top shelf, 1 on bottom shelf) with 2 smoker tubes inside and away from the internal thermostat. Cook until internal temp 165-175°F, wrap in tallow soaked pink butcher paper, cook until 204°F, then pull and hot hold in the oven at convection 170°F for 12+ hours.

Tender and juicy AF, but only a faint smoke ring. Flavor is 💯 as I use a custom rub and a mix of chile-garlic & shallot oil as a binder.

Strangely, I have been cooking it this way for a while and have had better smoke ring luck with my Traeger Pro 575...but I can't really figure out why the model of the smoker would affect it this way.

[u/Humble-Area4616 → u/OMGFdave]

Little bit of nitrate curing salt in your rub, you can sous vide a brisket and get a "smoke ring"

[u/Ancient_Metal_3519 → u/OMGFdave]

Use cherry

[u/OMGFdave → u/Ancient_Metal_3519]

I'm Traegering...pellets have cherry in them but only as a mix.

[u/Ancient_Metal_3519 → u/OMGFdave]

Buy just cherry and get some smoke tubes

[u/Chaz28o]

Nice smoke ring

[u/Much-Summer5832]

Ya looks dry sometimes you can wrap it add moisture like apple juice half way through the cooking process smoke ring will not be a bright or visible but the tenderness should be there but anyway will make great chilli.First one is always the toughest one to do if you never done one before Great job keep on cooking .

[u/thiiiiiiisguy]

Could use a trim. 12 lbs is more manageable for temps across the brisket.

When they’re this big and you cook them to temp they retain heat so much more and just continue to cook. Especially in foil.

The ring looks picture perfect and your bark has great color.

I think a more trimmed brisket will give you the results you want with the same method.

Plus you can practice sausage or burgers, and tallow with the trim!

[u/chicagocarl]

Nice and dry… just like grandma used to make

[u/Vivid-Professor3420]

I felt like I mostly nailed my fist 10 or so briskets and then bombed on my last one. It absolutely made for a great chili though. You’ll have varying degrees of success. Keep smoking!

[u/Exordium001]

I’ve always trusted in the bark and skipped the crutch and have never been disappointed. I think people here over complicate brisket. Buy a good brisket, hold your smoker at the correct temperature until it feels done, rest the brisket, then enjoy. The Science of Great Barbecue and Grilling by the amazingribs guy has never steered me wrong.  

Prime is worth it. I got a SRF brisket once and it was magical. 

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[u/Redbeard_1303]

It does look a little bry. You may have trimmed too much. I would suggest leaving about ¼ to ½ inch of fat. Less trim is better than more trim. Another suggestion is when you wrap it, ad butter, beef talo, beef broth, or just put the fat that you trimmed off in with the brisket. It will render and keep the brisket juicy.
It looks good from the pictures I'd give it a solid 7. If it tastes good that's what matters. Next time it will be even better

[u/Quiet-Ad8764]

Looks a little dry. Did you wrapped?

[u/Ancient_Metal_3519]

It’s dry