Brisket

[Deep South]

12 hours @ 220 with Cherry wood!

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/tex-bris.jpg

[Deep South]

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/tex-bris2.jpg

[Wheelz]

Making me hungry! Good job. ;)

[FriscoRed]

Was this a packer cut and what size??

[Deep South]

11 pounds untrimmed (Packer Cut) fat side down.

[FriscoRed]

Did you just put it in and never open the door? I'm curious because I am making my first brisket this weekend. I have seen some that say to wrap it in foil, but not sure when or if to do that.

[Tampasteve]

My first Brisket was a 6lb'r. I just rubbed it down with salt and pepper and garlic. And in the smoker with apple and cherry wood. Cooked @ 9 hrs. And we ate it . I have since learned that using the temp probe it reached a plateau and should have been left it longer to tender it up.I also used a 9x13 pan on the bottom shelf to catch the juices. The next 1 will be better. But theres alway room for improvement....Good Luck and keep posting your results......Steve

[Deep South]

I put the brisket on for 9 hours without opening the door. Then I double foiled it and put it back in the smoker for 3 hours.