u/peanutburg

Took some lessons from the first brisket I cooked and applied it to this smoke. First time around I had a very uneven cook and had to foil the center midway through. I installed a heat shield from Amazon over the fire pot and that helped get a much more even cook. Unfortunately, it also took way longer to get to temp. Overall I’m happy with the bark, flavor and tenderness of the flat. Next time around I’ll move to the bottom rack after wrapping and do a longer rest.

Overall, I’d give my first smoked brisket a solid 8/10. Feel like I could have lightened up on the seasoning just a bit. Ended up having an uneven cook towards the end as the middle pushed through the stall much faster than the point or the flat but I was able to adjust on the fly and get it evened out. Next time around I might trim more to not have the cut be so long to avoid this. The overall, there’s
No left overs and everyone at the party grabbed more than one plate so I’ll take it.

Trimmed this 15 pounder for this weekend. It’s my first one so I’m looking for feedback on trimming. I’m following the meat church recipe here: https://youtu.be/klmG0DQgEJs?si=UQn1tbznRzegYRSe

Any suggestions are welcomed. The area circled in red is pretty uneven and I’m a little worried about fluid pooling here but not sure what to do about it as I don’t want to hack off the top of the point. Thanks!