Well the time had come to venture into Brisket. I have been experimenting on many other cuts and kinds of meat and the time came. Needless to say I was a bit intimidated by what I was reading online. I found the Franklin BBQ Channel on YouTube and it helped a lot.
Here is the link:
From there I found a great Brisket at Costco this week. 7.25 lbs, the flat was pretty thick and marbled, not too thin...and I thought I would give it a shot.
Got it trimmed up. I took a little fat off the top, but other than that it was good to go.
I put on a 50/50 salt and pepper rub with a little of my home town seasoning "Santa Maria Style" Suzie Q....I love this stuff.
Put in on the Vision at 250' with my digital dome thermometer. The thermometer has been a life saver as the dome thermometer is way off.
Started too late in the day so I got up at 1:30am to pull it off. 11+ hours later I pulled it off and let it rest. Pulled it off at an internal temp of 203' after spraying it with apple juice every 3-4 hours as it had a few dry spots.
Here is the final result. I was blown away. It turned out amazing!!!!! Good smoke ring from the Pecan wood, incredibly moist and tender. We had a bunch of it for lunch and loved every bit. So I don't know if I just got lucky or what, but wow, I was impressed. The vision did well as well without needing more lump, held temp well. Great cook!
Thanks for looking. What has been your experience with brisket? As hard as people make it sound?