My First Brisket

[dflaher]

From the looks of the 3rd picture, I'd say it's a full packer. If it was just the flat, there wouldn't be the fat line there (I think...)

Yeah - I think you're right.

 

[Beck's Grille]

Smoked my first brisket today. She was 14.5 pounds. Used salt and pepper as my rub at a 1:1 ratio and Hickory and Oak pellets. I smoked her at 225 on “super smoke” til she reached 165 internal temp. It took 8 hours. Wrapped in foil and smoked 2 more hours til she was 205. Wrapped in a towel and placed in a cooler for 2 hours to let rest. Turned out great. Maybe a little salty.

Hey Cobra7, it only took 8 hours to get the internal temp up to 205? Wow, mine always takes a lot longer, even if I am cooking at 250-degrees. As a matter of fact, I take mine out at 165-degrees and wrap it with butcher paper, and still it takes forever to get up to 205. I wonder if I'm doing something wrong???