Brisket Cook — 2026-08-02
Trim fat cap and tried to trim the rest of the fat down to 1/4 inch or less
My first brisket on the smoker. 9.2lb prime, trimmed the fat cap down to about a quarter inch, 12 tbsp of rub, and about 20 hours from start to first slice once the rest is factored in.
How it went
Started at 225°F, bumped the pit up to 250°F in the afternoon once it was clear the ambient temp on one side of the pit was running hot. Hit the stall around hour 5, wrapped in butcher paper about 45 minutes later once probes came out briefly (and went back in — backwards, at first). Rested in a cooler for a little under 4 hours before slicing.
There’s a very nice smoke ring. Not much of a bend test because the slice broke when trying to pick it up — not super juicy for being a prime brisket, the flat in particular seemed dry. Overall flavor is quite nice and doesn’t seem over-seasoned. Bark looks good.