First Brisket of 2025

[Griller guy]

Took advantage of our record breaking heat and the kids being here this weekend and did a brisket last night. Had a ten pounder in the freezer and did that. Started trimming, injecting and applying the dry rub at 10:00 p.m. and got it on the grill at mid nite. Set it at 200 and went to bed. Got up at 6:30 and it was hitting 135. I kept it at 200 till 8:00 then moved it up to 220 at 10 I was pulling 145 and turned it up to 240. At 11:30 I was 165 and wrapped in butcher paper and turned to 250. I pulled when it was 200 at 1:50. I rested on the counter till 2:30 still in paper to stop cooking then wrapped in aluminum foil over paper and towels and put in cooler. I rested till 7:00 and it was beautiful. Only thing I would change is I still think I am going too heavy on the rub. I have great bark and no one complained but next time I will definitely cut back on the dry rub. Happy smoking everyone, feels great to get back out there again.

 

[dagodago1]

Yeah, i kind of overdid my dry rub my last tri-tip. It was still really good but wife said a little too salty, made me almost want to do it everytime so have more to myself.

 

[bobissmokin]

Looks just right to me! Thanks for the pics!

 

[sparkyv]

I'm due for one.

 

[ANT0407]

Looks great. Thanks for sharing your cook. I'll be doing a 25 lb brisket Friday overnight for our Easter dinner on Saturday. I can't wait!

 

[Jimsmokes]

Looks great. Thanks for sharing your cook. I'll be doing a 25 lb brisket Friday overnight for our Easter dinner on Saturday. I can't wait!

Hot dang that's a big un! You goin hot and fast? Would still put you in the 14-20 hour cook time.

 

[sparkyv]

Yes, that is a big boy!

 

[ANT0407]

Hot dang that's a big un! You goin hot and fast? Would still put you in the 14-20 hour cook time.

Yeah it's a beast! I think I'll run around 300. Still going to take a while. I'll post pics.