Aandrade0921
New member
Morning everyone. Did my first brisket in the #1 yesterday. Bought an 8lb flat from the amish market. Nice fat cab and some fat throughout. Rubbed the flat with salt and pepper. Used a small piece of hickory and a small piece of cherry. Placed two small water pans beside the firebox, half filled with water in each. Placed the brisket in the smoker with an internal temp of 48 degrees. Set to 225 and let it go. Did not open once until the internal temp was 180 to check doness. Parts of the brisket was soft but the majority not done yet. At 13 hours in, brisket was at 201, tender throughout. Wrapped the brisket to let it rest for an hour. Unwrapped and I noticed that the fat cap was thicker that normal. I sliced the brisket and noticed it was really soft and some areas was really squishy. The brisket tend to not have any flavor as well. I guess I have to trim the fat cap next time and maybe inject? Or brine? I have a WSM and a BGE XL but I really want to nail this brisket with my SI1. Thanks for reading.
Cheers
Cheers