Wet age brisket.

[WeekendWarrior]

Well it's 3:00 PM and IT is 178, seem to have hit another stall.  Going to bump the temp up to around 235 for a while and see how it goes.  Hopefully it will hit 195 in the next 2 hours.

[WeekendWarrior]

Finally hit 195 at 5:30, 15.5 hours it's wrapped in foil and a towel and going to let it rest an hour.

[WeekendWarrior]

Wow, incredibly juicy and tender.  Not dry like most briskets I've had.

Only complaint I could have is I probably could have trimmed a bit more fat off before smoking.

[DivotMaker]

Looks mighty tasty, Bruce!  I trim fat, on briskets, to about 1/4", and put some score lines in it so it absorbs the rub better.  You don't want to trim too much, or moistness will suffer!  What you don't want to eat comes off easy when done, so it doesn't hurt to leave a little more!

[Pork Belly]

That doesn't look like a terrible amount of fat in the picture. A big reason you have a moist hunk of meat is all that rendered fat.

[Smokster]

Bruce, that is a great looking brisket.  I agree with Brian that it really is not a lot of fat on the brisket.  And I would rather have more fat than less, you can always trim it off after the smoke.

[Walt]

If you want to make it even better, next time, inject it after you brine with a flavor profile of your liking.  The combination of brineing & injecting really does something special.  Your brisket really does look good. Well done!

[WeekendWarrior]

I was going to inject, but my injector I ordered doesn't come until tomorrow. 

I also ordered a pasta maker.  Anyone got any recipes for fresh pasta and smoked goodies?

[tbcop-is-smokin]

Looks pretty good Bruce....I did a half of a Brisket on my first smoke and did not turn out well.
I have learned a lot since then and ready to try the other half.
Tony