I finally nailed a brisket!!

CPARKTX · February 10

I've done a fair number of briskets on my offset smoker, and never come close to really good BBQ restaurant results. Did my first brisket on BGE today, and thanks to all the information on this forum really nailed it. It was literally falling apart as I lifted it. .

Started with a 7.5 Choice brisket; injected with beef bouillon and Worcestershire, rubbed with mustard, Dizzy Pig, salt, pepper and put in refrigerator for 36 hours.

Threw on Egg this morning at 5:30, 275-285 grate, and cooked until 160 internal. Then went with Travis method and put in foil pan with two bottles of Claude's and two Abita Amber, continued to cook until internal 195-205 (depending on location). Pulled off and wrapped foil pan with brisket and juice, covered, and let sit three hours. Total cook time 9 hours plus 2 hours foiled in juices.

Turned out fork tender and super moist. Good smoke ring and pretty good bark (not soggy at all). The middle maybe quarter was drier and not as tender...not sure if it was the particular cut or if I pulled a little too soon. Overall very pleased, easily the best brisket I've ever done.

Solson005 · February 10

Looks and sounds like a great cook! =D> It is always nice to hit a home run with brisket!

CeramicChef · February 10

Congratulations! They get easier every time!

henapple · February 10

Congrats...they're a difficult cook.

Badong · February 10

Congrats!

I started putting mine back on an open grill after letting it rest. It makes the bark crunchy again. Anyone else had luck with that?

North_Is_Up · February 10

That feeling of accomplishment (and excitement) when you open it up and it looks and tastes pretty good.

caliking · February 10

Awesome!

MrCookingNurse · February 10

Badong said:

Congrats!

I started putting mine back on an open grill after letting it rest. It makes the bark crunchy again. Anyone else had luck with that?

Must be right if you do it!

just kidding bud, never heard that, but many different ways to skin a cat

Alton · February 10

CPARKTX said:

I've done a fair number of briskets on my offset smoker, and never come close to really good BBQ restaurant results. Did my first brisket on BGE today, and thanks to all the information on this forum really nailed it. It was literally falling apart as I lifted it. .

Started with a 7.5 Choice brisket; injected with beef bouillon and Worcestershire, rubbed with mustard, Dizzy Pig, salt, pepper and put in refrigerator for 36 hours.

Threw on Egg this morning at 5:30, 275-285 grate, and cooked until 160 internal. Then went with Travis method and put in foil pan with two bottles of Claude's and two Abita Amber, continued to cook until internal 195-205 (depending on location). Pulled off and wrapped foil pan with brisket and juice, covered, and let sit three hours. Total cook time 9 hours plus 2 hours foiled in juices.

Turned out fork tender and super moist. Good smoke ring and pretty good bark (not soggy at all). The middle maybe quarter was drier and not as tender...not sure if it was the particular cut or if I pulled a little too soon. Overall very pleased, easily the best brisket I've ever done.

Congrats!!! I know the feeling of getting it right after following everybody else's successes!!!! ^:)^

travisstrick · February 10

My dads name is Claude. I've always been tempted to try their sauce.

I'm glad yours turned out well.

CPARKTX · February 10

@travisstrick - I really like Claude's, it worked well yesterday on the brisket, and I've used it for a long time to kick up veggies. I use the original (brisket).

Charlie tuna · February 10

Man that looks great !!

Dyal_SC · February 10

Looks great! I was going to say I hope you had leftovers so you could make chili, but then I saw your last pic. :) Outstanding cook!

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I finally nailed a brisket!!

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