half Strick Method brisket... amazed myself(pics)

Eggucator · April 2013

I set out this morning ready to freeze the 4.5 lb flat I got the day before because of rain. Knowing @henapple might give me hell:) I decided to go ahead and do the @travisstrick method and used a Sierra Nevada, onion, and marinade.

After 3 hours(IT 170), I check on the brisket and it had swelled up and looked funny in the liquid so I decided to just take it out and let it go "old school" the rest of the way. I was afraid of what might happen but HOLY COW, it turned out to be the best brisket I have made to date!!!!

Here is a shot of the first cut(usually the small corner that is like jerky)

Here is a shot of the whole thing sliced up and ready to be eaten. VERY MOIST, GREAT TASTE!

And here are the leftovers which were sliced and diced for chili later this week.

Beaumonty · April 2013

Looks great. Excellent smoke ring. How was the bark? What were your general times?

Did you cook at 300 for the remainder of the cook?

Eggucator · April 2013

Ended up with a great bark. I used the yellow mustard and rub method. I cooked at ~290 dome temp the entire time. I settled in at 290 and I didn't want to mess with it.