Brisket

Unknown

<p />Should be ready in about 2 hrs. Wrapping it with foil and putting in the cooler for 2hrs. Anyone have a sauce recipe that tastes like Bryants?

Smoked Signals

Chad,
Just a hint ... Run your probe in from the side in the future .. it's easier to deal with and alows you to flip the brisket if you want. I also think it gives you a better reading of the core temp.[p]My 2 cents ... take it or leave it.[p]Doug[p]ps - your brisket looks good ... nice color and well trimmed.[p]

Unknown

Smoked Signals,
Thanks my father in law made the same suggestion. I know better. I guess I was out of it when I put it on (midnight)

Unknown

Chad, That is a nice looking brisket you have there. Would you mind giving us the weight, temp and cooking time ?
I'll be doin one of those up this weekend. Peace...

Unknown

Chad and others,[p]Looks tasty!

I'm interested in the weight also. Seems everyone cooks them over 10 lbs. I'm interested in what you might do to cook a smaller 2-3 lb. brisket. I did one this past weekend and it was moist and smoky, but a bit chewy.

Unknown

<p />Seasoned with Lowry's Seasoned Salt and pepper---heavily applied. Follow with a light application of garlic powder. The brisket (untrimed/choice @1.19 per lb.)) weighed 11.5 lb.. It cooked for 12 hours with internal temp reading 170, fat side up. The dome temp for the first eight hours at 250 and the remaining four hours at 275. After I removed it from the egg I wrapped the brisket in saran wrap followed with foil and the put it in the cooler to rest.

Unknown

Chad, Thanks, it really is a fine looking brisket !!!

Unknown

<p />Never cooked one that small. I like all the fat you get on an untrimmed one.