Proud of my brisket yesterday.

RandallB

I am a student of the brisket.   Continuing my journey one step at a time!

pecan wood splinters with lump , 250 - near 10 hours, platesetter up, water pan,  went to 160 internal and then foiled ....temp  prob and fork twisted loosely about 195 degrees.  foil/towel/ice chest for 1 hour and then sliced.  Very pleased.

Best thing I have learned.  You have to wait it out.  Don't be cut short by any timeframe (like dinner at a certain time).  Pad yourself extra 3-4 hours lead time before you want to eat.   It can stay in the cooler just fine for that time.

Love the black crust from the pecan wood.  (I think it is makes it darker than other woods???)

 

 

Foghorn

You should be proud.  Good job. 

StlScott

Looks great - and it's making me hungry! What does your rub consist of?

StlScott

RandallB

Rub is Butt Rub

Also, this was fat side DOWN.

I hate I waited this late in the summer to do a brisket.

Maizeandbrew18

Looks great - did you get this at Costco?  Local market?

hapster

Nice looking brisky...

JRWhitee

Nice job, I love to hear when briskets turnout good.

Griffin

Good job. I think we are all students of the brisket and learn a bit more each time we try one.

radamo

@RandallB,

Did you make just a flat?  Only asking because of all the "warnings" not to make just a flat. That looks beautiful and I am dying to try one.

RandallB

It came from Sams Club (like Costco).  I think it was $4-4.50 a pound.  I am pretty sure it is a FLAT.  I am just not too technical on the cuts and packaging.  About 75% of the length of it looked thick enough with the fat on.

I have had luck with putting a lot of smoke to it at the start and wrap in foil at around 160 degrees internal.  I am sure I read that on this forum somewhere.  Then watch meat temp and start probing at 195 degrees.  Don't remove until it is easy to twist fork (ignore your watch).  This was the first time I wrapped in the cooler afterwards.

Jump in there and give it a try.  Just be make sure you have plenty of time to let it go all the time it needs.  I usually let the pork butt go overnight, but I like the brisket in that I can usually do it early morning to evening without having to go late hours.

radamo

Yeah, I do butts overnight.  If you have it wrapped after you reach 160, do you keep a probe in it?  So you know when it gets to like 190-195 to check it with the fork?  

RandallB

Yes, keep probe in.  Mine is the spike with a long wire.  Wire hangs out of foil and shuts in lid.

My family is ready for another already.

I think I will slather in mustard first next time, and also get more pecan wood prepared perfectly well before cooktime.

BBQJDUB

Looks good......I'm hoping to try brisket very soon.  The bark looks amazing!!!

easttexasaggie04

What is the con of using the Texas Crutch (foil)?  I never have.

krames

That is a B-E-A-utiful brisket! How much did it weight? Did you inject?