Brisket success!

xjwheelr · December 2013

Ok, after my first miserable failure a couple weeks ago, I tried brisket again for the second time. Here are the stats: 13.4 lb packer, pre-trim. 2:1 S/P rub, nothing else. 250 dome temp (most if the time, see below). ~6 chunks Pecan with a tad bit of mesquite from my yard. 17.5 hours total cook time. 4 hour FTC. Since burnt the ever living hell out of my first brisket, I was a little chicken and closed the vents just a tad before going to bed, to prevent a rise while is was asleep (my Maverick's dome probe is broken). When I woke up, the dome had dropped to about 210, no doubt due to my conservatism. This prolonged the cook for sure. Got it back up to 250-270 for the remainder of the cook, and ended up pulling it at 195 IT. I had somewhere to be or I would have waited till at least 200. Long story, short...pics below

Flavor is fantastic (oh that S&P bark!), just enough smoke, amazingly tender even though I pulled at 195. And look at that smoke ring! :-) Taking about a third of it to my wife's crossfit party tonight...have mixed emotions about sharing to at much of it. Again, thanks for all the help, whether direct or via lurking. -Eric

loveTheEgg · December 2013

That looks awesome!! Enjoy! Merry CHRISTmas!

pantsypants · December 2013

Yes !! looks great !!

EggNorth · December 2013

Looks great. I need to find and cook a brisket soon.

Terrebandit · December 2013

Nice ring! How did you do that?

GATABITES · December 2013

VERY nice ring!!! Last time i cooked a brisket i used s&p and just a tad bit of DP raising the steak. It was my best yet. I cant wait to try it again.

When did you load it on the cooker, directly after seasoning or did you let it chill in the fridge after you seasoned?

Drewdlc17 · December 2013

Very nice!

henapple · December 2013

Nice work. ..

xjwheelr · December 2013

GATABITES said:

VERY nice ring!!! Last time i cooked a brisket i used s&p and just a tad bit of DP raising the steak. It was my best yet. I cant wait to try it again.

When did you load it on the cooker, directly after seasoning or did you let it chill in the fridge after you seasoned?

I seasoned it about 2 hours prior to loading.

xjwheelr · December 2013

Terrebandit said:

Nice ring! How did you do that?

well...not sure

I put in all the pecan chunks I had, which was about 6 + a few scraps/chips, and also buried a couple small mesquite pieces about one charcoal layer deep. I also didn't open the lid until it was done, not even once.

GATABITES · December 2013

xjwheelr said:

Terrebandit said:

Nice ring! How did you do that?

well...not sure I put in all the pecan chunks I had, which was about 6 + a few scraps/chips, and also buried a couple small mesquite pieces about one charcoal layer deep. I also didn't open the lid until it was done, not even once.

I think this is the key. I think Ive gotten caught up in the wrapping stage which may have be affecting my smoke rings recently. It's there, just not prominent as yours. still good though.