Brisket...How I did it...

DMW · February 2014

14lb Superior Angus Beef Choice Packer. Started it about 9:30 last night, kept it aprox 250* with some variances along the way, but pretty close.

Just salt and pepper for rub, used hickory for smoke with Fogo lump.

The point and most of the flat was probing like butter when I pulled it at 6:00 tonight, a few areas of the flat could have gone a bit longer.

Most of the flat got cut off and foodsavered and in the freezer. I'm thinking brisket chili is it's destination.

Served flat/point combo slices. Point was meat candy.

Thanks @cazzy for the tips going into this, helped heaps. Next time I'll give myself a bit more time or run at 275* for one this big.

Critiques welcome.

travisstrick · February 2014

Good luck getting to 240k views. :ar!

travisstrick · February 2014

That's close to how I do them now.

buzd504 · February 2014

Very nice. How big was that one?

GQuiz · February 2014

You got a Motorola RAZR like @Cazzy. More importantly, did you use the Pitmaster?

)

GQuiz · February 2014

Looks incredible, by the way.

flexfusion · February 2014

Looks fabulous! Can't wait to try one and hope mine turns out as well.

cazzy · February 2014

Looks good man! What did your guests think??

DMW · February 2014

buzd504 said:
Very nice. How big was that one?

14lb pre-trim. I didn't weigh the trimmings after, but I would guess I took a pound off.

DMW · February 2014

cazzy said:
Looks good man! What did your guests think??

Got rave reviews. Of course when you serve the point...the point just melted in your mouth.

henapple · February 2014

Right?

SkinnyV · February 2014

Nice work looks great.

JohnInCarolina · February 2014

travisstrick said:

That's close to how I do them now.

Except for the boiling part, right?

R2Egg2Q · February 2014

Nice job. Looks good!

caliking · February 2014

Looks like ya did good!

travisstrick said:

Good luck getting to 240k views. :ar!

oooohhhh... you just had to rub it in

DIAD · February 2014

I'm getting the courage to try a brisket

Chris_Wang · February 2014

Lookin good! I'm in the oak camp now, but my first brisket was with hickory.

SmokeyPitt · February 2014

travisstrick said:

That's close to how I do them now.

Wait a minute...you mean this is not actually how you do it anymore??? We feel betrayed.

Brisket..... How I used to do it.