Brisket - Finally a good one! (Warning Pic Heavy)

fljoemon

I have been reading quiet a bit on the fantastic brisket cooks on this forum and my first attempt was not that great .. ran out of fuel and also brisket was dry. Decided to give it a second shot. Picked up a packer at the local Wal*Mart. Trimmed it and put it on the LBGE at 11:30pm last night. tried maintaining a temp of around 275 dome and I did see temps hover in the range of 275 to 290. Cooked it straingt through until 11:30am when the maverick ET-732 alarm registered 205 in the fattest part of the point. Probed with my thermapen and found temps ranging from 198 to 207 at various parts of the brisket. Covered it with some butcher paper and then towel and put it in a cooler. Took it out at around 2:30pm and sliced it. This was awesome .. moist, excellent bark and great smoke ring ... finally I have a good one ! Oh yeah .. bigh shout out to Rockwood charcoal .. no aftertaste like the Royal Oak I was using before and there is a lot of lump left after the cook .. some pics!

SGH

Glad that you nailed it. The pics and grub look fantastic. Excellent job!! =D>

yzzi

That looks great! You're not far from me, right? I can be over for leftovers!

grege345

Home run!

fljoemon

@SGH .. Thannsk!

@yzzi .. come by .. I have so much leftovers.

tarheelmatt

Great looking brisket. However, I noticed your probe was in the point. Usually one places the probe in the largest part of the flat. The point will be fine and along for the ride. The flat is what you're looking to nail.

anzyegg

I'll say you nailed it....awesome looking brisket.... Great pics.

Jwinn44

Looks great! I need to try my first brisket here soon.

Ladeback69

@fljoemon‌, that looks awesome. I have that same rub in my cabinet waiting to be be used. How is it? The rub taste good so I hope the brisket is fantastic. The bark looks great.

fljoemon

@tarheelmat .. I never probed the point .. just an illusion on the picture. The probe was inserted sideways all the way on the fattest part of the flat .. I did not take a picture with it :-)

@Ladeback69 .. The Oakwood BBQ Black OPS rub is excellent. It is extremely flavorful and the best part is that the sodium content in it is very low. Some rubs list salt as their main first ingredient  and your rub can be very salty .. not the case with Oakwood. This was the first time I used this rub and this will definitely be in my Top 3 rubs for brisket.

lousubcap

Home-run right there.  Congrats on a great cook.  Now you are hooked.  And good call to eat the point and not go with burnt ends.  Point is the best part.

SkinnyV

Looks great well done

tarheelmatt

fljoemon said:

@tarheelmat .. I never probed the point .. just an illusion on the picture. The probe was inserted sideways all the way on the fattest part of the flat .. I did not take a picture with it :-)

@Ladeback69 .. The Oakwood BBQ Black OPS rub is excellent. It is extremely flavorful and the best part is that the sodium content in it is very low. Some rubs list salt as their main first ingredient  and your rub can be very salty .. not the case with Oakwood. This was the first time I used this rub and this will definitely be in my Top 3 rubs for brisket.

@fljoemon‌, I was referring to your post that your Maverick was in the point.

hapster

Bravo!!! You killed it...

Philly35

Dang! Did you do anything special for that smoke ring?

NPHuskerFL

=D> Nailed it man!!!

thetrim

Love that smoke ring.  Great job!!!

Ladeback69

thetrim said:

Love that smoke ring.  Great job!!!

I part of it is the rub he used. It's designed for briskets so it will enhance the flavor and bark. So that would be my guess and maybe the wood he used. I like using cherry to get a good smoke ring and flavor. Here is my last brisket using cherry wood.

fljoemon

Philly35 said:

Dang! Did you do anything special for that smoke ring?

Nope .. didn't do anything special for the smoke ring. I used couple of fistful of Jack Daniels Whiskey Barrel Oak smoking chips. Also the brisket was in the refrigerator for 6 hours after I had applied the rub and it went  directly from the refrigerator to the stabilized egg at 275 degrees.

@tarheelmat .. good catch on my post .. that is a typo in my post .. I did probe only the fattest part of the flat. Thanks for catching that!

anton

Wow , looks awesome !! Nicely done. The first thing I do is cut those burnt tips and hog them myself!!

lantzwr

@fljoemon Looks great.  Do you still have some leftovers?  I live over on the Space Coast, could be there in 45 minutes..... >-

SGH

Brother that last pic of the plated food is starving me to death!! Man it's 3:40am but I could devour that plate right about now!!

DonWW

Very nice job.  Just curious...... Baking Powder??

pantsypants

that looks great

fljoemon

DonWW said: Very nice job.  Just curious...... Baking Powder??
That is a byproduct of reading too much to get the perfect bark ...  from the BBQ Brethern forum "it boils down to a way to speed up the Maillard reaction. Raising the PH of food speeds up the Maillard reaction and baking soda raises PH levels. Until now, I never dug into how much baking soda I needed. I figured I didn't need much so, I used about 2 pinches (3 half pinches) on briskets."

JRWhitee

NIce job, I am doing a Brisket for Game day this Saturday.

Ladeback69

@fljoemon‌, I think I will try the Black Ops rub on some beef ribs this week. I am going to cook them like a brisket, low & slow and cherry wood.

Dillonjm

@fljoemon Looks fantasic! Love the plated pic!