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Brisket Pics From This Sunday's Cook

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kindaquick14
kindaquick14 Posts: 94
in EggHead Forum
Posted up last week about trying to smoke brisket for my 3rd time.  12 lb. brisket.  I think that it turned out good.  The flat was good, but my burnt ends were out of this world!  I ended up making Aaron Franklin's "Sweet Sauce" for the burnt ends.  It was like eating candy!  Here are a few of the pics from the cook.  Enjoy!






Columbus, OH - XL BGE and Medium BGE
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  • lousubcap
    lousubcap Posts: 32,337
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    Great result and bark on that protein.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • flexfusion
    flexfusion Posts: 240
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    Looks Texas delicious.  Curious how long was your cook and what temperature range did you keep?  Thanks!
    Auburn, Alabama
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  • kindaquick14
    kindaquick14 Posts: 94
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    flexfusion said:
    Looks Texas delicious.  Curious how long was your cook and what temperature range did you keep?  Thanks!

    Started at 220 and ran through the night from 11:00 - around 7:00.  At that point I was in the stall (saw it at 5:00 sitting around 146 internal and at 7:00 it was around 152).  I raised the temperature up to 250 for a couple hours and then raised it again to 275 around 10:00.  Raised again to 285 at around 10:45 as I was getting nervous that I wouldn't hit my 1:00 dinner-bell.  All told, I ended up pulling it at around 1:15 or so, assembled my burnt ends for the final bake, and rested the flat until 2:00 when we ate.

    Columbus, OH - XL BGE and Medium BGE
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