Best brisket to date!

Budgeezer

Started with a 14 pound prime packer from Costco.  Kamado Joe lump @ about 270 degrees with Oak for smoke. Pulled @ 203 IT.  This was by far the best brisket to come off my egg.  I'm not sure why or just a combination of great piece of meat, or just luck. 

Thatgrimguy

Some just come out better than others!!  Congrats. Great brisket is one of the finer things in life.

mEGG_My_Day

That looks great!! Did you inject or wrap?

Budgeezer

mEGG_My_Day said:

That looks great!! Did you inject or wrap? No, just salt and pepper. 

lkapigian

Great Job!

mEGG_My_Day

Budgeezer said:

mEGG_My_Day said:

That looks great!! Did you inject or wrap? No, just salt and pepper. 

Well done.

thetrim

Nice job!  Congrats on turning that cow into perfection!

Foghorn

Outstanding. 

GATraveller

Something to hang your hat on right there. Congrats. I can't think of a more satisfying feeling when egging. 

lousubcap

Thing of beauty right there.  Congrats on nailing the cook. 

TheToast

Still not cooked brisket, despite loving it. Isn't 270f high? Always thought brisket was meant to be cooked at 230f (although with beef ribs I've smoked in past I've found are best when started 230 for 3hrs then cranked up to 270)

1voyager

Egg-tacular! 

FearlessTheEggNoob

Did you use the foil to protect the flat?

Budgeezer

@FearlessTheEggNoob fool is to protect the flat when you first out it on when it hangs over the plate setter.

Budgeezer

TheToast said:

Still not cooked brisket, despite loving it. Isn't 270f high? Always thought brisket was meant to be cooked at 230f (although with beef ribs I've smoked in past I've found are best when started 230 for 3hrs then cranked up to 270)

Grid temp is about 25 degrees less than done.  The plus side is going a little higher temp is that I can put it on early in the morning and be done for dinner.  At a lower temp you would have to deal with trying to push it to the finish.  YMMV