Brisket Smoked the Lousubcap Way!

1voyager

Well, I decided it was time to get back on the horse and try to smoke a brisket at least one more time. Inspired by @Zamfir s effort, and by following @lousubcap 's instructions to the letter, the brisket turned out pretty darn good. 

Started with a 14 1/2 pound prime packer from Costco.

Trimmed, salt & pepper, tightly wrapped in the refrigerator overnight.




Indirect, drip pan with no liquid and grate temperature @ 250 degrees.

Here we go!



Wrapped in foil after about 7 hours. 6 hours later it hit 200 degrees and probed like buttah. FTC for 3 1/2 more hours. 

As you can see, some of the slices broke so it may have been a bit over-done but it was fantastic. Moist, juicy, delicious.

Thank-you @lousubcap . Thank-you @Zamfir

lkapigian

Great looking cook, great documentation 

YukonRon

It is impossible to not have success, if you do what @lousubcap has provided to us in his teachings.

Following his guidance I have never had a bad result. The only ones that went straight to chili are the ones I have done trying something different.

Beautiful cook and some great meals await. Congrats!

lousubcap

You did all the work.   My guide is just that as the cow will throw audibles every cook.  Great outcome right there.  I would take that every time.  Nice ring as well.  Congrats.  

For the record, I will gladly pass along notes I have put together over years of cooks.  I borrowed a lot from Aaron Franklin and @The Cen-Tex Smoker along with random pearls of insight from others who have shared their cooks here.  FWIW-

Gamecockeggman

Looks awesome.  Just one question, did you use any smoke wood?

1voyager

@Gamecockeggman - Thanks. I used two fist-sized cherry chunks and Rockwood lump.

TN_Egger

16.5 hours start to finish?

1voyager

TN_Egger said:

16.5 hours start to finish?

Yes. (Not counting the time to get the Egg stabilized @ 250 degrees grate temperature and for the smoke to go clear. That was about 45 minutes extra.)

Gamecockeggman

1voyager said:

@Gamecockeggman - Thanks. I used two fist-sized cherry chunks and Rockwood lump.

Very Nice!  I love brisket with cherry wood.  Great job!

gonepostal

Fantastic job. And congrats on the smoke ring! 

lousubcap

Since it is Friday night and LEO is in play:

I have had the distinct pleasure of meeting and talking brisket trash with @The Cen-Tex Smoker in a great watering hole in Austin.  He teaches classes on how to wrestle brisket to great success.  Heed his words well.

smokingal

Nice smoke ring.  

marysvilleksegghead

nice looking cook and a left handed brisket to boot!