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3rd Brisket, getting better

RiverBBQ
RiverBBQ Posts: 193
in EggHead Forum
This is my 3rd brisket. First 2 were dry, I focused on temp. This time I smoked to 165, butcher paper til 198. Amazing how much moisture stayed over the 11 hour cook. Flexible, pencil width slices. Great smoke ring, great flavor. I am convinced butcher paper is a key to greatness. 
You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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Comments

  • lousubcap
    lousubcap Posts: 34,452
    Great result right there.  Congrats on staying the course and working thru the challenges.  Nailed it. 
    BTW- PM sent with some brisket info.  May or not be worthwhile.  FWIW-
    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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  • GregW
    GregW Posts: 2,678
    Looks good, are you cooking whole packers?
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  • GregW
    GregW Posts: 2,678
    @lousubcap, would you mind sending me your brisket info? I may cook a brisket soon, and it would be nice to help improve my chances of an acceptable outcome. 
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  • RiverBBQ
    RiverBBQ Posts: 193
    It was an 8lb flat. I was apprehensive about spending the $ for a whole packer. Based off this cook I would try a whole next time. But would do an overnight cook. 
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • lousubcap
    lousubcap Posts: 34,452
    GregW said:
    @lousubcap, would you mind sending me your brisket info? I may cook a brisket soon, and it would be nice to help improve my chances of an acceptable outcome. 
    PM sent- hopefully it helps.
    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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  • GregW
    GregW Posts: 2,678
    Thank you, a very nice well put together guide.
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  • lousubcap
    lousubcap Posts: 34,452
    RiverBBQ said:
    It was an 8lb flat. I was apprehensive about spending the $ for a whole packer. Based off this cook I would try a whole next time. But would do an overnight cook. 
    Around here the price /lb ($6-7.99/lb) for a flat is easily 2+ times that of a packer as the flat takes much more labor to butcher.  The upfront cost for a packer (generally ($2.99/lb -clearly not Texas here ) but twice plus meat provides a much better chance of nailing the finish-line.  Besides you have many options with all the brisket meat.  FWIW-
    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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  • dsmc
    dsmc Posts: 11
    edited March 2021
    I would like to have your brisket info also.
    I picked one up at Kroger yesterday and am going to try my luck this weekend.
    Btw Kroger has them for $1.99 this week!
    thanks
    David
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  • lousubcap
    lousubcap Posts: 34,452
    @dsmc - Welcome aboard and enjoy the journey.  Above all, have fun.
    PM sent with brisket info.  
    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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  • dsmc
    dsmc Posts: 11
    Thanks lousubcap!
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