Smoke, salt, pepper, and brisket

bella21

Had a brisket from the side of beef I purchased. It was grass fed, not much fat, but it was still juicy and turned out great. This thing took forever. It was on the smoker for about 18 hours at 250. The point ended up about as well as I could have asked for. The flat was amazing in some slices and a little over done in some others. Threw the overdone pieces on a sandwich. Topped with a little Leroy and Lewis sauce. 

lousubcap

Any enjoyed brisket cook is a top shelf winner for me.  Great bark and finish.  
Didn't know LeRoy and Lewis had a sauce.  I visited their food truck in Dec but no mention or advertising that I saw.  FWIW-

bella21

lousubcap said:

Any enjoyed brisket cook is a top shelf winner for me.  Great bark and finish.  
Didn't know LeRoy and Lewis had a sauce.  I visited their food truck in Dec but no mention or advertising that I saw.  FWIW-

Yeah they always advertise it on their Instagram. It’s not bad. 

I need to get better at my bark. I like a soft black peppery bark. Mine always get a bit too crusty. Maybe I should start wrapping earlier or the foil boat method as it’s really the side pieces that get too crunchy. 

GrateEggspectations

Looks mighty juicy. Nicely done. Great eats await. 

The Cen-Tex Smoker

lousubcap said:

Any enjoyed brisket cook is a top shelf winner for me.  Great bark and finish.  
Didn't know LeRoy and Lewis had a sauce.  I visited their food truck in Dec but no mention or advertising that I saw.  FWIW-

Agree with the good captain on you results. Looks amazing. I had no idea L&L sold sauces as well. 

lousubcap

bella21 said:

lousubcap said:

Any enjoyed brisket cook is a top shelf winner for me.  Great bark and finish.  
Didn't know LeRoy and Lewis had a sauce.  I visited their food truck in Dec but no mention or advertising that I saw.  FWIW-

Yeah they always advertise it on their Instagram. It’s not bad. 

I need to get better at my bark. I like a soft black peppery bark. Mine always get a bit too crusty. Maybe I should start wrapping earlier or the foil boat method as it’s really the side pieces that get too crunchy. 

You've got the cause for the crusty bark- too much time in the direct heat.  Just play around with options to mitigate that.  
For me, given there is no pressing finishing time crunch, the bark formation and texture drives the final stage of the cook.  FWIW-

The Cen-Tex Smoker

lousubcap said:

bella21 said:

lousubcap said:

Any enjoyed brisket cook is a top shelf winner for me.  Great bark and finish.  
Didn't know LeRoy and Lewis had a sauce.  I visited their food truck in Dec but no mention or advertising that I saw.  FWIW-

Yeah they always advertise it on their Instagram. It’s not bad. 

I need to get better at my bark. I like a soft black peppery bark. Mine always get a bit too crusty. Maybe I should start wrapping earlier or the foil boat method as it’s really the side pieces that get too crunchy. 

You've got the cause for the crusty bark- too much time in the direct heat.  Just play around with options to mitigate that.  
For me, given there is no pressing finishing time crunch, the bark formation and texture drives the final stage of the cook.  FWIW-

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