Brisket, a new Christmas tradition?

Brokersmoker

Thanks for everyones help I was a bit nervous as I cooked my brisket and relied a lot on all of your help. I received nothing but praise on theis 12.5 lb packer and want to pass along the thanks to all of you.

Ready to go


19 hours later


after 2.5 hour rest


Ready to eat

Village Idiot

Looks great and juicy ! Nice smoke ring.

Briskets are the main reason that I have a Stoker on order. Low and slow cook to about 195° usually means an overnight cook. :S

2Fategghead

Looking very good! :P

Garnerac

I did brisket as well, but didnt do them on the BGE. I used my big
Mustard, DP and Cayenne, 4 hrs on the open pit at 240, then in a foil pan for a couple hrs, then foil over the top for another hour or so. Rest for an hour or 2 on the pit as it cooled. Then injected it with its own juice.
It was STellar!

Brokersmoker

Looks nice, could also be new tradition for you

Lei'd-n-Egg

Looks great. I'm planning to tackle my first brisket in a couple days. Any tips you would recommend to another first timer?

Thanks
Bryan

61chev

We also had brisket had a interupted Christmas because of the snow storm so had an interupted cook as well as serving. It was almost done when I had to bring it in and finish it in the oven. I put it in my wife's stone baker with lid and a cup of apple juice at 275 for an hour then let it cool and kept the lid on and put it in the fridge. In the morning when part of our company could get here I took 1/2 of the brisket put it in double foil and part of the fat and juice with more juice wrapped it tight and set it in an aluminum pan and heated at 350 for an hour the internal temp was 195
it was delicious. Next day when more people got here did the same with the other 1/2 and it also was very good. First time I have ever tried reheating it whole I was afraid of it drying but had good luck
gerry

Garnerac

Ive had good luck buying the trimmed (flat) at Sams lately. Saves me time separating the point and going through the fatty meat. These were as moist as any Ive done. Of course I was cooking them in a foil pan, covered and injecting it, that helps!
BTW, yours looked great Broker.....

Serial Griller

Man ! That turned out great!

eenie meenie

Brokersmoker, that is one big slab of meat! Looks great. I could see making that brisket a tradition.

Brokersmoker

don't necessarily wait for an internal temp. Mine mever got about 165, after about 8 hours there I started probing and took off when felt tender and wrapped and rested.

Good Luck