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Brisket Redemption
Got back into form last weekend with the best brisket I’ve ever had!
Cooked at 225, seasoned with Black and Bold, used Post Oak chunks from Fruita Wood and BGE lump, wrapped in butcher paper around 168 degrees, and pulled it when the probe went in like butter. The fat was rendered perfectly and was the juiciest brisket I’ve ever made. Pics don’t do justice because I couldn’t take many due to serving about 30 guests with this and a pork butt. 🍻🔥🐮
Cooked at 225, seasoned with Black and Bold, used Post Oak chunks from Fruita Wood and BGE lump, wrapped in butcher paper around 168 degrees, and pulled it when the probe went in like butter. The fat was rendered perfectly and was the juiciest brisket I’ve ever made. Pics don’t do justice because I couldn’t take many due to serving about 30 guests with this and a pork butt. 🍻🔥🐮
Comments
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I’m drooling here, congrats. I’m sure your guests were thrilled.LBGE, 36" Blackstone, Anova ProCharleston, SC
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Any time the guests are happy that is a great outcome. Looks outstanding. Congrats. Time to go again Tuesday, 5/28-National Brisket Day.
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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One of the finest barks I've seen! Well done sir!Milton, GA
XL BGE & FB300 -
Wow, and I mean WOW!!! That looks absolutely amazing! Love how those fairly thick slices bend -- you can see the tenderness! Great job!
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Outstanding. Congrats on the redemption.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I have to say this is the most satisfying cook to hit a home run with......especially for a crowd!! Congrats!!barretts1 said:Got back into form last weekend with the best brisket I’ve ever had!
Cooked at 225, seasoned with Black and Bold, used Post Oak chunks from Fruita Wood and BGE lump, wrapped in butcher paper around 168 degrees, and pulled it when the probe went in like butter. The fat was rendered perfectly and was the juiciest brisket I’ve ever made. Pics don’t do justice because I couldn’t take many due to serving about 30 guests with this and a pork butt. 🍻🔥🐮
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2 Large
Peachtree Corners, GA -
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Very good work.
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That brisket has to be a couple prime grade or higher. What kind is it?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
It was a Prime from Costco 👍🏽texaswig said:That brisket has to be a couple prime grade or higher. What kind is it? -
Looks amazing, hoping when I do a brisket it comes out close to that good! Haha
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Did you start with a completely full firebox?
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Does the butcher paper make a difference in the cook time, moisture or both?
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I think it helps with the moisture retention and preserves the bark. I havent noticed it change the cook time that much, maybe it does a little, but nowhere near as much as foil speeds up the cook.dstearn said:Does the butcher paper make a difference in the cook time, moisture or both?Milton, GA
XL BGE & FB300 -
I was feeling pretty good about the brisket I cooked this weekend until I saw your pics. Looks awesome. Glad you had lots of company to enjoy it with.New Orleans LA
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