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Brisket Smoked the Lousubcap Way!
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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
Started with a 14 1/2 pound prime packer from Costco.
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
Large Egg, PGS A40 gasser.
Comments
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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!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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-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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Looks awesome. Just one question, did you use any smoke wood?Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
@Gamecockeggman - Thanks. I used two fist-sized cherry chunks and Rockwood lump.Large Egg, PGS A40 gasser.
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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.)TN_Egger said:16.5 hours start to finish?Large Egg, PGS A40 gasser. -
Very Nice! I love brisket with cherry wood. Great job!1voyager said:@Gamecockeggman - Thanks. I used two fist-sized cherry chunks and Rockwood lump.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Fantastic job. And congrats on the smoke ring!Wetumpka, Alabama
LBGE and MM -
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.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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Nice smoke ring.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
nice looking cook and a left handed brisket to boot!
Lrg 2008
Mini 2009
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