Brisket mission accomplished

Discussion in 'Beef' started by bowlbq, Sep 12, 2016.

  1. bowlbq

    bowlbq Fire Starter

    Smoked my first brisket Sunday into Monday found a 12 lb packer so I went for it. Grabbed a coffee rub, and some chunks of cherry wood and was ready to go.
    Here it is about four hrs in
    Let it roll unwrapped overnight after 13hrs it was only around 180 let it go for three more hrs. Unfortunately smoker dropped to 150 so brisket still needed a little more time but I was out of time. Wrapped it in a double layer of foil stuck it in the oven for 2 hrs at 210. My darling wife @bowlbqwifetook it out wrapped it in a towel and shoved it in a cooler. Several hrs later
    Awesome! Left the fat on stayed juicy, cut it off when I ate it, great bark! Happy family
     
    b-one and bowlbqwife like this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Great looking brisky!:drool
     
  3. lancep

    lancep Master of the Pit

    Looks tasty, good job!

    :drool
     
  4. bowlbq

    bowlbq Fire Starter

    Thanks b! I ve wanted to smoke a brisket for about five years it's why I wanted a smoker in the first place, but the thought of screwing up a double digit pound piece of meat held me back.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a beauty!

    Nice job!

    Except it looks like you cut it with the grain, instead of against it.

    Much more tender if you cut it across the grain.

    Al
     
    bowlbqwife likes this.
  6. bowlbq

    bowlbq Fire Starter

    That was intentional that way I get to make it again with an idea to improve it lol
     
  7. That is all my fault. I just started to slice it, I wasn't thinking. When I realized how I was slicing I switched it up. I will say it was delicious😄.
     

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