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It was a brisket kind of day!

post #1 of 13
Thread Starter 
9 1/2 pound packer brisket was seasoned with Tatonka Dust and turbinado sugar, and was smoked with cherry chunks and lump charcoal at 250º. Total cook time was 7 hours with a couple hour rest time before slicing.



The point of the brisket was cubed up for burnt ends which were seasoned with more Tatonka Dust seasoning, brown sugar and a little Blues Hog barbeque sauce.



Brisket flat coming out of the foil.



Slicing the brisket flat.


Sliced brisket, burnt ends and a potato/veggie mixture for a side.


Thanks for looking!
post #2 of 13
That looks awesome!!
post #3 of 13

Looks wonderful!  Just curious, at what point did you separate the point and the flat and did you ever wrap the entire packer in foil during the cook?  What temps?

 

Thanks!

post #4 of 13

Just saw this...that looks delicious Marty!  Making my mouth water...I may have to pull a vac-pack of brisket out of the freezer for dinner tonight!

 

Nicely done!  Thumbs Up

 

Red

post #5 of 13

Looks very tasty! It is about brisket time for me.

Happy smoken.

David

post #6 of 13

Nice , Mossy . Did you wrap and at  what  temp. were you cruising :icon_question:

 

Good smoke ring too...

 

Later,

post #7 of 13
Thread Starter 
Quote:
Originally Posted by mginani View Post

Looks wonderful!  Just curious, at what point did you separate the point and the flat and did you ever wrap the entire packer in foil during the cook?  What temps?

Thanks!

Quote:
Originally Posted by oldschoolbbq View Post

Nice , Mossy . Did you wrap and at  what  temp. were you cruising icon_question.gif

Good smoke ring too...

Later,

Separated the flat from the point and double foil wrapped the flat. This brisket cooked much quicker than any I have done in the past and the ending temp was 210º. I normally start checking how the probe slides in around 190º to195º; whenever the probes starts easily sliding in I consider it done, this normally happens between 195º and 205º. The packer was never wrapped in foil, just the flat after it hit 160º.
post #8 of 13
Tasty looking Brisket! Nice smoke ring! Nice Smoke!
post #9 of 13

Well thanks for showing looks really good 

post #10 of 13
Excellent job! Burnt ends rule! I need to buy a brisket!!
post #11 of 13
That is one juicy brisket. I'll bet it was delicious
post #12 of 13

Impressive smoke ring.  thumb1.gif

post #13 of 13

I want to eat those burnt ends

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