Trimmed. I could really feel the difference in tenderness when trimming.
Rub with Jeffs rub
Brisket cooking time! Cherry wood on the GOSM.
the dogs, the fire, the fight, the pool, the moon.
Good morning! Been cooking for about 11 hours now at around 280 degrees. Tooth pick test in the flat says it's done. The point was still a little tough, so I'll let it go another hour then wrap it. I'm very excited because it's much more tender than previous briskets I've done.
Prepping to rest
Let the slicing begin!
Overall it cooked for about 12 hours at around 275 degrees. Faster than expected. It was very tender, not dry at all. I used cherry wood exclusively, but might step up to oak next time as it wasn't smokey enough for my tastes.
With prices like these, I will be doing it again for sure. Thanks for watching.
Edited by Humdinger - 8/4/15 at 9:10am