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Classic Brisket

post #1 of 11
Thread Starter 

I will let the pictures speak for themselves mostly.  16 lb packer trimmed to 14 lbs.  1% w/w kosher salt on the surface for 24 hours.  19 hours of 6 month seasoned red oak (a lot of it) until probe tender.  6 hour rest in a cooler (while I cooked 4 racks of maple brine cured pork ribs).  Best brisket to date for sure.

 

 

 

 

 

 

 

 

 

Nate

post #2 of 11

That's a beautiful looking brisket, Nate!

 

It looks extremely tender & juicy!

 

Great job!

 

Al

post #3 of 11

Nicely done 

Richie

post #4 of 11

Nice looking Brisket...................  Did I see Butcher Paper ?????    :drool:    Great job   points1.png

 

 

 

Gary

post #5 of 11
Looking good.
post #6 of 11
Nice smoke!
post #7 of 11

Nice and simple. Looks amazing! Man I bet that was some good eating.

post #8 of 11
I never understood the rest part, is it still warm when u take it out of the cooler after 6 hrs? 3 hrs? 1 hr?
post #9 of 11
Quote:
Originally Posted by hdbrs View Post

I never understood the rest part, is it still warm when u take it out of the cooler after 6 hrs? 3 hrs? 1 hr?

Yes to all of those. A wrapped, uncut brisket that is insulated in a set of towels and in a cooler will retain it's heat for hours upon hours. It stays moist and just gets more tender that whole time.
post #10 of 11
Thread Starter 
Quote:
Originally Posted by JCBigler View Post


Yes to all of those. A wrapped, uncut brisket that is insulated in a set of towels and in a cooler will retain it's heat for hours upon hours. It stays moist and just gets more tender that whole time.

This is the secret for the best brisket every time I think.  It totally relaxes during the rest and I think 4 hours would have produced the same product if not less time.  It was still steaming when I sliced.  Butcher paper tight around the brisket with plastic wrap around that and then towels in a boiling water pre-heated cooler.  There was extra space so I put 2 sealed quart mason jars with just off boiling water in the cooler too.  Also, it was wrapped (butcher paper) after the first 6 hours of cooking and unwrapped for the last 2.  In a perfect world where I knew it would take 19 hours (assumed 18), I would have unwrapped for the last hour only.

 

Thank you all for your comments...it's the end of a long day traveling for work so I hope I'm concise and polite.

Nate

 

P.S. No comments about using the Bullsheet for the kindling starter?  I got a chuckle about the irony.

post #11 of 11

Good job Nate!  Awesome brisket.

 

Mike

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