Been working hard on my recipes for up coming comps. Always easy at home with no time restraints on ya. Started with an 11lb packer trimed down to about 8. Used a two stage rub rested in fridge for about 4 hours. Smoked at 240 till IT of 165. Wrapped with some Parkay squeeze butter and doctored up juices. pulled off pit at IT 195. Let rest in towels and cooler for 2 hrs.
LIttle Brisket Practice
SmokingMeatForums.com Top Picks
I like my burnt ends to be a little fatty, It gives them a lot of the beef flavor and softer texture.
How was your bark? I'm non-foiler myself.
Great looking brisky!! From what I learned at club-level comps, There's always someone with a better brisky. Good luck..
- 1,278 Posts. Joined 11/2011
- Location: New Braunfels, TX . in the beautiful Texas Hill Country. along...
- Points: 173
- Select All Posts By This User
you got that right on the comp cookin
I usually put mine in a pan at about the stall, but i don't foil. This will give you all the juice you need of FS. In my new smoker, I did not give myself room for a pan underneath the brisky and on my last one I did not pan it while smoking. It showed as I placed 12 and 13 out of 28 briskets.. I had plenty of juice in the pans after resting while on the way to the event though