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LIttle Brisket Practice

post #1 of 14
Thread Starter 

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.

post #2 of 14
Looks tasty!
post #3 of 14

Looks delicious!

 

Al

post #4 of 14

That is a stout smoke ring!

post #5 of 14

Looks Great:grilling_smilie:

post #6 of 14
Brisket looks good!!
post #7 of 14

Was it to your liking?

post #8 of 14
Thread Starter 
I did like it. The point didn't quite render down like I usually like for burnt ends. Just mad chop out of it and was awesome
post #9 of 14


That's good to hear-Keep smoking!

post #10 of 14

Looks tasty. Big ol smoke ring on that flat. b

post #11 of 14
Quote:
Originally Posted by bullydawg22 View Post

I did like it. The point didn't quite render down like I usually like for burnt ends. Just mad chop out of it and was awesome


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..

post #12 of 14
Quote:
Originally Posted by Pit 4 Brains View Post
 


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..

you got that right on the comp cookin

post #13 of 14
Thread Starter 
Had good bark. I do foil wrap. I would like to try butcher paper. I always use the juices in the wrap in my finishing sauce. Don't think I'd be able to do that if I wrapped in butcher paper
post #14 of 14
Quote:
Originally Posted by bullydawg22 View Post

Had good bark. I do foil wrap. I would like to try butcher paper. I always use the juices in the wrap in my finishing sauce. Don't think I'd be able to do that if I wrapped in butcher paper


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

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