My good buddy 73Saint made a phenomenal brisket last week and posted here...it came out great, and inspired me to up my game a bit and try another brisket.
My last one was good, but needed improvement in my opinion. Only brisket I could find this week was from Wally World, and it wasn't the best cut by any means...but a little trimming to this 12 pounder, and away I went. I had some guests arriving for afternoon supper, so I fired up the GMG Daniel Boone (hickory pellets) and put the brisket on at about 1:30am. Smoked overnight at 225 until it hit internal 165 about 8:30am. As per 73Saint's recommendation, I did the wrap with butcher paper. Back on the GMG at 240 at which point I experienced the longest stall of the 5 or 6 briskets I've ever done! OMG! Guests on their way, expecting brisket, and I was stalled out for HOURS! Not willing to push dinner back until 7 or 8pm, I chickened out and re-wrapped in foil! The brisket cooperated, and by 2:30pm, it hit 201 internal, and I pulled it off the smoker and rested it for 2 hours in the Coleman. Sliced it up and it was very very good. Cubed the point for burnt ends.
Not too crazy about the quality of cut (I've seen better) but it was juicy and tender and smoky and wonderful. Aaaannnnd it's gone! The scheduled guests and two surprise guests that showed up right at table time (imagine that) made short work of it. Altogether a very good smoke. I will try the paper wrap again soon, but when I have no one coming over and will not be on a timetable. Even though I chickened out on the paper wrap, the bark was still outstanding. Pics below.
My last one was good, but needed improvement in my opinion. Only brisket I could find this week was from Wally World, and it wasn't the best cut by any means...but a little trimming to this 12 pounder, and away I went. I had some guests arriving for afternoon supper, so I fired up the GMG Daniel Boone (hickory pellets) and put the brisket on at about 1:30am. Smoked overnight at 225 until it hit internal 165 about 8:30am. As per 73Saint's recommendation, I did the wrap with butcher paper. Back on the GMG at 240 at which point I experienced the longest stall of the 5 or 6 briskets I've ever done! OMG! Guests on their way, expecting brisket, and I was stalled out for HOURS! Not willing to push dinner back until 7 or 8pm, I chickened out and re-wrapped in foil! The brisket cooperated, and by 2:30pm, it hit 201 internal, and I pulled it off the smoker and rested it for 2 hours in the Coleman. Sliced it up and it was very very good. Cubed the point for burnt ends.
Not too crazy about the quality of cut (I've seen better) but it was juicy and tender and smoky and wonderful. Aaaannnnd it's gone! The scheduled guests and two surprise guests that showed up right at table time (imagine that) made short work of it. Altogether a very good smoke. I will try the paper wrap again soon, but when I have no one coming over and will not be on a timetable. Even though I chickened out on the paper wrap, the bark was still outstanding. Pics below.
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