Brisket

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fatback joe

Master of the Pit
Original poster
OTBS Member
Jun 13, 2007
2,763
14
Hampden, MA
Nothing out of the ordinary here.........hadn't done any q view in a long time around here, so brisket seemed like a good candidate.

Untrimmed, choice grade, 14.68 lbs

Untrimmed.jpg



Trimmed some of the hard stuff off the top, between the flat and point, but didn't go crazy with it. I don't trim the bottom at all pre cook

Trimmed.jpg


Kept the rub very simple. Salt, Pepper, Granulated Garlic, and Cayenne

Rubbed.jpg



Went out at 6:30 Sunday morning to put the meat on.......WTF......oh yeah, I am not in Florida anymore.
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Smoked it with a mix of hickory and cherry........I think a chunk of apple got in as well. This one was in a hurry for some reason......cooker at 250, brisket was done in 8 hours. That didn't break my heart.

Cooked.jpg



I let it rest wrapped for about an hour and then took to slicing. Almost forgot any sliced pics as I got busy doing other stuff around the house and have also gotten out of the habit of taking pics.
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Had separated the point from the flat and was slicing the flat when I remembered. Wiped my hands and took a quick shot and got back to it. Looking at the pics, it looks dry, but it wasn't, it turned out very nice.

Sliced2.jpg



Finished slicing, cut up the point and bagged it up for lunches........you'll just have to trust me on the last part........I was done taking pics. LOL
 
I was gonna ask if you were running the smoker hot to have it finish that fast but I guess you just got one of those extremely rare smokes where everything not only goes perfect but actually goes better than perfect!
 
Yeah, I was just smoking this to slice and bag up for lunches so it didn't matter when it got done........just happened to haul butt. I usuallly plan on about an hour a pound for brisket at 250.
 
Well, I can't complain about the $$, but it won't stop me from whining about the weather.
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for that brisket Joe...250-270 degree does not bother me on the brisky...Sacriledge to some folk,but after a few hundred i am sticking with it...
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Love searing them now and again as well...
 
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