2nd Brisket confirmed the 1st Brisket wasn't a fluke

[Steve Andrews]

Finished my 2nd Brisket ever yesterday, it came out as good, if not better than the first!

Tasted delicious & confirmed the first brisket success wasn't a fluke!

Technique: 250 for 4 hours over Jack Daniels barrel wood till the brisket reached 160, double wrapped with 3/4 cup of beef stock in the bottom, back on for another 4 hours or so till it hit 200 internal, rested for 4 hours in a cooler wrapped in blankets.

Potential Improvements for next time: I am considering lowering the temp to 200 - 225 & not wrapping to help develop more bark plus keep it intact by not wrapping, any suggestions would be great!

I also need to trim the brisket a bit better, there was one spot the fat was thick and could have benefited from a trim, all just a learning curve!

Till the next one...

 

[kruizer]

That looks really good!!!

 

[smokerjim]

looks delicious, well done

 

[noboundaries]

200 is too low IMO, but there's no such thing as the perfect temp or technique for brisket, or any other meat. What is perfect is what works for you the majority of the time.

You're talking about changing two variables; chamber temp and wrapping. If the brisket comes out bad, how will you know which variable had the greatest impact?

Wrapping is called a crutch for a reason; it braises the meat, more evenly melting the collagen.

Here's a suggestion; stick with 250F, and wrap at an IT of 180F. You'll get a firmer bark, about halfway between a stall wrap and an unwrapped one. If you like the result, try 250F and no wrapping on your 4th brisket, or wrapping in butcher paper, which gives an amazing bark.

 

[old sarge]

Nothing wrong with that brisket! Well done Ray!!

 

[Central PA Cowboy]

Finished my 2nd Brisket ever yesterday, it came out as good, if not better than the first!

Tasted delicious & confirmed the first brisket success wasn't a fluke!

Technique: 250 for 4 hours over Jack Daniels barrel wood till the brisket reached 160, double wrapped with 3/4 cup of beef stock in the bottom, back on for another 4 hours or so till it hit 200 internal, rested for 4 hours in a cooler wrapped in blankets.

Potential Improvements for next time: I am considering lowering the temp to 200 - 225 & not wrapping to help develop more bark plus keep it intact by not wrapping, any suggestions would be great!

I also need to trim the brisket a bit better, there was one spot the fat was thick and could have benefited from a trim, all just a learning curve!

Till the next one...

View attachment 386688

Did you smoke just the flat?

 

[HalfSmoked]

Nice looking brisket I never wrap so I always have a great bark. Never below 225 either or over 250. But as said it all comes down to what works for you and your personal preference.

Warren

 

[crazymoon]

SA, Great looking briskie ! like

 

[gmc2003]

Nice looking brisket Steve, it's always good to have confirmation. I do agree with Ray, 200* is to low, and only change one thing at a time.

Point for sure
Chris