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Brisket Attempt #2

ycastane

Smoke Blower
75
16
Joined Dec 12, 2013
So after looking at a few threads here on brisket I got the bug and decided to tackle the beast a second time.

I bought a 14lb packer angus from restaurant depot. Saw a few videos specially from Aaron Franklin on how to trim the fat and remove the unwanted fat.

Used 50/50 coarse sea salt and coarse ground black pepper, applewood (chips) since I didn't have anything else in hand, placed it in the smokin-it 2D at 250, wrapped it at 172 and pulled out at around 7 hrs with an IT of 192, wrapped again for 5 hrs until I was able to come home for lunch and cut it.

I think it came out pretty damn good, juicy, tender (pull test), pretty good I say for a second time. Now many many more will come for sure without being afraid of the outcome lol.

I might slightly heavier on the salt next time, hickory or oak next time and that's about it.

I do have a question, it seems the smokin-it doesn't like chips much, now on the brisket and before on pork loin, smoke was overpowering on the loin and brisket it was strong. I'm new with the smokin-it after using MES 30 for a few years.

Here are some qviews!!!


 

jamesoh79

Smoke Blower
86
29
Joined Mar 28, 2016
It looks amazing! I've probably done about 30 packer brisket. The first couple sucked real bad. Lol Aaron Franklins videos really helped me out too! He's amazing.

Your bbq brisket looks amazing! Good job. It's a fine line of getting it tender. But not so tender where it falls apart. Looks tasty. My brisket always got too salty just using Dalmatian run. So I always add some paprika and a tiny bit of sugar.
 

SmokinAl

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Your brisket looks delicious!

Nice job!

Al
 

ycastane

Smoke Blower
75
16
Joined Dec 12, 2013
It looks amazing! I've probably done about 30 packer brisket. The first couple sucked real bad. Lol Aaron Franklins videos really helped me out too! He's amazing.

Your bbq brisket looks amazing! Good job. It's a fine line of getting it tender. But not so tender where it falls apart. Looks tasty. My brisket always got too salty just using Dalmatian run. So I always add some paprika and a tiny bit of sugar.
Thanks James, I was actually impressed on how good it came out, only thing I didn't like was the smoke issue which I think it was a tad strong and slightly under salted but other people who ate it said it was perfect just like that but being a perfectionist I need to make it better lol.
 

gary s

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Joined Jan 6, 2011
Great Job,  Looks mighty good to me.   Brisket is really good when smoked with Hickory, Oak or Pecan. It handles the stronger smoke flavor really well



Gary
 

disco

Epic Pitmaster
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Joined Oct 31, 2012
Beautiful brisket!

Disco
 

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