Brisket Easy Peasy

[BrianGSDTexoma]

Not a lot of pictures as not planning on posting but thought I would share my method. This may not win any awards but it sure makes a good tender brisket every time. I use 10 to 12 lb briskets. I like Rick and no need to trim. I did inject with Butcher BBQ prime brisket. Seasoned with Killer Hogs. Put on RecTec set on low, 180 at bedtime. Get up drink a cup of coffee. Brisket temp should be 155 - 165. Transfer to a roasting pan with rack and cover with foil. I use my MES40 at this point set to 275. About 2.5 to 3 hours brisket temp 204 to 206. Shut smoker off and leave pan inside. When brisket down to 165 I turn smoker back on to 140 and just let it sit there until ready to eat. I like this method as get lots of liquid gold to make gravy and smoked fat to use. I did not get much smoke ring this time but tastes great.

The point



The flat



The drippings

 

[DRKsmoking]

Sounds good Brian
And looks very tender.

David

 

[JLeonard]

Looks good and interesting method. I’d not turn it down.

Jim

 

[jcam222]

Looks great Brian! I need to get on doing my some brisket. I think I will do brisket for a football tailgating at the house party soon. I love the Butcher BBQ injection.

 

[gmc2003]

Looks great Brian, and the easier the better.

Point for sure
Chris

 

[tx smoker]

Nice looking brisket Brian. It looks to be pretty lean so if you were able to keep it nice and moist, kudos to you buddy. I bet some folks at the river are eating good today

Robert