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BRISKET FOR SUNDAY

gary s

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Brisket 12-15-19


I had been in the mood for a good Brisket all week, so yesterday I went to the store to see what they had. There were 3 , 20+ pounders out in the case so I asked the Butcher to bring some more out, not as big. I started looking through them and found a good one. Sometimes you just get lucky.

It was labeled and priced as “Select” but looking at the Cryovac Package it was Stamped Choice. So, a double win for me.

I know I have posted my Smoking process before, but it has been a while, and we probably have some newbies.

So here it is again.

First thing, keep it simple, don’t over think it. It’s just a hunk of meat.


OK,

5:30 AM Turn on Coffee Maker, Pull Brisket out of Fridge and Fire up Smoker. I start with some charcoal then light it up with my Weed Burner, I go over my grates and heat up the inside to speed things up, throw on a couple of splits of pecan, then back inside.

Trimmed up the Brisket, seasoned it up let it rest while smoker comes up to temp.

6:00 AM Put Brisket on, smoker running right at 225° .

About every hour or so I throw on another split.

I don’t ever open my smoker to look, I did once today to take a pic and to put on a pork tenderloin and a rump roast my neighbor brought over to smoke.

Pork Tenderloin was ready about noon, didn’t take it long, pulled it off and put on my Beans. I always give my beans a few hours on the smoker.



Around 4:00 PM Rump Roast was ready

5:00 PM Brisket was ready.

A few things I “Don’t” Do

I never worry about the stall, it’s gunna happen so just don’t sweat it. I “Don’t” use a probe to tell me the IT and worry about how long it has been in the stall mode”, I Don’t mess with it at all. Just let it cook. I have smoked so many Briskets and really know my smoker I Don’t check the temp till I Feel its about ready, and Honestly I don’t know why I even do that, I can tell by feel, But that’s takes a long time to get to that point. So, by all means use what ever is comfortably or work for you.



Here are some Pics:


Package marked Choice
IMG_1732.jpg




Whole Brisket
IMG_1735.jpg





You can see how the Store Marked it
IMG_1734.jpg





Seasoned up and Resting
IMG_1737.jpg
IMG_1738.jpg





Smoker about Ready
IMG_1739.jpg




OK, this is where I opened it after 2 Hours
IMG_1740.jpg



Here is a shot of the Beans, Rump Roast and Brisket. I had already pulled the Pork Tenderloin, Sorry, no Pics of it.
IMG_1745.jpg





After 6 Hours I pulled it to Wrap
IMG_1746.jpg




Ready to Wrap in Butcher paper
IMG_1747 (1).jpg







Rump Roast Ready, you can see where I took a little sample, MMMMmmmm good
IMG_1748.jpg





Brisket comming off next
IMG_1749.jpg






Opened it up to take a peak. (I did let it rest for about 15 -20 min)
IMG_1750.jpg





Super Tender I could have probably pulled it a little earlier for me. Really good flavor
IMG_1751.jpg
IMG_1752.jpg
IMG_1753.jpg




Had to do some Chopped
IMG_1754.jpg





My Plate, Good ole sandwich, Beans and Tater Salad
IMG_1755.jpg



Thanks for the Look

Gary













 

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disco

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Beautiful brisket, Gary! Big Like!
 

xray

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The brisket looks awesome as always Gary! I still haven’t done a full packer yet. But when I do, I hope it’s half as good as you Texas guys.

Like!
 

jcam222

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Sure looks good!! I love the chopped too! When I do clods I do the entire small end as chopped / pulled.
 

Bearcarver

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OMG---Sheer Beauty!! As always!!
My Goto "Brisket King"!!
Nice Job Gary!
I'd say "You make it look so easy", but I know you'll say "IT IS!!".
Awesome!
Like.

Bear
 

gary s

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Thank you for the nice complements And John , It is Easy :emoji_blush:
 

chopsaw

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Looks fantastic , glad you posted . I just started doing them , and used your old threads for info . Some really good info . Thanks .
 

gary s

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Thanks Chopsaw , really makes my day when someone tells me they used my recipe or method.
I love to share and help
Thanks

Gary
 

Bearcarver

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Forgot to Mention---"Awesome Step by Step" too!!!

Bear
 

seenred

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Lookin good as always Gary! Big like buddy! :emoji_thumbsup:

Red
 

Winterrider

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That does look fantastic. And the price is about a 1/4 of what the wife just paid for a 6.5lb
Like...
 

SmokinAl

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Good looking brisket Gary!!
Al
 

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