Brisket--I hate brisket!!!

[whistlepig]

I think what really annoyed me is the cost factor. I choose to use my WSM instead do the Masterbuit. I went through 2 bags of charcoal. Brisket is an adventure and its the art of patience. It'll be a long time before I mess with another one.

I think that the masters here take brisket in stride. For me it was the most difficult all of the smokes that I have ever done. The timing of brisket for me is just totally unpredictable. Brisket is done when brisket is done. After my first attempt that failed it was a long time before I tried another one. On the second attempt I allowed a lot more time. It was very worthwhile on the second attempt. It's one of the hardest smokes but the flavor makes it worth the trouble for me.      

 

[kryinggame]

Okay, sorry about beating a dead horse but WOW, that brisket actually is good. 

I put it in the oven to reheat and wow, the flavor has settled well.  It's got an excellent smoke flavor adn the beef is still moist.  It actually taste a lot better from when I originally sliced it up. 

Without a doubt, Brisket is the most difficult and challenging meat to perfect.  If I had to grade it, I would give it an A-.

Some folks whom I ride my Harley with crashed by and hit the fridge and bar--I was really embarassed because all I had in the fridge was some old pizza, a lot of beer, the brisket and some cheese and bacon that I smoked back in December (hey I'm a bachelor--what do you want).  The brisket is now completely gone (as well as the beer and pizza).

All, thank you for your kind words.

 

[502meat]

I pulled it off and wrapped it.  I'm now working on my baked macaroni & cheese.

I honestly don't know how people do briskets in competitions, they're so unpredictable.

I do pork butts, poultery, ribs, jerky well.  But brisket is my enemy.

I did pull a piece off and it did taste good and the smell is awesome but I just don't have the patience. 

Once it's finished the resting period and I slice it up, I'll post pics. 

Gang, thanks for the advice.

We cook hot and fast at comps (300-350) we can get a 17lb packer done in 4.5hrs.  If its taking to long next time just wrap it and crank up the heat.  You will be fine.