Brisket round 2

[lunchmeat]

i took the time and did a 12 hour brisket cook this weekend , the results for me , maybe a 7 out of 10 . but still pretty tasty. i smoked it with Pecan wood  and though it could be a tad more smokey .

brisket round 2.jpg

• lunchmeat
• Mar 27, 2017

 

[GaryHibbert]

I'm no expert on brisket, having never done one, but yours looks real nice.  I know the boys from Texas like pecan (and they're the go-to folk for brisket, but if you want a bit heavier smoke, try hickory instead of pecan.

Gary

 

[rb tex]

Looks good to me!! What kind of knife is that? I'm looking for a good one.

 

[lunchmeat]

Its a Mundial Chefs slicing knife , they make neat BBQ set. the slicer by itself was like 30 though, the set is about 230.00

mundial.jpg

• lunchmeat
• Mar 27, 2017

 

[SmokinAl]

The brisket looks great!

Al

 

[lunchmeat]

i will say  round 2 was better than round 1

 

[crankybuzzard]

Looks like you did good to me!  Nice bark, good ring, and a juicy cutting board tells me it was moist.

Round 3 will probably be better than the others too!  As you gain more experience with briskets, you'll begin to learn how your pit cooks them, and also a few other tricks.  I'm with Gary on the smoke, pecan is great, but hickory will take the smoke up a notch for you.

 

[lunchmeat]

yeah i had this one on my top rack of the pit and i wondered if it would have faired better on the bottom.

I thought "smoke rises" so i put it on the top.

 

[b-one]

Looks tasty,did you wrap it?

 

[lunchmeat]

yeah 

   I am guilty of the texas crutch .  wrapped  in foil last  4 hours or so.

I promise it it did not hurt the flavor lol

 

[b-one]

yeah :th_crybaby2:    I am guilty of the texas crutch .  wrapped  in foil last  4 hours or so.
I promise it it did not hurt the flavor lol

Have you ever tried not wrapping? Come to the dark side,we have cookies!Thumbs Up it maybe the way you like it!

 

[801driver]

Nice looking chunk of meat.  As you can see, we all have a similar base methods for our smokes with a few variances for our individual equipment and taste buds.

I agree with trying hickory smoke for brisket, we like it's flavor better on beef.  I do mix hickory and a little pecan for pork and chicken smokes.  Pecan seems to give a little sweeter taste to us.

Now, after research, (Got busy doing some other things and forgot to foil one time and liked it)  I am on the no foil while smoking dark side myself now.  I only foil after 160' if the humidity is very, very low and I want the bark a little softer, otherwise foiling is not worth the trouble to me.  It usually will speed up breaking through the stall if it might be needed for time constraints.

The old saying "Practice makes perfect" works for smoking too.  Good luck to you, and keep sharing.

 

[lunchmeat]

thanks, i do have some hickory I might have to try the mix and match technique 

 

[sauced]

Looks great.....try mesquite for a heavier smoke, that is what I like on my brisket.