Brisket smoke

Discussion in 'Beef' started by toad359, Feb 24, 2016.

  1. toad359

    toad359 Fire Starter

    Well started the day with a 91/2 pound packer. It looked and felt really great in the cryovac. Was trimmed pretty well before I opened it.

    Trimmed just a bit. It really looked good! Soaked in Dr. Pepper over night the rubbed with Salt Lick rub.

    Put her on the Wrangler, 250 using mesquite. 4 hours later it was at 165 and I wrapped.

    3 more hours she was at 205 but still didn't probe tender so it took about another hour to get there. Here she is!

    Wasn't the most most tender but the flat was not tough at all. The point however was pretty tough. Never had one like that but this one wasn't as thick as what I usually cook. I'll put it this way, no body threw it away! Not sure if I like the Salt Lick. Too much pepper. I usually us Head Country Rub. Aww, I like that.

    Smoke On!
    Last edited: Feb 24, 2016
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beauty! [​IMG]
  3. toad359

    toad359 Fire Starter

    Thanks DB!
  4. aggie94

    aggie94 Smoking Fanatic

    Nice smoke ring!  If the point is a little tough you can always separate it and cook it some more.

  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow, nice brisket and nice smoke ring. Keep up the great work.
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks perfect!  [​IMG]

  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks great to me!



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