- Jun 15, 2017
- 2
- 18
It's been about 5 briskets, and finally I nailed it.
I use an "Old County" offset stick burner. I used mostly mesquite and a few pieces of hickory wood.
I bought an 8.5# brisket from a local meat market....26$, why not..lol
Unpacked it, quick rinse. Then used only Course Black pepper, and Salt...nothing more.
Smoker was holding steady on 280'. So I set the packer inside along with a small water pan on the grate. Stayed between 275 and 300'.
After three and a half hours I inserted my meat thermometer, then closed the lid. Temp was already 151. I brought it up to 159,it plateaued. I then pulled it. I used a splash of Shiner Bock, red wine, Dr pepper, and Worchestershire, wrapped in foil, inserted thermometer again, back on the pit.
I waited till IT was 202, before "poke test"...it wasn't ready. I brought it to 209 internal temp. Poke test, successful.
I then put in an empty cooler packed with towels, still in heavy foil, and probe still inserted. . .for 4 full hours.
I unwrapped, and sliced at 165'.
And MMMhhmmM, this picture does nothing. It absolutely was like brisket cotton candy. Not one dry piece.
Thanks guys for all the help here on the forum. I mean that..very much appreciated by many.
And this was my first post :)
I use an "Old County" offset stick burner. I used mostly mesquite and a few pieces of hickory wood.
I bought an 8.5# brisket from a local meat market....26$, why not..lol
Unpacked it, quick rinse. Then used only Course Black pepper, and Salt...nothing more.
Smoker was holding steady on 280'. So I set the packer inside along with a small water pan on the grate. Stayed between 275 and 300'.
After three and a half hours I inserted my meat thermometer, then closed the lid. Temp was already 151. I brought it up to 159,it plateaued. I then pulled it. I used a splash of Shiner Bock, red wine, Dr pepper, and Worchestershire, wrapped in foil, inserted thermometer again, back on the pit.
I waited till IT was 202, before "poke test"...it wasn't ready. I brought it to 209 internal temp. Poke test, successful.
I then put in an empty cooler packed with towels, still in heavy foil, and probe still inserted. . .for 4 full hours.
I unwrapped, and sliced at 165'.
And MMMhhmmM, this picture does nothing. It absolutely was like brisket cotton candy. Not one dry piece.
Thanks guys for all the help here on the forum. I mean that..very much appreciated by many.
And this was my first post :)
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