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Brisket try number ????

dockman

Smoking Fanatic
593
26
Joined Jun 14, 2013
Giving brisket another try today kept it pretty simple this time. Just trimmed the fat, spread brown and spicy mustard on, rubbed with John's "Dawg Gone Good" a small amount of Montreal steak and small amount of pepper the night before. Have the MES 40 warming to 235 and AMZNPS is giving me plenty of smoke. The only thing I am doing out of the ordinary I punch several holes in the bottom of a aluminum pan and put all the fat removed in the pan above the brisket.
 

dockman

Smoking Fanatic
593
26
Joined Jun 14, 2013
I have had 1 good brisket out of about 12! I have a good feeling about this one. IT after 6 hours at 235 degrees is 163. Will foil it at 165-170.
 

dockman

Smoking Fanatic
593
26
Joined Jun 14, 2013
Cranked the temp up to 260 after foiled at IT 160 that was 7 hours in. Now 2 hours later IT is 192. Dummy me forgot to take pictures. The brisket looked amazing tons of juice and nice bark.
 

dockman

Smoking Fanatic
593
26
Joined Jun 14, 2013
Pulled and wrapped in a heavy blanket at 195 IT after 9 hours in the smoker. Letting it rest for 2-3 hours before cutting into it. It's been 45 minutes wrapped the IT jumped up to 198 and now is 196.

 

dockman

Smoking Fanatic
593
26
Joined Jun 14, 2013
Just finished eating! Overall brisket is pretty good one of my better smokes. The wife never likes what I smoke and she said brisket was good.


 

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