Brisket

[Twil6]

Got my brisket ready to go on in the morning. It started at 11.5lbs before trimming. Getting up at 4am, already have wood in firebox ready to go. Should be on the smoker by 5am

here is a pic of it before trimmed

 

[SmokinEdge]

Watching

 

[Sowsage]

I'll be up and ready for an update in the morning!

 

[bauchjw]

Nice! I’m in for the ride!

 

[bigfurmn]

I got some pork going on in the morning, I’m totally in.

 

[Twil6]

Smoker warmer up and meat ready to go

 

[indaswamp]

In for the ride...what did you use on the brisket to hold the rub?

 

[Cabo]

You're off to a good start

 

[schlotz]

Bet this is gonna be a good day for ya!

 

[SmokinAl]

I guess it’s brisket weekend!!
Al

 

[JLeonard]

Here for the finish!
Jim

 

[sandyut]

I’m in…because I can’t cook yet…but I also LOVE a good brisket cook.

 

[Twil6]

In for the ride...what did you use on the brisket to hold the rub?

I coated the top with beef fat tallow

 

[Twil6]

Wrapped at 165 at 6.5 hrs in to the cook

 

[smokerjim]

looking good, going to be some good eats

 

[Twil6]

Wrong post

 

[schlotz]

Very Nice bark!

 

[Twil6]

I’m going to try the cooler holding method for the first time. I’m going to line the bottom with towels. Do you guys rewrap the brisket in paper or foil? Or do you just reuse the old butcher paper? then put towels on top and shut the cooler
Thanks

 

[mike243]

Use clean so it don’t soil the towels thats the good thing about foil unless you poked holes in it

 

[Twil6]

Got point about new with the holes from probing for temp. You recommend foil over paper for the holding stage?

I normally just let it cool a bit, then use the oven, but the oven is in use so I will use the cooler