Don't think I've ever posted a brisket here, so here it goes. This one from this past weekend.
The store I go to had slim pickings when I was there (must have caught them before restocking) so the choices were a little limited. I grabbed this guy as others available were a little small for my liking
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Trimmed and seasoned, ready to throw on the offset. I trim pretty heavily as I like to use the trimmings for burgers, sausage, and tallow.
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After about 9 or so hours on the smoker (wrapped in butcher paper after about 6 hrs once I was happy with my bark) it's probing tender and feeling done.
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I'm a big believer in a nice long rest if time allows. To me it makes a much better and more tender/juicy brisket. I usually rest mine in the oven for 8-12 hours if I can. My oven's lowest setting is 170, however after I temp tested it numerous times the actual temp holds around 155-160
All done
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Center cut of lean and moist and some other various shots:
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Brisket is what started my love affair with BBQ/meat years back, and to this day is still one of my very favorite things to eat and share with friends and family.
Thanks for stopping by
-Tyler