By far my best brisket

[BKING!]

So I figured out exactly how i like my brisket cooked.

I cooked at 250 deg and took it to 175 deg internal. This got me most of the way through the stall, got me a dark color but not too dark, and a good bark but not too hard.

I then wrapped until 205 deg internal in the thickest part of the flat. This took my flat to the point where it passed the bend test and pull apart test with flying colors, yet didn’t want to become pulled brisket as long as I was careful when slicing.

I then unwrapped and placed back on the smoker for 20 minutes to firm up the bark a bit.

Wrapped back up for the rest and rested until internal temp was 160 deg internal in the flat.

Smoke was perfect, rub was perfect, and today is going to be a good day.

I’ll make notes so hopefully I can repeat this going forward.

 

[Co4ch D4ve]

Always happy when you find what works for you! Now the tough part, repeating it. I’m sure your notes will get you there over and over. Looks great...like!

 

[BKING!]

Always happy when you find what works for you! Now the tough part, repeating it. I’m sure your notes will get you there over and over. Looks great...like!

I’m hoping I can repeat. I know all briskets are different but I at least have a process I like now.

 

[dcecil]

Looks Great Bking, that looks super tender. The piece your folding over is a thick cut and it still lays over like that. Great job

 

[chilerelleno]

Nice job! looks good from where I'm sitting.

 

[ab canuck]

Good job, as they all differ to some degree the same technique with minor adjustments depending on the variables like weather and outside temps make for successful cooks. Keep up the good work.

 

[SmokinAl]

That is a fine looking brisket!
Nicely done!
Al