Christmas weekend brisket

[David Halcomb]

Let's see if I can turn this into something edible this weekend.....................

 

[kruizer]

Watching

 

[daspyknows]

All depends on what you do with it. Waiting to see.

 

[crazymoon]

DH, I'm in!

 

[SmokinAl]

Good luck & take some photo’s of the process!
Al

 

[David Halcomb]

Meat is ready and so is smoker. Debating starting midnightish vs 4 am. Charcoal for starting and steady heat. Primarily I use wood.

 

[tallbm]

Meat is ready and so is smoker. Debating starting midnightish vs 4 am. Charcoal for starting and steady heat. Primarily I use wood.

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Depends on when you plan to eat, smoker temp, and size of the brisket.
I know at a constant 275F smoker temp, not opening door, and cooking unwrapped, a brisket takes me a little over 1hr a pound and I always aim to finish 4 hours early.
I tightly double wrap in foil and then wrap in 3 bath towels and set on the counter. 4hrs later I unwrap and it's piping hot! I cut, serve, and eat at that time :)

 

[David Halcomb]

I usually place briskets in foil, towels and a cooler. I use a wood burner so more maintenance, don't want to start early then not wake up during the night.

 

[David Halcomb]

From earlier this morning, Thin blue smoke..... And the wood.

 

[David Halcomb]

In at 2:00, wrapped at noon(?), I don't know but looking good.

 

[David Halcomb]

Quick look before it goes in the cooler. Awesome smell, entire cul-de-sac asking as to what am I smoking.

 

[David Halcomb]

Almost perfect, juicy and great bark, Everybody is happy.

 

[tallbm]

Nice job man, looks great!

 

[SmokinEdge]

Delicious. Nice cook.

 

[Cabo]

Looks great. Nice smoke ring

 

[hoity toit]

I say WOW !! Looks good to this Texas Boy ! p.s. : I like your smoker too.

HT