Easter Brisket 2025

[Dustin Dorsey]

I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one.

Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice.

Franklin pit fired up with post oak.

Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300 after the wrap.

I foiled the ends here about about 4 or 5 hours.

Wrapped.

Finished brisket.

Sliced shot. I messed up the trim and left too much fat but the fat was delicious.

Shot of the point.

Another sliced picture.

Plated.
This was probably on of my best briskets ever despite messing up the trim a little bit. Foiling the ends helped. The Franklin pit has a ton of convection and sometimes the point end facing the fire can get blasted. The end cut of the flat was delicious. Thanks for looking. Happy Easter!

 

[Displaced Texan]

That next to last picture looks professional. Yum.

 

[luvcatchingbass]

And now I'm hungry for some smoked beef.
Looks great and thank you for sharing

 

[normanaj]

Great looking brisket for sure.

It's been so long since I've done a brisket. A halfway decent brisket is so hard to find around here.

 

[DRKsmoking]

Great brisket and meal.

That was a Happy Easter meal for sure.

David

 

[Rick in AZ]

That's a perfect brisket!

 

[Astralogics]

Beautiful brisket! Got great fat render on that.

 

[ronf]

Nice job. Great looking plate.

 

[912smoker]

Now that a great brisket and nice color!
I'm sure it was enjoyed by all!

Keith

 

[JLinza]

That looks great, nice work

 

[chopsaw]

You nailed that cook ! Perfect smoked meat plate . Love the smoker .
Great thread , thanks for posting .

 

[voyager 663rd]

Wunderbar !

I too love the fat--between the flat & point. SWMBO doesn't understand why I want the fat she cuts off her slice and leaves on the side of her plate

 

[Ishi]

Pure pic candy! Crazy good looking brisket!

 

[Timber II]

Brisket may be my next venture now- I’ve never done one but that lookin good!!

 

[uncle eddie]

Looks pretty awesome on my side of the screen! Very nice and congrats on the carousel ride!

 

[WaterRat]

That looks about perfect from here, well done! The foil on the ends is something I will be sure to keep in my bag of tricks.

 

[RickNessly]

I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one.
View attachment 717098
Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice.
View attachment 717099
Franklin pit fired up with post oak.
View attachment 717100
Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300 after the wrap.
View attachment 717101
I foiled the ends here about about 4 or 5 hours.
View attachment 717102
Wrapped.
View attachment 717103
Finished brisket.
View attachment 717104
Sliced shot. I messed up the trim and left too much fat but the fat was delicious.
View attachment 717105
Shot of the point.
View attachment 717106
Another sliced picture.
View attachment 717107
Plated.
This was probably on of my best briskets ever despite messing up the trim a little bit. Foiling the ends helped. The Franklin pit has a ton of convection and sometimes the point end facing the fire can get blasted. The end cut of the flat was delicious. Thanks for looking. Happy Easter!

Boom...perfect!