Finally a good brisket

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smokingwxman

Smoke Blower
Original poster
Jun 30, 2016
82
105
Apologies for terrible pictures but I finally got a good brisket. My last 4 or 5 have just not been where I wanted them to be.

Just shy of 11 pounds before trim. Rub was basic salt and pepper with just a little onion and garlic powder. Smoked for just over 4 hours with cherry and hickory between 224-240 degrees. Wrapped in butcher paper for another 3 hours. Allowed to rest on countertop for an hour before wrapping and holding in a cooler for another 2 hours.

It was tender, great taste and relatively juicy. I rested unwrapped on the counter for about an hour until the IT was down to 165 roughly. I really am wondering if that made the difference. Previously I would just wrap with a towel and stick it in the cooler right after I removed it from the smoker. Can’t wait to do another one.
 

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Nice.

Interesting on the resting technique. I keep reading things that are all over the place on that. Wrap in towels in a cooler, unwrap and rewrap in foil, etc. This sounds like a good technique that worked for you.
 
Looks good and juicy. I always wrap mine in towels in the cooler bit your method sure worked.
 
Straight from the smoker into the cooler and the brisket will continue to cook which can lead to an overcooked situation. While I don't leave mine open on the counter for an hour, I do leave it there until the IT has started to decline. Usually 5-7º which takes less time. At that point the cooking has stopped and safe to load into the cooler for resting.
 
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Nice.

Interesting on the resting technique. I keep reading things that are all over the place on that. Wrap in towels in a cooler, unwrap and rewrap in foil, etc. This sounds like a good technique that worked for you.
I really think one of my big issues has been sticking it in the cooler too soon. Letting it come down a bit in temp then wrapping and placing it in a cooler to hold may be my preferred method from now on.
 
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