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Finally a good brisket

smokingwxman

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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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chopsaw

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Sure looks good . Nice work .
 

Displaced Texan

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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.
 

Bearcarver

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Looks Awesome from the Bear's Den!!
Nice Job!
Like.

Bear
 

SmokinAl

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That is a fine looking brisket!
Nicely done!
Al
 

jcam222

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Looks good and juicy. I always wrap mine in towels in the cooler bit your method sure worked.
 

schlotz

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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.
 

boykjo

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Nice............ :emoji_thumbsup:

Boykjo
 

smokingwxman

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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.
 

chopsaw

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I really think one of my big issues has been sticking it in the cooler too soon.
The only one I ever over cooked was perfect before I put it in the cooler with no drop in temp before wrapping .
 

jeremymillrood

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Nice looking brisket..great job..I think you're probably spot on about the issues with your previous briskets, same thing happened to me. Resting unwrapped is key..
 

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