Hot and fast

[lemans]

Probably the best brisket I have ever made! The flat and the point were perfect

 

[ab canuck]

Dam that looks good!!! Points........ Can't say much more than that... Bet It tasted great!!!

 

[shoebe]

Looks great,nice job

 

[lemans]

Thank you

 

[lemans]

So what I learned today.. a pit barrel cooker got nothing on a WSM

 

[lemans]

No more 12 hour smoke

 

[texomakid]

Wow, That's beautiful. Makes me hungry.
Any idea what internal temp you got it up to before you pulled it? I've been taking notes......

 

[gmc2003]

looks really good from here

Point for sure.
Chris

 

[lemans]

IT was 205 but it’s ho the meat feels is more important than the temp

 

[bvbull200]

I much prefer cooking my briskets at the higher end of the temp range, too. I've cooked hundreds of them at all temp ranges, wrapped, unwrapped, spritzed, injected, not injected, different woods, etc.

My favorite combination seems to be:

~275-300* cooking temp
Pecan & cherry wood
Injected
Rub that is heavy on pepper
Butcher paper wrap

I've done plenty at 350*+, too. The only downside is the window for getting it 'perfect' is pretty small, but if you nail it anyways, the result is excellent.

Nice job, OP. Brisket looks like it came out great.

 

[lemans]

Thank you. But you are right the window of a perfect and overdone is small
It was about 4.5 hours. No thermo in the meat until the last 30 mins gotta go by feel!!

 

[xray]

Nice Lemans!!

That’s a great looking Brisket!!

 

[browneyesvictim]

Definite LIKE! Nice job!