In the stall

[FoxmanNC]

Sat at 155ish for about 2 hours but not enough bark to pull it and wrap. So I spritzed with apple juice & let it go for another hour and was still around 155, just pulled to wrap. Man this thing smells amazing, but this combo rub from meat church is outstanding.

 

[kruizer]

Looks awesome!!

 

[Kevin DeShazo]

Looks good from this side of the state.

 

[Brokenhandle]

Now I'm definitely hungry! Sure glad I can't smell it, that would be torture.

Ryan

 

[texomakid]

Meat Church rubs are good. I bit higher salt than other rubs but that Holy Cow is about as good as it gets on beef. Looking forward to your slice pics!!!!

 

[tallbm]

Sat at 155ish for about 2 hours but not enough bark to pull it and wrap. So I spritzed with apple juice & let it go for another hour and was still around 155, just pulled to wrap. Man this thing smells amazing, but this combo rub from meat church is outstanding.

Lookin good man!

What are you smoking on and what # brisket is this for you?

 

[FoxmanNC]

Lookin good man!

What are you smoking on and what # brisket is this for you?

Thanks. This was a 14#er before the trim. The point wasn't as big as I hoped, but it'll do. So far, all I have tasted is the burnt ends. I sauced them and put them back on the smoker for another hour. The flat is wrapped & in the cooler hopefully until the wife comes home. I'm smoking with a Masterbuilt 560, charcoal with some hickory and cherry wood. The bark looked really good when the temp stalled, but when I unwrapped it to cut off the point it was no longer crusty. I was disappointed, but it's a learning process. Probably should have been patient through the stall.

 

[FoxmanNC]

Here is the sauced burnt ends. They are ridiculously good. Used sweet baby rays, added a half of stick of butter, half a cup of brown sugar, some dried onion and some Carolina reaper paste we found and it gives that sweet and spicy bbq flavor I like.

 

[tallbm]

Thanks. This was a 14#er before the trim. The point wasn't as big as I hoped, but it'll do. So far, all I have tasted is the burnt ends. I sauced them and put them back on the smoker for another hour. The flat is wrapped & in the cooler hopefully until the wife comes home. I'm smoking with a Masterbuilt 560, charcoal with some hickory and cherry wood. The bark looked really good when the temp stalled, but when I unwrapped it to cut off the point it was no longer crusty. I was disappointed, but it's a learning process. Probably should have been patient through the stall.

Live and learn :)

I rarely wrap but I do when the cut of meat dictates it. When I do wrap I wait until like 180F to get plenty of good flavor and bark going, I don't mind waiting to 190F if I can get away with it.

I wrap with foil on things like a chuck roast which needs the help and I usually splash in 1-2oz of any liquid I have on hand that makes sense (often water).

I smoke in an MES40 so it holds moisture/humidity well and I don't ever have to wrap whole packer briskets or pork butts. I find the most amazing flavor from a brisket or pork butt smoked unwrapped the whole time :)

 

[FoxmanNC]

Not mushy. I let it sit wrapped in the cooler for 3 hours and it firmed up. Tastes great.

 

[912smoker]

Looks like a great cook Foxman. Nice and juicy. Love the MC rubs too!

 

[TNJAKE]

Looks delicious bud!

 

[phatbac]

Good looking packer!

Happy Smoking,
phatbac (Aaron)