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Lock down Brisket

DRKsmoking

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wow, nice . Should be enough for a plate or two.
How did it turn out. I have my knife and fork ready lol

David
 

chopsaw

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What are you cooking on ? Interesting with the cross hatch . Be waiting for the finish pics .
 

mangoman

Newbie
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Joined Jul 16, 2016
It's still going! It'll be a while. :)
Almost 20 hours later, it looks, smells, and tastes amazing! Thanks guys, couldn't have done it without all the info y'all put on this forum.
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My wife decided she wanted a brisket this weekend. Who am I to argue?! View attachment 487863
Sorry about the lack of details. 13.5 lb Costco brisket. Took just about 20 hrs in my MES40. I think I broke my Brisket cuz it came out perfect!
 

MJB05615

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Looks great. Looks juicy, and nice bark too. Great job.
 

DRKsmoking

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Looks fantastic, nice and juicy.
Long cook but always worth it, big like

David
 

912smoker

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Looks nice and juicy. Great cook Jeff.
What temp did you cook ? Wrap ?
 

jeff alger

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Joined Jun 25, 2012
Thanks for the feedback and encouragement guys!

I basically followed Jeff's directions for "Smoked Brisket for Game Day", which says to score the fat cap with a cross-hatch pattern.
I should have trimmed the fat cap first, but forgot to do that.

Put it in my MES40 right around midnight at 240, with hickory and cherry chips, and went to bed.

Next morning (5:30am!), I started adding smoke regularly, until it (finally!) hit 160 at about 4pm. I think it would have gotten there faster if I had trimmed the fat cap.

Wrapped it in butcher paper (first time using it), and kept it there until it hit 200, which was right around 7pm.

We even threw in a basket of cremini mushrooms for the last hour, which came out nicely.
 

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