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My best Brisket ever!

Discussion in 'Beef' started by jacobss914, Dec 14, 2010.

  1. So I changed a few things, normally I run my Brisket up to 200 degrees.  This one I held at 185, but I smoked it for 8 hours in my MES, keep it in there for another 8 hours, and then pulled it from the MES.  I transferred it to a foil pan, and place foil over the top.  I placed it in my oven and ran it over night.  Oven @ 180, meat go to 185 degrees.  Pulled it an let it rest for 1 hour, sliced an ate it.  You have to eat it with your fingers as it is that tender.  I shared it with a few people I love, and here is the review I just got for one of my lucky recipients.

    "Thought I’d pass on to you that your brisket was a rousing success!!  I would have liked to keep it all to myself but the second I opened the bag, I had two cats and a dog waiting by my feet.  (I guess you could count Scott also but he’s a bit taller and it doesn’t have quite the same effect.)  So needless to say, I shared and the only complaint I heard was it was too tender to pick up with the fork.    
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Great job!!

     Got any pictures of this?

     How many hours of cook time?

     Have a great day!
    Last edited: Dec 14, 2010
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Your reviews sound great but like FPNMF said the pictures we need pictures. Other wise we look like a bunch of fools sitting in front of the computer all day. I'm really glad that all of your family loves your brisket and I'm sure we would like it too but..........
  4. Qview please!
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Don't tease us. We need Qview.