My Way Brisket !

[bigheavyone]

Well guys i am a firm believer of set it and forget it ! Seasoned her up on tues, vacuum sealed till this morning and put her in at 10 am and went to work. Got home at 5 pm she was 170. Walked away and went back at 10 pm she was 200 on the nose ! Brought her in foiled her up to rest a couple hours then i will pull. Easy peasy ! No fuss no muss and i believe a beautiful product. Salt , pepper , onion & garlic powders thats it ! So approx 12 hours at 225* in the mes 40. Cant wait for a taste and pulled pics will follow !

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• bigheavyone
• Mar 7, 2013

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• bigheavyone
• Mar 7, 2013

 

[chef jimmyj]

Looks good from here. I like Brisket Sliced. You might try a Chuck Roast for Pulling, has lots of Collagen and Marbling to keep the meat moist and pulls easily...JJ

 

[bigheavyone]

Looks good from here. I like Brisket Sliced. You might try a Chuck Roast for Pulling, has lots of Collagen and Marbling to keep the meat moist and pulls easily...JJ

Done plenty of chuckies , love them as well. Think brisket has another flavor too. I like it pulled over sliced , just my opinion !

 

[bigheavyone]

Well heres the end result , DELICIOUS ! Couldn't be happier , moist , bark and flavorful !

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• bigheavyone
• Mar 7, 2013

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• bigheavyone
• Mar 7, 2013

The second pic is gonna be my new screensaver !!!

 

[05sprcrw]

looks great and has me wanting to smoke a packer this weekend, probably will just have to settle for a slab of ribs though won't have time to cook a packer this weekend.

 

[michief]

Hmm, I never pulled a brisket. I always have plenty so I am going to give it a shot next time!