Not Franklin Barbecue but my first edible brisket

[Retired Spook]

RS, It's funny how something that simple made your brisket so much better. Your brisket looks excellent , you'll be smoking more now !

Thank you sir! Cutting that baffle out made the cooker work so much better.

 

[Retired Spook]

I would put that on my table anytime, and be proud.

Thank you Randy!

 

[edmonds]

Congrats one working it out. Looks good here too.

 

[Retired Spook]

Congrats one working it out. Looks good here too.

Thank you sir! I've thrown a LOT of briskets in the garbage

 

[Hijack73]

You’ll always remember your first. Of course, then there’s the crushing disappointment when they all don’t come out like that going forward… :)

It hurts. It hurts bad when I turn out a crappy brisket. I'm like that scene in Ace Ventura after he realised Einhorn had Captain Winky and he was in the shower.

 

[kelbro]

Looks good!

 

[Retired Spook]

Looks good!

Thank you sir!

 

[millerbuilds]

I have an Old Country Wrangler smoker - maybe not the best smoker out there but it is the perfect size for me. However, since the day I bought it, it was always a struggle to manage the fire so as to get a good cook. I made a few good meals but something was just off and it always required close attention.

So, yesterday morning, I cut that freakin baffle between the firebox and the cook chamber, out. And I bought a cheap trimmed select grade, not so great looking but it was all they had, brisket point at HEB, for a test run, which I did today.

It ain't Franklin barbecue level brisket, but it is the first brisket I ever cooked that turned out not so bad! Taking the baffle out of the smoker made a world of difference in ease of fire management and consistent temperatures across the cooking area. I mean a 10-fold improvement - I was even able to take a nap this afternoon and the smoker maintained temperature just fine! I wrapped the brisket in pink butcher paper after it looked right and I cooked it until it was probe tender (it was 205-degrees) then nested it in foil (still wrapped in pink butcher paper) so it would not make a mess and put in my microwave for an hour to rest. This is the first brisket I cooked in the smoker that is not burnt on the bottom (because of that nutty baffle).

It came out not so bad and I am glad I got rid of that baffle!

View attachment 679122

Looks and sounds great! Looks like I am cutting a baffle out!

- Jason

 

[tx smoker]

WOW!! I will honestly say that this is about the best looking brisket I've ever seen. What an amazing job sir. not only did you get it right, you knocked it clear out of the park and into the next county. Beautiful job!!

Robert

 

[Retired Spook]

WOW!! I will honestly say that this is about the best looking brisket I've ever seen. What an amazing job sir. not only did you get it right, you knocked it clear out of the park and into the next county. Beautiful job!!

Robert

Awww shucks I'm not so sure it is that good but thank you nevertheless!

 

[chilerelleno]

Let's see...
Black bark looks thick and zesty.
Thick red smoke ring is appetizing and certainly very appealing.
Looks super moist and juicy on the cutting board.
Yeah, it ranks right up there.

Don't under value that Brisket, it looks well more than simply edible.

 

[Retired Spook]

Mmmmm another brisket hash breakfast...