one more brisket thread

[rippper]

Did a 5lb flat in the mes 40 yesterday. Temp stayed right at 225 the whole smoke. Rubbed the night before and injected a store bought mop...not sure of the name, came in a spray bottle and was way too pricey. Sprayed with the "mop juice" every hour. Foiled at 160 (put more mop juice in the foil) then done at 198. Plan was to pull/shred it but it was way too firm, ate a few slices and put in fridge. this morning put it in the slow cooker on low with a little K.C. bbq and a cup of coke. After 6 hours it pulled nice and the cola and bbq sauce blended nicely......I will do my next brisket this way it was delissssshus.

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• rippper
• Jan 21, 2013

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• rippper
• Jan 21, 2013

 

[so ms smoker]

  The sammie looks great! Glad it turned out good for you.

  Mike

 

[smoking b]

Brisket sammiches always hit the spot - looks awesome from here! 

 

[hambone1950]

Every time I see a nice brisket cook like this I'm more convinced I've gotta do my own soon! Just too dang cold right now. Looks good , man :grilling_smilie:

 

[themule69]

looks great.

 

[bruno994]

Let the next one go a bit longer and you can avoid the whole crock pot thing all together.  Use the IT just for checkpoints.  I'll wrap at 160 in foil, pull from the foil at 190, rewrap in butcher paper, back on the pit until toothpick tender, meanwhile I'll separate the fat and juices from the foil and save to pour over the slices or mix with any chopped from the point.