Overnight Brisket Cook - My Game Plan

[eaglewing]

Guessing you have already answered your question by this time, but I have a question for you.
Why the 225* cook? This is the toughest cook temp to master. There are better options.

meaning too high for the first part of the cook, and result is more of a roast taste than brisket???

 

[Daba's BBQ]

Good morning. I hope everyone had a great 4th!

Well, I served it around 7 pm. I placed it in my cooler for almost 8 hours, wrapped in a blanket and butcher paper. I then removed it, placed it in my oven at 170 and left it there for about 3 hours. It came out and it was absolutely amazing! It was uber juicy, moist and fork tender. It pulled apart like tissue paper and the fat was rendered beautifully. The burnt ends were heavenly. The pics are of my and my brother (with the hat). He made pulled pork - which was also amazing.

 

[Daba's BBQ]

Guessing you have already answered your question by this time, but I have a question for you.
Why the 225* cook? This is the toughest cook temp to master. There are better options.

I watched numerous videos, mainly Meat Church, and based upon everything, I just decided on a 225 cook temp. It turned out to be a great decision (see post-cook pics and comments)

 

[SmokinEdge]

I watched numerous videos, mainly Meat Church, and based upon everything, I just decided on a 225 cook temp. It turned out to be a great decision (see post-cook pics and comments)

Very glad it worked out for you. Looks good.

 

[MJB05615]

Looks great and perfectly cooked. You did a great job, especially for your first one! Great job. I'll be posting mine later today. Got too busy yesterday to do it.

 

[Daba's BBQ]

Looks great and perfectly cooked. You did a great job, especially for your first one! Great job. I'll be posting mine later today. Got too busy yesterday to do it.

Thank you. Now I'm addicted

 

[MJB05615]

Thank you. Now I'm addicted

Join the club, lol. Remember every Brisket is different. Cook times differ, etc.