Sunday brisket

[lemans]

Started at 3:00am done 11 hours later at 2 pm
8 lb flat 250-270 on my WSM foiled pan no water

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• lemans
• Oct 2, 2016

 

[lemans]

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• lemans
• Oct 2, 2016

 

[lemans]

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• lemans
• Oct 2, 2016

At 205 wrapped in butcher paper and into the cooler for 2 hours

 

[lemans]

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• lemans
• Oct 2, 2016

 

[lemans]

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• lemans
• Oct 2, 2016

 

[lemans]

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• lemans
• Oct 2, 2016

 

[lemans]

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• lemans
• Oct 2, 2016

Very Happy with the results. WSM worked last Le a champ

 

[b-one]

Looks good,never seen anyone just wrap in butcher paper for the rest only any special reason?

 

[lemans]

It was in butcher paper wrapped in newspapers in the cooler. The paper lets it breath and maintain the crust.

 

[b-one]

It was in butcher paper wrapped in newspapers in the cooler. The paper lets it breath and maintain the crust.

I let my brisky cool 5-10 min before wrapping in foil for the rest bark is always fine,but whatever works. Now I have to wrap in bp at the stall or the wife won't eat it.

 

[lemans]

Lol. Sorry. Blame Arron Franklin..

 

[b-one]

Lol. Sorry. Blame Arron Franklin..

I could be wrong,I think he wraps at the stall not just to rest. From reading your post I read at 205 wrapped in butcher paper and into the cooler? Ps I'm a little slow sometimes.

 

[mike5051]

Great brisket Lemans!  

Mike

 

[SmokinAl]

A point worthy brisket for sure!

Nice job!

It looks delicious!

Al

 

[lemans]

Thanks Al..
b-one. I'm always striving for the best finished product
I smoked it in a pan (per Myron Nixon) and finished it like Arron.. who can argue with the masters...