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Sunday Brisket!

73saint

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I had a big brisket in the freezer & weather was too nice yesterday not to break out the smoker.  So I got the old Lang out, fired her up w/ pecan splits about 5 am and went to work.  My goal was to smoke at 250 degrees, wrap at 170 w/ butcher paper (I've never done this way before, could not find any peach paper locally, so I used regular white/non coated butcher paper), and pull at 200.

I followed this pretty much to the letter.  Temps stayed fairly consistent throughout the cook.  Total cook time was 12 hours, I'd say the packer was 12-13 lbs after trimming but that's a guess.  It was probably my best brisket ever, but if I had to say something negative it maybe could have used another 45 mins to an hour of heat.  The slices pulled apart w/ a little more tug than  necessary.  But it gives me something to focus on the next go round. 

I took a few pics, thought I'd share...

After I cleaned my smoker, came upstairs and took a shower... So about 1&1/2 hours rest...


I was pleased with the smoke ring and the juiciness of the flat.  Maybe I cut my slices a little thick?



The point was gushing juices and the bark was out of sight...



Overall, I'd say it was a successful smoke.  Still trying to achieve brisket perfection, but the practice is so much fun.  Can't wait for the leftovers tonight!!!!
 

noboundaries

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That post had me licking my monitor!  If you haven't achieved perfection, you're getting close! 

 for  great post!

Ray
 

73saint

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That post had me licking my monitor!  If you haven't achieved perfection, you're getting close! 

 for  great post!

Ray
Thanks Ray, I appreciate the kind words, and the point very much.  I have been bitten by the BBQ bug!!
 

baylorcooker

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Looks great.  Mouth is watering.  I'm ready to practice on another brisket myself.

Joel

1 Corinthians 9:24
 

SmokinAl

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Your brisket looks amazing!

Great job!

Point!

Al
 

tbrtt1

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Who Dat! Nice looking brisky.

I usually have to take my brisket well above 200* IT before it is cooked enough for my taste. I have gotten to where I take it to 200 before I start the toothpick test.
 

ilmsmoker

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Looks delicious!  Nice work!  And it looks like you did a very good job of trimming the brisket before putting her to the heat.  That is one of my struggles at this point - trying for uniform consistency without taking off too much fat. I find it kinda like mudding drywall joints - I could keep going and going looking for perfection - but at some point you just have to stop and smoke that thing!
 

submariner

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Ok now I am hungry. Thx a lot.....   Off to the store!!!
 

73saint

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Looks great.  Mouth is watering.  I'm ready to practice on another brisket myself.

Joel

1 Corinthians 9:24
Thanks Joel, practice makes perfect!
 
Your brisket looks amazing!

Great job!

Point!

Al
Thank you Al, for the compliment as well as the point!!
Who Dat! Nice looking brisky.

I usually have to take my brisket well above 200* IT before it is cooked enough for my taste. I have gotten to where I take it to 200 before I start the toothpick test.
Thanks tbrtt1, and Who Dat indeed!!  You know, 203 has always been a temp I would shoot for, but the brisket I did before this one was overcooked.  It was very thin though, and not a good comparison to this one in size. 
 
Looks delicious!  Nice work!  And it looks like you did a very good job of trimming the brisket before putting her to the heat.  That is one of my struggles at this point - trying for uniform consistency without taking off too much fat. I find it kinda like mudding drywall joints - I could keep going and going looking for perfection - but at some point you just have to stop and smoke that thing!
Thank you IL!  I appreciate the comment about the trim.  I spent a good bit of time watching you tube videos on that, because I usually overtrim.  Thanks for noticing!!
 
Ok now I am hungry. Thx a lot.....   Off to the store!!!
Go to Costco, if you have one.  Ours carries Prime Packers, and I swear I think I'm going to try and use prime as often as possible going forward.  You really do get what you pay for in that regard.
 

kuddles

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Looks amazing! Haven't done a brisket myself, but looking forward to giving it a shot.
 

73saint

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Looks amazing! Haven't done a brisket myself, but looking forward to giving it a shot.
 
Looks amazing! Haven't done a brisket myself, but looking forward to giving it a shot.
Thank you, and best advice I could give you is go for it.  Practice, read as much as you can and have a plan before you start.
 

chilerelleno

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Fantastic looking brisket!
Mouth watering pics!
POINT!
 

73saint

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Thanks Chile! Coming from you, that means a lot, sir!
 
Last edited:

kuddles

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Thank you, and best advice I could give you is go for it.  Practice, read as much as you can and have a plan before you start.
Thanks! I should probably wait until I can upgrade my smoker though. Let's just say it's not the most trustworthy.
 

73saint

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Thanks! I should probably wait until I can upgrade my smoker though. Let's just say it's not the most trustworthy.
I tell you, I had an old smoker that was fiesty to say the least.  For the longest time I didn't even have a thermo.  Having something that allows you to control temps for extended periods, in an inconsistent, outdoor environment, makes all the difference in the world.  You start to find out it's not so much you, as it is the cooker.  Good luck, upgrading your current unit can sometimes be as fun as the actual cooking part!!
 

b-one

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Tasty looking brisky,need to bust out my Costco card soon!:drool
 

guitarhawg

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This is my first post since joining this forum five minutes ago! I had to chime in...for all those here imagining how good this brisket was, and licking monitors, etc....I GOT TO EAT SOME OF IT!!! 

Holy crap, Batman! I've gotta say, OP did a spectacular job. I have not had better brisket anywhere (my own included, but I won't admit that again.)

Looking forward to perusing this forum...

Happy smoking....

Guitarhawg
 

chilerelleno

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This is my first post since joining this forum five minutes ago! I had to chime in...for all those here imagining how good this brisket was, and licking monitors, etc....I GOT TO EAT SOME OF IT!!! 

Holy crap, Batman! I've gotta say, OP did a spectacular job. I have not had better brisket anywhere (my own included, but I won't admit that again.)

Looking forward to perusing this forum...

Happy smoking....

Guitarhawg
Quite the endorsement and compliment.

Welcome to SMF, Guitarhawg.
We're glad to have you here and look forward to your cooks.
 

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