- Jul 12, 2016
- 283
- 177
Hello, gents! I figured I would share this brisket I was proud of. Tried some new things on this one.
Started out with a 14lb. My little helper loves to cook it with me but won't eat it.
First time I partially separated the point and took most of the fat off. It was pretty thin in the middle there so I think I may not trim this way unless I am doing a 17+ lb. brisket.
So probably a good 5 lbs. worth of trimmings. Gotta love it.
Forgot to take a pic before it went on. I used SPOG plus a little chili powder, cumin, and cayenne. Probably a little too salty for my liking so I will need to adjust the mixture. This is about 2 hours in. I used a good chunk f the trimmings on the top shelf to baste the meat. Fat cap down.
5 hours in the the flat was in the stall but the point was reading 200. So I decided to separate the point out and rest it for later and some burnt ends.
Pre wrap and ready to go back on. Poured some campbells concentrated beef broth over it before sealing it up.
All done. Pulled at about 203. When probe tender.
Here are the money shots after a 2 hour wrap and rest in the cooler. Hope you enjoyed!! Thanks for looking!
Edit: A few things I forgot. This was done on my lang 36. Held 250ish while putting smoke on it with oak and hickory. Bumped it up and tried to hold 275 after I wrapped it. Definitely the most prominent smoke ring I've had. Probably because of the salt being a bit heavy in the rub?
Started out with a 14lb. My little helper loves to cook it with me but won't eat it.
First time I partially separated the point and took most of the fat off. It was pretty thin in the middle there so I think I may not trim this way unless I am doing a 17+ lb. brisket.
So probably a good 5 lbs. worth of trimmings. Gotta love it.
Forgot to take a pic before it went on. I used SPOG plus a little chili powder, cumin, and cayenne. Probably a little too salty for my liking so I will need to adjust the mixture. This is about 2 hours in. I used a good chunk f the trimmings on the top shelf to baste the meat. Fat cap down.
5 hours in the the flat was in the stall but the point was reading 200. So I decided to separate the point out and rest it for later and some burnt ends.
Pre wrap and ready to go back on. Poured some campbells concentrated beef broth over it before sealing it up.
All done. Pulled at about 203. When probe tender.
Here are the money shots after a 2 hour wrap and rest in the cooler. Hope you enjoyed!! Thanks for looking!
Edit: A few things I forgot. This was done on my lang 36. Held 250ish while putting smoke on it with oak and hickory. Bumped it up and tried to hold 275 after I wrapped it. Definitely the most prominent smoke ring I've had. Probably because of the salt being a bit heavy in the rub?
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