The brisket smoke

[Rings Я Us]

Your way ahead of me.. [emoji]128550[/emoji]

 

[nomadd917]

I really liked the way this brisket turned out. The point was extremely tender and juicy for the burnt ends and the flat was pretty good too. I prefer the point over the flat though.

I definitely liked the way it turned out not wrapping. Had a nice thick bark to it. Just need to work on trimming the fat cap better. Had some areas on the flat that were over 1/2" thick but it was mostly around 2".

 

[Rings Я Us]

What did you use to make burnt ends? Rub and sauce?

 

[nomadd917]

What did you use to make burnt ends? Rub and sauce?

I just added about cup of BBQ sauce that I had made a few days earlier. It was essentially Jeffs recipe but with a couple personal touches to it. I changed the process slightly and added a few ingredients to get the taste I like.

Once everything was covered Nicely with the Q I sprinkled some more rub on everything and mixed it up. Then back into the smoker at 275* for 2 hours. I then added a light smoke to it and gave it a light stir every 30 minutes.

Plain cubes from point:

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• nomadd917
• Jul 31, 2017

With Sauce and Rub on before going into the smoker:

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• nomadd917
• Jul 31, 2017

Finished product after coming out. The wife robbed the corner before I could get a picture.

IMG_4170.JPG

• nomadd917
• Jul 31, 2017

 

[Rings Я Us]

I can smell that food.. :points:

 

[browneyesvictim]

Way to improvise, overcome and adapt! You look like you know what your doing for sure! Great job! Point!

 

[smoke n dave]

I just put a 6.9 lbs brisket flat on my traeger and curious in how to get good bark but keep moist as well!? Do I leave fat side up the whole time?

 

[ab canuck]

I do all my briskets fat side down, Only had 1 dry but thermo was out and cooked a little bit much. Always a good bark and the rest were juicy. Pull when done butcher or parchment paper wrapped then towels in a cooler for 2-3 hrs. mmm   Good luck, let us know what you do and turn out.

 

[smoke n dave]

Well, ended up pulling off after 10 1/2 hrs. Overall was done but the small end was fall apart, melt in mouth and thicker end was good but just a smudge tuffer than i would've liked! [quote="AB Canuck, post: 1747904"]I do all my briskets fat side down, Only had 1 dry but thermo was out and cooked a little bit much. Always a good bark and the rest were juicy. Pull when done butcher or parchment paper wrapped then towels in a cooler for 2-3 hrs. mmm   Good luck, let us know what you do and turn out.
[/quote]I smoked fat side up for about 6 and then turned for the remainder.

 

[louisvillesmoke]

Nomad how wide is your smoker? Mine looks similar in size and I wasn't sure if I could fit a brisket in it.

 

[nomadd917]

It's a 30" MES, inside dimensions are roughly 15".

To fit my brisket in the smoker I had to place a a few bricks wrapped in foil under the middle and drape the brisket over them. It was a tight fit but it works.