Time Delay Brisket - The Results

[windlaker]

Thanks everyone for all your help.

I ended up using the method outlined in the attached YouTube link.

• 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚.
• Wrapped in butcher paper that was smeared with rendered fat (trimmed from this brisket).
• Put in foil pan, covered, 1/2 cup water in the pan.
• Set oven to 150˚. I figured out that using the "temperature setback" feature, the display still showed 170˚. My grill thermometer inside proved the oven did in fact get down to 150˚. It swung between 135˚ and 165˚-ish throughout the cook.
• Left in oven for about 14 hours.
• 2 hour rest, then sliced.

It was by far the juiciest and most tender I've ever done (I've done probably 20 or so briskets). Tasted great. My only complaint was the smoke ring wasn't the best I've ever had, and the bark wasn't as crispy as ones I've done in the past.

Also had a great breakfast this morning.

Any comments or feedback is always welcomed.

 

[flatbroke]

Thanks for sharing. If I had to choose one over the other id choose bite over bark. Nice work.

 

[windlaker]

Thanks.

I prefer the bite also...wife loves a crispy bark. She did agree that it was one of my best briskets, despite the bark.

 

[KimberlyO]

Glad it turned out so well, it looks great. Interesting to have such a low and slow in the oven after the smoke to 190. Bookmarking this!

 

[Marknmd]

Glad it worked out for you! I've used this method 3x since last summer and it's come out great every time!

 

[smokin peachey]

That pic with the egg is making me hungry! Good job!

 

[JLeonard]

Excellent!

Jim