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-   -   Best Brisket I've Ever Made...PICS!!!! (https://www.bbq-brethren.com/forum/showthread.php?t=177724)

Uncle JJ 12-22-2013 09:43 AM

That looks perfect! Very encouraging - I have yet to cook a brisket right. Next time I will simplify. Great job!

Sammy_Shuford 12-22-2013 11:24 AM

Awesome Brisket!

JS-TX 12-22-2013 11:50 AM

Nailed that one!

Hozman 12-22-2013 11:52 AM

Well you have talked me into not wrapping the packer I am doing for xmas. During comps we have always wrapped and cooked them in a safe but using the WSM with CyberQ. You did exactly what I was thinking as far as temp and time so will use this as my blue print. Spritz Spritz Spritz...

Honestjbone 12-22-2013 01:26 PM

Thanks guys! Seriously all your compliments really help boost a young amateurs confidence when it comes to cooking simply at home.

Honestjbone 12-22-2013 01:33 PM

Quote:

Originally Posted by Hozman (Post 2738551)
Well you have talked me into not wrapping the packer I am doing for xmas. During comps we have always wrapped and cooked them in a safe but using the WSM with CyberQ. You did exactly what I was thinking as far as temp and time so will use this as my blue print. Spritz Spritz Spritz...

Couple things I've noticed (as I'm sure yourself too) is that when I have trimmed the brisket pretty good and ready for the rub, the rub has a hard time sticking to the fat cap. I used mustard to help it stick, I WAS gonna use a light coating of olive oil but I wasn't sure if it was gonna burnt it. I guess it doesn't really matter.

I did put the fat down towards the fire because that long without spritzing I wanted to at least hold SOME moisture even with water in the pan it dried out the outside.

My girlfriend said now next time just make it nice n' oily. Which I'm sure could be achieved with adequate amounts of spritzing like once every 3 hours - just spritz the hell out of it. And wrap it when it's done

I'm glad this post and pictures can prove that you don't need to wrap a brisket or inject or whatever. It turned out excactly as it did in central Texas: nice beef flavour, subtle smokey accent but not over powering, and beautiful bark.

I just used regular ol' kings ford minion method style and like 4-5 oak chunks I cut up with my sawzaw

250-275 temp


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