More Brisket Practice...

[GMDGeek]

More Brisket Practice...

Really been working on my Brisket and consistency. Been cooking it at 275 and have managed to cut my average times on a 15lbs cook from 12 to 7 hours roughly.

My bark is turning out the way I want it to and the moisture is spot on. Pull tests have been pretty killer too! So yes I am a happy camper, considering a couple months ago I flat out sucked a brisket. Now though, everyone is loving it and that includes random people I have sample it so I can get honest feedback.

Will say I prefer my dry rub, none wet-mop brisket:

DRY:

But I definitely ENJOY both of them.

WET:

Gonna keep on dialing it in though... DAMN I LOVE TO SMOKE IT UP!

 

[peeps]

Looks like it belongs in my mouth!

 

[SmittyJonz]

That Looks Good! What smoker and fuel you using?

 

[GMDGeek]

These two were done on a Traeger with Pecan Pellets. But for practice I've also been doing them on my big stick burner using pecan.

Key for me has been temp consistency, 4 hours exposed to smoke (3 hours fat cap down then 1 hour fat cap up), then I wrap and leave fat cap up. That is what is working for me.

 

[PatAttack]

If it works for you, it works for me!

I'll have half!

 

[Bludawg]

Looks tasty!:tongue:

 

[Diesel Dave]

Dang good lookin brisket right there

 

[BBQDaddio]

Just one word.

AWESOME

 

[KingRanch450]

Looks good...nice ring

 

[Garrett]

Looking real good.

 

[Dirtbuddy]

Whatever you are up to looks like its working out from here. .

 

[Happy Hapgood]

Mail me a few slices and I'll let you know. ;D Looks Good!

 

[Fwismoker]

Gorgeous

 

[sliding_billy]

You need another random taster? I'm close by. :-D

 

[mikeleonard81]

That looks great! What's your rub if you don't mind sharing?

 

[thunter]

I'd love to taste that! :-D

 

[Uncle JJ]

Are you wrapping in butcher paper or foil? Nice looking cook!

 

[cowgirl]

Looks mighty fine!!

 

[GMDGeek]

I've tried both heavy foil and butcher ... I prefer the heavy foil. Meat turned out about the same but I seem to loose a bit of the juice if I use the butcher paper.

 

[GMDGeek]

That looks great! What's your rub if you don't mind sharing?

Home made rub ... I grow my own peppers and several spices. I did find for deep flavor a mix of beef broth with worechestershire sauce inject is awesome.