I just finished smoking a brisket and it was the best one I've done. I've been reading the threads on Franklins jiggly briskets so I gave it a shot. 13lb (pre-trim weight) choice angus brisket from Sam's. Course ground sea salt, fresh ground black pepper, and SM Peppered Cow rub.
Put it on the UDS last night at 11:45PM at 237F. Wrapped with BP thus morning at 9:30AM. Sometime afterwards went to 265F and pulled it at 4:45 PM and stuck it in our oven at 200F for 2 hours before slicing.
Here is a link to a short video. What do you think? Does it jiggle? <smile>
A great saturday: Smoked a brisket and the Hogs finally win.
10-07-2012 11:47 AM
That looks awesome! What temp was it when you wrapped it? What was the IT when it probed tender?
10-07-2012 11:59 AM
Very nice! :clap2: I had a similar experience yesterday. :thumb:
Good thing about it only needing a little more salt is you can hit it with fluer de sel or sea salt when slicing. :hungry:
10-07-2012 05:46 PM
Nucornhusker, I wrapped a bit higher than planned, about 170F. I pulled it at about 204F.
10-07-2012 05:50 PM
Did I mention I also made Atomic Buffalo Turds for the first time on Sat.? I was worried they would be too hot for the family but they turned out great. I picked the jalapeños fresh from the garden an hour or so before making them. Here is an in-progress pic followed by the final result.