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HogFan 10-06-2012 08:05 PM

My Best Brisket (Jiggly Video)
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>

CarolinaQue 10-06-2012 08:11 PM

Yeah buddy!!!:thumb:

superdan 10-06-2012 08:40 PM

Yes. Oh yes.

OutlawSwine 10-06-2012 09:08 PM

landarc 10-06-2012 09:09 PM

Very nice brisket sir

campdude 10-06-2012 09:13 PM

Very nice indeed!

HogFan 10-06-2012 09:25 PM

I was very pleased with it. It could have used a touch more salt but perfect otherwise. Here is a shot of the flat:

Arlin_MacRae 10-06-2012 10:31 PM

1 Attachment(s)
Oh yeah...

neuyawk 10-06-2012 11:42 PM


Boshizzle 10-06-2012 11:46 PM

javahog2002 10-06-2012 11:50 PM

A great saturday: Smoked a brisket and the Hogs finally win.

nucornhusker 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?

gtr 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:

HogFan 10-07-2012 05:46 PM

Nucornhusker, I wrapped a bit higher than planned, about 170F. I pulled it at about 204F.

HogFan 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.

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