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GMDGeek 09-26-2013 02:58 PM

More Brisket Practice...
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:


But I definitely ENJOY both of them.


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

peeps 09-26-2013 03:00 PM

Looks like it belongs in my mouth!

SmittyJonz 09-26-2013 03:04 PM

That Looks Good! What smoker and fuel you using?

GMDGeek 09-26-2013 03:09 PM

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 09-26-2013 03:17 PM

If it works for you, it works for me!

I'll have half!

Bludawg 09-26-2013 03:19 PM

Looks tasty!:tongue:

Diesel Dave 09-26-2013 04:58 PM

Dang good lookin brisket right there

BBQDaddio 09-26-2013 05:09 PM

Just one word.


KingRanch450 09-26-2013 07:29 PM

Looks good...nice ring

Garrett 09-26-2013 09:36 PM

Looking real good.

Dirtbuddy 09-26-2013 09:38 PM

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

Toast 09-26-2013 09:42 PM

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

Fwismoker 09-26-2013 09:54 PM


sliding_billy 09-27-2013 03:13 AM

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

mikeleonard81 09-27-2013 04:18 AM

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

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