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Honestjbone 12-21-2013 12:53 PM

Best Brisket I've Ever Made...PICS!!!!
 
7 Attachment(s)
Ok guys, it's official. I've finally made the best brisket yet...well actually only after 7-8 briskets. I'm pretty much a minimalist and prefer the easiest method to do one and i've finally got my technique down. A Texas style, NO wrap, NO look (except for 1 spritz, and check for jiggly consistency) and a little end wrap..and wa'lah.....

Used WSM & DigiQ
12lb brisket used Salt, Pepper, Lawrys seasoning salt for Rub
Fat Side down towards the fire
Put on at 9-10pm took off around 11:30am next day
Spritzed once, came out just a tad dry on the outside. Probably because I didn't spritz enough. I literally put it on, and went to bed.
Took it off @ 205 internal Temp. All parts and sections we're pull tender, fell under its own weight with just a minor small tug.
I'm super happy as i live in Chicagoland area and my love for the Texas BBQ culture has me on my knees begging for more.

I didn't wrap and it was moist, juicy, and pull tender. Proof you can get a killer brisket without much care...I just left it be..Next time i'll spritz with Worschister sauce/Water Mix more to help prevent the outside from getting a tad too dry

Oh and temps were 250-275..Cold weather had the temps fluctuating a bit even with the digiQ and WSM loaded with fuel

Merry Christmas Guys!!!!

ckelly 12-21-2013 12:57 PM

That's some killer lookin' bark ya got there. I bet that was tasty on it's own!

V-wiz 12-21-2013 12:57 PM

Man that looks great.

WineMaster 12-21-2013 12:59 PM

Nice work!

aawa 12-21-2013 01:00 PM

Great looking brisket. It goes to show for a juicy and tender brisket, you don't need injections etc. You just have to cook it correctly.

HPD190 12-21-2013 01:00 PM

I'm smoking a CAB on Christmas Day and if it comes out looking like that I'll be a very happy man. Nice job!

Biged92 12-21-2013 01:00 PM

Nice lookin' briskie. Great job.

Gore 12-21-2013 01:01 PM

This one's mine, I call it! :hungry:

http://www.bbq-brethren.com/forum/at...1&d=1387651564

Hoppy 12-21-2013 01:03 PM

Lips,Gums and Teeth are Ready........ LET'S EAT!!!

Fwismoker 12-21-2013 01:08 PM

Nice and tender! Very very nice

Diesel Dave 12-21-2013 01:09 PM

That looks like you really nailed it!

Honestjbone 12-21-2013 01:46 PM

Thanks guys! Yea I couldn't believe it, not too smokey and could taste that natural beef flavour. Plus it was juicy the juice was dripping out of the deckle when I pulled it too nice and pliable.

I would suggest for some guys struggling to not wrap, keep a consistent temp, and rub it LIBERALLY for a nice crusty bark. Also the probe tender butta' feel and jello shake when it's done is totally true.

I couldn't have done it without your guys' help and this forum so thank you. I started smoking bbq February of this year and this is my 7th or 8th brisket I've done so it's very possible

RevZiLLa 12-21-2013 02:19 PM

Looks awesome

4smoke 12-21-2013 02:31 PM

That's a great looking brisket. I've only done two. The first was not good at all. 2nd was better but not great. Hoping to do my third over New Years eve/day. If it turns out like yours I'll be very happy.

Honestjbone 12-21-2013 02:40 PM

Quote:

Originally Posted by 4smoke (Post 2737736)
That's a great looking brisket. I've only done two. The first was not good at all. 2nd was better but not great. Hoping to do my third over New Years eve/day. If it turns out like yours I'll be very happy.

Thank you! If you wanna when it's about done start checking for a nice jiggle to it and a butter probe tendency, maybe try not wrapping it at all just so it's easier, less hassle, loss of heat and smoke etc. spritz liberally a few times and wait till 200-210 I.T. Till you see that jiggle juicy tender feel and look


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