Jiggly Brisket

speers90 · May 5, 2013

Nothing to fancy on this brisket cook. I did almost no trimming, used seasoning salt, black pepper, granulated garlic and kosher salt for my rub. Fat cap down (towards the radiant heat) at 275 for 5 hours, wrapped in butcher paper fat cap down and cooked another 1.5 - 2 hours. Let it rest in the cambro for 3.5-4 hours before slicing. Forgot to mention, this was just a choice packer from Wal-Mart.

Let time and temp do there magic.

From this:

To this:

This one was jiggling and gurgling while I was cutting, please forgive the poor cutting skills displayed I was in a hurry!

landarc · May 5, 2013

Nicely done, simple is always a good option

Bludawg · May 5, 2013

Looks allot like the one I cooked yesterday, no mater how you slice it it's nothing but Good:-D

Blanton · May 5, 2013

That's looks mighty good. Seems like it cooked pretty quick at only 7 hours. You ever do restaurant depot briskests

TroyA65 · May 5, 2013

Mouth...Watering...can't...take...:help:

Chris_B · May 5, 2013

Nice Ryan. How big was it?

speers90 · May 5, 2013

Actually I cook almost exclusively restaurant depot briskets, I just got a last second request for it and only had time to go to Walmart.

6-8 hours is pretty much my default time anymore with briskets. This one was 13.5 lbs. probably trimmed less than a half a pound off.

LMAJ · May 5, 2013

Looks good. How'd it taste?

Budman1 · May 5, 2013

:thumb: looks good from here!

speers90 · May 5, 2013

LMAJ said:
Looks good. How'd it taste?

Honestly, the whole brisket was spoken for so I only had a tiny little bit, but it was fantastic.

Titch · May 5, 2013

Looks fine from here. nice looking meat:thumb:

Robert Yuras · May 5, 2013

speers90 said:
6-8 hours is pretty much my default time anymore with briskets. This one was 13.5 lbs. probably trimmed less than a half a pound off.

I'm with you. It 6-8 tops.

IamMadMan · May 5, 2013

yummm. I'm hungry now...

criffaaa1 · May 5, 2013

nice looking briskie.

Oldbob · May 5, 2013

Very Nicely Done !!

Novass · May 5, 2013

did you cook it on the new bomber? looks great!

WineMaster · May 5, 2013

Well done Ryan. Did ya cook it on the MJH

speers90 · May 5, 2013

Yep, it was cooked on the MJH.

garzanium · May 5, 2013

Cooked on the MJH? fat side down?

The smoke ring and brisket looks great! I recently switched over to fat side up and my smoke ring is suffering

speers90 · May 5, 2013

garzanium said:
Cooked on the MJH? fat side down?

The smoke ring and brisket looks great! I recently switched over to fat side up and my smoke ring is suffering

Interesting thing about the MJH that I learned from my rib cook the other day, at least for the way I cook which is 275+, is if you are cooking on the top 2 racks I would put the fat cap up, if you are cooking on the bottom 2 racks put the fat cap down. I am a believer in putting the fat where there will be the most radiant heat.

This cook I had 8 butts on the top 2 racks with the fat caps up and I had the brisket on the 3rd rack with the fat cap down.

Jiggly Brisket

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