Firefighter
Full Fledged Farker
Nice!!!!!! That looks pretty darn tasty!
Best Brisket I've Ever Made...PICS!!!!
- Thread starter Honestjbone
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
Way to go! Now, don't go start to complicate the next one. :becky:
Honestjbone
Is lookin for wood to cook with.
Pitmaster of Lockharts complimenting ME?! you sir....if I could shake ur hand
smokeyokie
is one Smokin' Farker
Aaahhhh Yessss!! It is a wonderful feeling when it clicks, great job:thumb:Smoke on Brother!!
ChickenWang
Full Fledged Farker
Great looking brisket ! I'm sure it tasted as good as it looks :thumb:
sliding_billy
somebody shut me the fark up.
Looks like you nailed it pretty good.
Bigr314
Babbling Farker
Awesome looking brisky! Great bark and smoke ring. That is something to be proud of.
Great cook, send samples as we are hungry down here!
Uncle JJ
Full Fledged Farker
That looks perfect! Very encouraging - I have yet to cook a brisket right. Next time I will simplify. Great job!
Sammy_Shuford
is Blowin Smoke!
Awesome Brisket!
Hozman
Take a breath!
Well you have talked me into not wrapping the packer I am doing for xmas. During comps we have always wrapped and cooked them in a safe but using the WSM with CyberQ. You did exactly what I was thinking as far as temp and time so will use this as my blue print. Spritz Spritz Spritz...
Honestjbone
Is lookin for wood to cook with.
Thanks guys! Seriously all your compliments really help boost a young amateurs confidence when it comes to cooking simply at home.
Honestjbone
Is lookin for wood to cook with.
Couple things I've noticed (as I'm sure yourself too) is that when I have trimmed the brisket pretty good and ready for the rub, the rub has a hard time sticking to the fat cap. I used mustard to help it stick, I WAS gonna use a light coating of olive oil but I wasn't sure if it was gonna burnt it. I guess it doesn't really matter.
I did put the fat down towards the fire because that long without spritzing I wanted to at least hold SOME moisture even with water in the pan it dried out the outside.
My girlfriend said now next time just make it nice n' oily. Which I'm sure could be achieved with adequate amounts of spritzing like once every 3 hours - just spritz the hell out of it. And wrap it when it's done
I'm glad this post and pictures can prove that you don't need to wrap a brisket or inject or whatever. It turned out excactly as it did in central Texas: nice beef flavour, subtle smokey accent but not over powering, and beautiful bark.
I just used regular ol' kings ford minion method style and like 4-5 oak chunks I cut up with my sawzaw
250-275 temp
