My Best Brisket (Jiggly Video)

HogFan · 10-06-2012, 07:05 PM

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>

http://s762.photobucket.com/albums/x...31503DCFE0.mp4

CarolinaQue · 10-06-2012, 07:11 PM

Yeah buddy!!!

superdan · 10-06-2012, 07:40 PM

Yes. Oh yes.

OutlawSwine · 10-06-2012, 08:08 PM

landarc · 10-06-2012, 08:09 PM

Very nice brisket sir

campdude · 10-06-2012, 08:13 PM

Very nice indeed!

HogFan · 10-06-2012, 08:25 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, 09:31 PM

Oh yeah...

neuyawk · 10-06-2012, 10:42 PM

Niiiiiiiiice!!!!!!

Boshizzle · 10-06-2012, 10:46 PM

javahog2002 · 10-06-2012, 10:50 PM

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

nucornhusker · 10-07-2012, 10:47 AM

That looks awesome! What temp was it when you wrapped it? What was the IT when it probed tender?

gtr · 10-07-2012, 10:59 AM

Very nice!

I had a similar experience yesterday.

Good thing about it only needing a little more salt is you can hit it with fluer de sel or sea salt when slicing.

HogFan · 10-07-2012, 04:46 PM

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

HogFan · 10-07-2012, 04:50 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.

10-06-2012, 07:05 PM	#1
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	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> http://s762.photobucket.com/albums/x...31503DCFE0.mp4 __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

10-06-2012, 07:11 PM	#2
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	Yeah buddy!!! __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

10-06-2012, 08:08 PM	#4
OutlawSwine is one Smokin' Farker Join Date: 01-11-10 Location: Sylvan Springs, Al Downloads: 0 Uploads: 1	__________________ Preston - Facebook, Twitter Twisted Dixie BBQ

10-06-2012, 08:09 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Very nice brisket sir __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-06-2012, 08:13 PM	#6
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Very nice indeed! __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

10-06-2012, 07:40 PM	#3
superdan Full Fledged Farker Join Date: 08-21-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	Yes. Oh yes.

10-06-2012, 08:25 PM	#7
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	I was very pleased with it. It could have used a touch more salt but perfect otherwise. Here is a shot of the flat: __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

10-06-2012, 10:42 PM	#9
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Niiiiiiiiice!!!!!! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

10-06-2012, 10:46 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	__________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

10-06-2012, 10:50 PM	#11
javahog2002 is one Smokin' Farker Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	A great saturday: Smoked a brisket and the Hogs finally win. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

10-07-2012, 10:47 AM	#12
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	That looks awesome! What temp was it when you wrapped it? What was the IT when it probed tender? __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty Avataarrrrrrggggghhhhh by N8man

10-07-2012, 10:59 AM	#13
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Very nice! I had a similar experience yesterday. Good thing about it only needing a little more salt is you can hit it with fluer de sel or sea salt when slicing. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

10-07-2012, 04:46 PM	#14
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	Nucornhusker, I wrapped a bit higher than planned, about 170F. I pulled it at about 204F. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

10-07-2012, 04:50 PM	#15
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	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. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle