More Brisket Practice...

GMDGeek

is one Smokin' Farker

Joined

Oct 10, 2012

Messages

906

Reaction score

406

Points

0

Location

Wylie, TX

• Sep 26, 2013

• #1

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:

DRY:

But I definitely ENJOY both of them.

WET:

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

 

peeps

somebody shut me the fark up.

Joined

Aug 9, 2013

Messages

8,618

Reaction score

10,701

Points

0

Age

46

Location

Round Rock, TX

• Sep 26, 2013

• #2

Looks like it belongs in my mouth!

 

S

SmittyJonz

somebody shut me the fark up.

Joined

Jul 17, 2013

Messages

22,761

Reaction score

29,625

Points

113

Location

Burleson Tx

• Sep 26, 2013

• #3

That Looks Good! What smoker and fuel you using?

 

GMDGeek

is one Smokin' Farker

Joined

Oct 10, 2012

Messages

906

Reaction score

406

Points

0

Location

Wylie, TX

• Sep 26, 2013

• #4

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

somebody shut me the fark up.

Joined

Jul 19, 2011

Messages

8,916

Reaction score

18,875

Points

0

Location

In the Marsh

• Sep 26, 2013

• #5

If it works for you, it works for me!

I'll have half!

 

B

Bludawg

somebody shut me the fark up.

Joined

Jul 4, 2009

Messages

11,970

Reaction score

9,755

Points

0

Location

Jonesboro,Tx

• Sep 26, 2013

• #6

Looks tasty!:tongue:

 

Diesel Dave

Quintessential Chatty Farker

Joined

Aug 23, 2013

Messages

6,434

Reaction score

28,009

Points

0

Age

54

Location

In the woods

• Sep 26, 2013

• #7

Dang good lookin brisket right there

 

B

BBQDaddio

is one Smokin' Farker

Joined

Aug 23, 2013

Messages

583

Reaction score

352

Points

0

Location

San Gabriel, CA

• Sep 26, 2013

• #8

Just one word.

AWESOME

 

K

KingRanch450

is Blowin Smoke!

Joined

Dec 15, 2011

Messages

1,061

Reaction score

581

Points

0

Location

Rockwall, Tx/Lake Fork, Tx

• Sep 26, 2013

• #9

Looks good...nice ring

 

Garrett

Babbling Farker

Joined

Oct 3, 2012

Messages

2,757

Reaction score

4,235

Points

0

Location

Gastonia North Carolina

• Sep 26, 2013

• #10

Looking real good.

 

Dirtbuddy

is one Smokin' Farker

Joined

May 25, 2012

Messages

605

Reaction score

250

Points

0

Location

Port Coquitlam, BC Canada

• Sep 26, 2013

• #11

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

 

Happy Hapgood

somebody shut me the fark up.

Joined

Mar 17, 2012

Messages

18,359

Reaction score

80,983

Points

113

Location

Shreveport, Louisiana

• Sep 26, 2013

• #12

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

 

Fwismoker

somebody shut me the fark up.

Joined

Aug 22, 2013

Messages

15,189

Reaction score

12,370

Points

0

Location

Fort Wayne, Indiana

• Sep 26, 2013

• #13

Gorgeous

 

sliding_billy

somebody shut me the fark up.

Joined

Aug 27, 2013

Messages

9,683

Reaction score

9,642

Points

0

Location

Princeton, TX

• Sep 27, 2013

• #14

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

 

M

mikeleonard81

Full Fledged Farker

Joined

Dec 11, 2012

Messages

416

Reaction score

138

Points

0

Location

kettering. ohio

• Sep 27, 2013

• #15

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

 

thunter

is Blowin Smoke!

Joined

Mar 22, 2006

Messages

1,945

Reaction score

936

Points

0

Age

60

Location

Indianapolis, IN

• Sep 27, 2013

• #16

I'd love to taste that! :-D

 

U

Uncle JJ

Full Fledged Farker

Joined

Jun 7, 2013

Messages

431

Reaction score

292

Points

0

Location

Smyrna, GA

• Sep 27, 2013

• #17

Are you wrapping in butcher paper or foil? Nice looking cook!

 

cowgirl

somebody shut me the fark up.

Joined

Jul 18, 2007

Messages

32,521

Reaction score

67,338

Points

113

Location

Oklahoma

• Sep 27, 2013

• #18

Looks mighty fine!!

 

GMDGeek

is one Smokin' Farker

Joined

Oct 10, 2012

Messages

906

Reaction score

406

Points

0

Location

Wylie, TX

• Sep 28, 2013

• #19

I've tried both heavy foil and butcher ... I prefer the heavy foil. Meat turned out about the same but I seem to loose a bit of the juice if I use the butcher paper.

 

GMDGeek

is one Smokin' Farker

Joined

Oct 10, 2012

Messages

906

Reaction score

406

Points

0

Location

Wylie, TX

• Sep 28, 2013

• #20

mikeleonard81 said:

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

Click to expand...

Home made rub ... I grow my own peppers and several spices. I did find for deep flavor a mix of beef broth with worechestershire sauce inject is awesome.