First Brisket, Success!

Sorry, no pics. It was too hectic with 3 people in the kitchen. I have stayed away from brisket for the longest time because it seems like everything I read makes it sound like you have to ruin 10 or 15 briskets before you get it figured out. I couldn't get my tired butt out of bed till 6am and dinner was at 5pm. So I had no choice but hot & fast. I decided to go with a twist on Myron Mixon's method. I skipped the pan, injected a cup and a half of strong beef broth, rubbed it with a salt free brisket rub and coarse sea salt. I cooked it on my offset with mesquite lump and chunks at ~350. Wrapped at 160 (2 1/2 hours) and pulled at 208. Stuck it in a pre-heated Coleman party stacker and wrapped the whole cooler with a thick blanket. After it rested for about 2 1/2 hours I used a baster to suck out nearly 4 cups of juice. Even then it was still very juicy when I cut it up. Easily the juiciest piece of beef I've ever smoked. This is how I will be smoking beef from now on when I use my offset.

I was talking to my cuz in Arkansas who told me his brisket always comes out tough. I told him what I did and he said he does pretty much the same thing except the resting part. I'm amazed at the difference resting makes. This is how I will be doing beef from now on.

landarc said:

Sounds like a plan comes together. And if you read The Brethren posts from the forums brisket masters, there is never a need to ruin multiple briskets.

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Although I don't read many brisket threads it seems like a lot of the titles are pleading for help. I need to read more. I do love this forum though.

jimstocks53 said:

Full packer, flat???

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Packer, angus grade.