More Brisket Practice...

GMDGeek

is one Smokin' Farker

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Oct 10, 2012

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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

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Aug 9, 2013

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Round...

• Sep 26, 2013

• #2

Looks like it belongs in my mouth!

 

S

SmittyJonz

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Jul 17, 2013

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Burleson Tx

• Sep 26, 2013

• #3

That Looks Good! What smoker and fuel you using?

 

GMDGeek

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Oct 10, 2012

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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

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Jul 19, 2011

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In the...

• Sep 26, 2013

• #5

If it works for you, it works for me!

I'll have half!

 

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Bludawg

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Jonesbor...

• Sep 26, 2013

• #6

Looks tasty!:tongue:

 

Diesel Dave

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• Sep 26, 2013

• #7

Dang good lookin brisket right there

 

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BBQDaddio

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San...

• Sep 26, 2013

• #8

Just one word.

AWESOME

 

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KingRanch450

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Rockwall...

• Sep 26, 2013

• #9

Looks good...nice ring

 

Garrett

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Gastonia...

• Sep 26, 2013

• #10

Looking real good.

 

Dirtbuddy

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Port...

• Sep 26, 2013

• #11

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

 

Happy Hapgood

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Shrevepo...

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Mike

• Sep 26, 2013

• #12

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

 

Fwismoker

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Aug 22, 2013

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Fort...

• Sep 26, 2013

• #13

Gorgeous

 

sliding_billy

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)

• Sep 27, 2013

• #14

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

 

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mikeleonard81

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ketterin...

• Sep 27, 2013

• #15

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

 

thunter

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Indianap...

• Sep 27, 2013

• #16

I'd love to taste that! :-D

 

U

Uncle JJ

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Smyrna, GA

• Sep 27, 2013

• #17

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

 

cowgirl

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Oklahoma

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jeanie

• Sep 27, 2013

• #18

Looks mighty fine!!

 

GMDGeek

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Oct 10, 2012

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

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.