Bought a packer awhile back but cut it into smaller sections to make a few runs at a Brisket without cooking too much meat (just two of us to eat and going cautious).
Rubbed down with Oakridge Black Ops and rested for three hours at room temp.
View attachment 89351
On the GMG Pellet Pooper with Apple pellets. Started at midnight and went to bed set at 225°
View attachment 89352
5 AM and it is looking good. The very tip probed tender but not in other areas
View attachment 89353
8:30 AM and it probed tender all around. Off the cooker to sit on the counter for 15 minutes and the wrap in foil, a large towel, and into a tight fitting cooler
View attachment 89354
11:30 AM it is rested and ready to slice
View attachment 89355
The end sliced pretty firm
View attachment 89356
Further in the edge was a bit loose but the center held it together
View attachment 89357
There was not much of a smoke ring to speak of but that may also be a product of the pellet pooper?
View attachment 89358
Going for the burnt ends but did not go back in the cooker as it was soooo Good we had to eat it right away
View attachment 89359
MSD went for a Burnt End Sammich!
View attachment 89360
This will be diner tonight?
View attachment 89361
I am pleased with my first brisket – It tastes awesome. I may be partial but I can’t remember any brisket better. I think due to cutting the large brisket into three smaller ones, I ended up with mostly point but it does taste sooo Good! I really like the Oakridge Black Ops rub. That stuff may be like cheating!
8.5 Hour cook at 225° Nekked and a 3 hour rest. I like it but will try a little different next time to experiment.
Thanks for lookin
SD
Rubbed down with Oakridge Black Ops and rested for three hours at room temp.
View attachment 89351
On the GMG Pellet Pooper with Apple pellets. Started at midnight and went to bed set at 225°
View attachment 89352
5 AM and it is looking good. The very tip probed tender but not in other areas
View attachment 89353
8:30 AM and it probed tender all around. Off the cooker to sit on the counter for 15 minutes and the wrap in foil, a large towel, and into a tight fitting cooler
View attachment 89354
11:30 AM it is rested and ready to slice
View attachment 89355
The end sliced pretty firm
View attachment 89356
Further in the edge was a bit loose but the center held it together
View attachment 89357
There was not much of a smoke ring to speak of but that may also be a product of the pellet pooper?
View attachment 89358
Going for the burnt ends but did not go back in the cooker as it was soooo Good we had to eat it right away
View attachment 89359
MSD went for a Burnt End Sammich!
View attachment 89360
This will be diner tonight?
View attachment 89361
I am pleased with my first brisket – It tastes awesome. I may be partial but I can’t remember any brisket better. I think due to cutting the large brisket into three smaller ones, I ended up with mostly point but it does taste sooo Good! I really like the Oakridge Black Ops rub. That stuff may be like cheating!
8.5 Hour cook at 225° Nekked and a 3 hour rest. I like it but will try a little different next time to experiment.
Thanks for lookin
SD
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