Howdy y'all.
Long time lurker here, but never signed up and posted until now. Cooked what was probably my best brisket to date over the weekend. Pretty good with ribs, pork butt, etc, but haven't been able to consistently get brisket down as well as I would like so far. Think my biggest problem is just not allowing enough time to get it quite done and tender. Usually cook low and slow and wrap in butcher paper, but decided to try turning up the heat a little bit and wrapping in foil to see how hot and fast turns out.
Started out with a 15 or 16 lb choice brisket. Here it is all trimmed up.
Injected it with a little bit of beef broth, rubbed it down with some Black Ops and put it on my Old Country Pecos, along with a pork butt. Put it on roughly 6 am and ended up wrapping it about 11 or 11:30 am along with some more beef broth. Tried to keep the temps around 300.
Here it is a couple hours into the cook.
Pulled it about 3:30 pm, opened the foil to let it cool, before wrapping it back up to hold it until dinner time.
Finished product.
Passes the bend test on this slice, but probably could have used another 30 minutes before pulling it off, as some parts of it were not quite there.
Next day chopped and pulled the leftovers and made brisket and pulled pork enchiladas.
Long time lurker here, but never signed up and posted until now. Cooked what was probably my best brisket to date over the weekend. Pretty good with ribs, pork butt, etc, but haven't been able to consistently get brisket down as well as I would like so far. Think my biggest problem is just not allowing enough time to get it quite done and tender. Usually cook low and slow and wrap in butcher paper, but decided to try turning up the heat a little bit and wrapping in foil to see how hot and fast turns out.
Started out with a 15 or 16 lb choice brisket. Here it is all trimmed up.
Injected it with a little bit of beef broth, rubbed it down with some Black Ops and put it on my Old Country Pecos, along with a pork butt. Put it on roughly 6 am and ended up wrapping it about 11 or 11:30 am along with some more beef broth. Tried to keep the temps around 300.
Here it is a couple hours into the cook.
Pulled it about 3:30 pm, opened the foil to let it cool, before wrapping it back up to hold it until dinner time.
Finished product.
Passes the bend test on this slice, but probably could have used another 30 minutes before pulling it off, as some parts of it were not quite there.
Next day chopped and pulled the leftovers and made brisket and pulled pork enchiladas.
