First brisket on drum!

Ok finally made it and ate it! Thanks for all those that made suggestions on my other posts. Brisket turned out great! Bark was amazing. My last 3 briskets I pulled slightly early this one I was going for just right or beyond. If I was being super critical it was slightly over but barely, and it was so much better than the last few. Flat was nice and floppy as you will see. Total cook time was 12-13 hrs avg temp between 250-275, tested for at least an hour and a half. On to the pron....

Picked up this Wild Fork Prime on my lunch break. Was the best of 6 they had on hand. Good marbling and decent uniformity to the flat...



Triple hooked on the point, rubbed with Holy Cow and dusting of Black ops


Action shot...


Internal at around 165, bark set ready to wrap. I ended up doing butcher paper fat side down with foil boat...


Intermission was some stuffed jalapeño poppers with a sprinkling of grande gringo...


Done!



Nice and floppy!!!


Plated. I know sauce is controversial but I like my brisket with an enhanced au jus. I use Meathead’s Texas mop cut with some bbq sauce so it’s a very thin sauce.


Enjoyed with a nice bottle of wine! Don’t worry we had a few old fashioneds
For pregaming...

Rested about an hour and a half maybe 2. Yes last 3 briskets were slightly under and this one was MUCH better. I almost went over on purpose to break the habit set the alarm to 205 but was out walking the dog when it went off. Didn’t care, lol it was over all the way. Next one I’m going to go back to looking for that sweet spot but I feel like I needed this cook to break the pattern!

SMOKE FREAK said:

That is right purty.
But how do yo hang it after wrapping it in paper?

Click to expand...

Once wrapped put on the rack. I suppose reason for hanging is to get even bark which I did without having to flip. That said I may be tempted in the future to do one on the rack fat side down all the way. We’ll see...