My official entry to the BRISKET MASTER THROWDOWN:becky:
Before I go into detail about my brisket cook, I would like to give a
special Thanks to Toast for sending me some great videos on cooking brisket that were a great help on my first go around!
Since Ive never cooked a whole brisket before I wanted to get the best cut I could find.
So I went to Bristol Farms and bought a choice brisket!
I started out by trimming the fat cap back to about a 1/4" and lightly seasoning with kosher salt, corse black pepper and peppered cow. I did not want to over-season the brisket but to just get enough to complement the flavors of the meat.
I put the brisket on my 50 year old Kamado with some hardwood briquets and a fist sized chunk of HICKORY to add just a light wood flavor, again to complement the flavor, but not overpower the flavor of the brisket. (notice the beautifully seasoned pit)
Here she is giving off a light blue smoke at 220 degrees.
I smoked this brisket for 10 hours at 220. It was probe tender and full of juice when I pulled it and wrapped in a blanket to rest for another 2 hours.
OH YES!:becky: LOOK AT THE BARK!
WOOF!
Take a look at that smoke ring and the juice all over the cutting board!
Lets not forget the bend test!
PASS!
Heres a look at the fatcap side of the brisket! Yes, it tasted as good as it looked!:clap2:
Please use this as my money shot!
I would just like to say that my first brisket far exceeded all my expectations!
I sure cant say Im a master yet but I think Im well on my way to becoming one!
Thank you all for taking the time to look at my cook and hope you all had a
GREAT 4TH OF JULY!