Decided to do a 20# brisket today on a Shirley fabrication smoker...

[TuscaloosaQ]

Well I had bought some really awesome brisket at restaurant depot before thanksgiving and decided to cook a 20#er todsy while I was building cookers


I did not trim the brisket much at all mainly because I thawed it more than I liked before trimming... Rubbed down with olive oil and Texas shake.... I love the Texas shake and justorderedsome to. Give away at Christmas to random brethren ....we here's go








This is some awesome rub.... Some of the best I've ever had












Thx to my buddy Kevin Miller AKA Kam who is a phenomial cook and smoker builder he has gotten me to where cooking brisket is elementary.... He has many many grand championships under his belt..







I cooked the brisket till I like the way it looks usually around 165/170 degrees then I make an ajus... Put it in a pan ... Mark the thickest part of the flat and cook till probe tender ....this one took 7 hrs cooking at around 350 degrees....my therm pen was or reading and I did not carried was looking for probe tender...cooked with hickory....








The brisket was spot on.... The way I like it


































Brisket is fun to cook










Thx for taking a peep...... Merry Christmas.....

 

[cowgirl]

Looks killer Paul!! I rarely trim briskets, just prefer cooking them the "no fuss" way. :grin:
Have not heard of Boone's rub, thanks for the heads up! Hope all is well on your end of the world. :thumb:

 

[TuscaloosaQ]

Looks killer Paul!! I rarely trim briskets, just prefer cooking them the "no fuss" way. :grin:
Have not heard of Boone's rub, thanks for the heads up! Hope all is well on your end of the world. :thumb:

Thx Jen stay warm.... I here it is gonna get cold out your way...

 

[Jason TQ]

Looks freaking awesome Paul! I'm a minimal trim guy as well.

 

[jsperk]

That brisket looks real good.

I will have to try that pan with au jus for my next brisket.

 

[BBQ Freak]

looks very good Paul and bet it tasted great .

 

[Shagdog]

Great looking brisket, brother!

 

[Fwismoker]

Paul you should consider making cookers next because I think you have briskets nailed! Merry Christmas!

 

[pjtexas1]

Very nice. :thumb: I'll have to look for that rub.

 

[Clay-b-que]

Nice job Paul. Merry Early Christmas....what did Kevin teach you about cooking brisket??? Wish mine turned out like that!

 

[BillN]

Merry Christmas Paul and family, the brisket looks amazing... Thanks for heads-up on the Boone's.

http://www.boonesshake.com/

 

[rwalters]

Nice cook!!! The ajus...is that just the collected drippings? I like your method.

 

[Cat797]

Looks great! kam will not steer you wrong!....People fuss so much about brisket and the key in my opinion is to just cook it til it probes.....All the best Paul!

Ed

 

[PlattDaddyBBQ]

Good lookin Que!!!

 

[BigBobBQ]

That is a super good looking brisket.

 

[cheez59]

Fine looking brisket there brother. I would definitely like a couple or 4 slices of that.:icon_smile_tongue:

Thanks for the tip on the Texas shake. I'll have to try to find some of that.

 

[Ayvatr]

That was an inspirational cook Obiwan! I'm headed to RD soon to do the same thing for Christmas.Have you made your own cooker yet?
:hungry:

 

[TuscaloosaQ]

Thx everyone I'm trying to figure out the multiple quote button so I can reply to all of you.... I appreciate all of you .... Merry Christmas... I've got to get under a welding hood.. I'll be back later and try this multi Quote thing again

 

[Evil-g]

As fine a brisket as I've ever seen. Great cook. Where's the multi quote button?

 

[ssv3]

Nice brisket Paul!