HnF Tri-level Brisket in progress!! pron

[dealm9]

My brisket that I am doing closely according to PitmasterTs method of cooking brisket : [ame="http://www.youtube.com/watch?v=5jNsSTElPAk"]Hot n Fast No Foil Jucicitidinous[/ame] is coming along great.

Here is what I started with: a 15lb choice packer.

Here it is after the first 2 levels of the tri-level rub. I used lawry's season salt and for my low salt rub I used SM Peppered Cow (I have no idea if it is "low-salt").

Dirty Dalmation rub ready (1 part coarse salt, 1 part coarse black pepper, 1 part lemon pepper)

Last level of rub!

Browns UDS cruising away at 275. Could not have asked for a more beautiful day.

Here it is at 10.5 hours in. Meat temp was at 190. I put it on at 0530. For the first hour the smoker was at 215. Since then it has been around 270-275, however there was an hour to an hour and a half when I was sleeping that it was at 260-265. I probed it for tenderness here but it still has a way to go. The bark is looking great and juice is running all over that thing.

I do not do sauce on any of my bbq (except Boshizzle's Shackattack sauce which I use on everything) but I am making some sauce just in case some people want some. I am using N8man's recipe from this thread (Thanks N8man, it smells and tastes great!)

Finished and sliced pics to come whether it looks like shoe leather or not.

 

[cowgirl]

It's looking great so far Mark!!

 

[Big George's BBQ]

Very Nice Looking forward to more Pics as you progress

 

[dealm9]

This brisket was the most flavorful piece of meat I have ever eaten. The only problem was I left it in too long. The slices were not all holding together like I wanted. I had half slices half shredded beef but heck, it was all still good and very moist. I just sliced the point with the flat as I like it like that more than burnt ends.

Here it is off the smoker

Sliced, or well torn apart...

As you can see I got a few good slices that held together which I got from the thick part of the brisket but a lot of it fell to shreds. I was really mad at myself and disappointed until I tasted it and I fell in love. I know everyone says that pork butts are forgiving and that is true but following this tri-level rub I found a very forgiving meat where even if you don't cook it perfect it does not matter because the flavor was unbelievable. I was caught off guard by how thick and hard of a bark I got thought and I think that is the reason I left it on too long because when probing for tenderness the resistance I was feeling had to be from the bark. I felt the resistance deeper than I thought the bark was so I thought the meat was not done enough when it really was still the bark. At least that's my hypothesis:crazy:. I am not worrying about what it looks like though because it tasted unbelievable and I cannot wait to make some breakfast burritos

 

[R2Egg2Q]

Sounds like you're eating well & I bet it won't be long before you'll be cooking another packer to perfection.

 

[bacchus99]

Looks great!

Sent from my SAMSUNG-SGH-I777 using Tapatalk

 

[Pitmaster T]

good job

 

[Bludawg]

Looks great what time is breakfast?:mrgreen:

 

[AustinKnight]

Well done brotha, love the bark you got on that hunk of meat:thumb::thumb::thumb:

 

[dealm9]

Thanks everybody

Sounds like you're eating well & I bet it won't be long before you'll be cooking another packer to perfection.

Haha it's funny you posted this because as soon as dinner was over I got the urge to get another packer to do this weekend. I cannot wait to do another one and just take it off a bit earlier. In the meantime, I think I am going to do a flat in the over like PitmasterT suggests so that I know exactly what I am feeling for when probing the packer.

Looks great what time is breakfast?:mrgreen:

Thansk bluedawg. Sorry I did not check this until after breakfast because I made a brisky omelet with some cheese onions and peppers. It was sooo good. Sorry no pron:doh:

 

[Big George's BBQ]

Looks good to me Would be Great as part of Breakfast