Best Brisket to date

[JONNYROTTEN]

This is my fourth brisket on the smoker and it turned out awesome. All the others were a bit dried out. This one was tender and juicy. It could be because its thicker than the others but I'll take it. I went high and hot at 350. I put it in while it was warming up at 200. wrapped in tinfoil with no apple juice or anything at 170. Pulled it at 194 and put in a cooler for an hour. It took around 3 1/2 to 4 hours on the smoker plus the hour in the cooler. I think the other two I did low and slow may have had a little more smoke flavor but not enough to offset the 3 1/2 hour cook time which is real nice. This was on a breezy 38 deg day. It will be our go to method in the future.

 

[thunderwagn]

Nice lookin piece of meat.

 

[bfish]

Don't be scared to cooler it even longer, mine regular go for 4-8 hours. PS I usually go 300 temp cause that is what she likes to run.

 

[JONNYROTTEN]

Don't be scared to cooler it even longer, mine regular go for 4-8 hours. PS I usually go 300 temp cause that is what she likes to run.

It was time to eat so we pulled it out of the cooler. As suggested here if I need more heat I take a metal skewer and put it under the lid. That little bit of opening makes the heat jump big time

 

[brewbama]

High and Hot works every time! Looks great!

 

[chawn]

Nice looking smoke ring! Great brisket eluded me for quite some time. And I've discovered that the biggest factor is starting with a quality piece of meat. My local Costco sells prime packers for $3.49 a pound. That's cheaper than I can get a choice flat at the supermarket.

It's also necessary to know when the brisket is done. Time and temperature can vary. So try a probe or skewer to see when it's finished. You'll know when the skewer goes in and out of the flat with no resistance, kind of like a hot knife in butter.

I personally smoke brisket at around 230 using only salt and pepper. Good luck on your smoking endeavors!

 

[JONNYROTTEN]

Nice looking smoke ring! Great brisket eluded me for quite some time. And I've discovered that the biggest factor is starting with a quality piece of meat. My local Costco sells prime packers for $3.49 a pound. That's cheaper than I can get a choice flat at the supermarket.!

I got this from Costco. I cut it in half and this is the second half that was frozen. I think it was $50 or so. Kind of pricey but theres a **** ton of meat.

 

[jrgtr42]

I don't have any pics of my last one - late September it was -
I planned on sort of a Montreal Smoked Meat sort of thing, so I started with the seasoning,
Montreal Steak Spice, with extra garlic and a ton of extra coriander seed. I let that sit for a couple says before cooking. Tried to keep that around 250 or so, let if go for a couple hours, then wrapped in aluminum foil for a couple more. After that, the temp in my smoker was starting to fluctuate way up and down, so I brought it into the kitchen oven at 250 for a final hour or so. Came out great - a few guests are still talking about it.

 

[NSMikeD]

very nice. I've cooked literally more than 100 briskest and still it becomes like guess work for me. I've had the flat butter and then have it tighten up like a leather glove in the cambro. One thing that does work regardless of how I cooked it, is to refrigerate it overnight after the cook. Then slice and bring up to heat in a pan with beef broth. Something about that collagen rest overnight and preheat that makes brisket perfect.

salt, pepper and worcestershire powder


anyone else notice that the flats on a packer are skinny thin these days? I've gotten 18lb packers that barely had 3/4" in the flat.

 

[Snowbeast]

It's always good when you ace a brisket.
I'm a low and slow brisket guy, but I think it's awesome your method works for you. It looked amazing