Brisket

[EastTNHunter]

Trimmed the fat cap and other excess fat, rubbed it down last night in a homemade rub to "dry brine", re-rubbed it this evening, and put it on the pellet smoker using hickory pellets at 225. I'll take it off sometime tomorrow late morning or early afternoon when it gets around 205 and "jiggles." I'll then wrap it and let it rest in a cooler for at least 4hr

I jokingly tell my wife that this is a clod of meat that could teach the world to love . She at least partially agrees

 

[double browtine]

That is going to be delicious Ryan!
What's your address again?

 

[jetwrnch]

I'm having better luck below 200. Interested to see how this goes.

 

[EastTNHunter]

I'm having better luck below 200. Interested to see how this goes.

Every time I've done it this way so far it has turned out primo. But every piece of meat is different. This one SEEMS like one of the best briskets yet based upon marbling, but we'll see how it renders throughout the meat as it smokes

 

[JCDEERMAN]

Keep us updated. I have one in the freezer I need to cook

 

[Shag]

I've got an offset smoker and use charcoal and wood. I try to keep mine 225-250 for brisket. Usually takes 16-24 hours. Wrap in butcher paper when it hits 160-165. Pull at 200ish, wrap in towels and cooler rest for around 4 hours or until time to serve…Ive left them in the cooler for up to 7 hours (probably the best one Ive ever done).

 

[EastTNHunter]

Just came off 21hr later. I forgot to take a pic before I wrapped it. It's going to have to rest for 4 hours

 

[EastTNHunter]

Best one yet. Tender and flavorful. Smoky and spicy.

 

[SES]

Best one yet. Tender and flavorful. Smoky and spicy. View attachment 147106

That looks awesome. I had to do a double take because I thought there was a bandaid laying on your cutting board. When I zoomed in I noticed it was the cut out for the handle.

 

[mike243]

Looks great, got to smoke 3 at 1 time next month , hope they come out looking as good as yours, will run high smoke low temp for 2-3 hours along with a pellet tube stuffed with shag bark and pellets. looks like a feed time of 7pm on sat so a bump up to 250-275 with a few hours rest. Did you separate the point and the flat? . the fat layer between the 2 sometimes throws newbe's off when looking at it lol

 

[EastTNHunter]

Looks great, got to smoke 3 at 1 time next month , hope they come out looking as good as yours, will run high smoke low temp for 2-3 hours along with a pellet tube stuffed with shag bark and pellets. looks like a feed time of 7pm on sat so a bump up to 250-275 with a few hours rest. Did you separate the point and the flat? . the fat layer between the 2 sometimes throws newbe's off when looking at it lol

I left them together. I cut at an angle until I get to just past where they meet, then I turn 90 degrees. I leave the fat between there until it is served, especially if it has to be saved and reheated. Makes incredible brisket sandwiches

 

[backyardtndeer]

That looks really good.

Have a butt slow smoking over hickory here today.

 

[BamaProud]

Looks great!