Father's Day Brisket....Nailed it!

[Smoking Piney]

A 10 pound flat injected with a "Better Than Bullion" paste based beef broth, mixed rich on the paste. Rubbed with Oakridge Black Ops and on the Assassin Saturday night for an overnight smoke at 225. I hit it hard with hickory smoke at the beginning of the cook.

Eight hours in the smoke at 6 AM Sunday, I wrapped it in HDAF with a shallow layer of the beef broth mixture and upped the pit temp to 250. Four hours later, it was around 200 to 205 in most spots and probe tender. I foiled / toweled it and put it in the Cambro to rest and get happy for five more hours.

This resulted in the best brisket I've cooked to date, and I'm very happy with the results - the bark was intact and tasted great and it passed the bend test. MOST important - it was delicious.

[OldUsedParts]

IMHO - Perfection would be a good word for that one

[Swamp Donkeyz BBQ]

Looks great! Very nice ring!

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[limey]

Well done Sir

[Smoking Piney]

Thanks, folks!

I've been smoking meats for quite a while now and I feared brisket most of all.

I think I have it dialed in now.

[TwoGuysBBQ]

That’s a good looking Briskey right there, Looks like you’ve got some Texan in ya,

[Smoking Piney]

That’s a good looking Briskey right there, Looks like you’ve got some Texan in ya,

Thanks!

Just trying to cook some killer Q. I'm on this forum to get some Texas in my Q.

[bobcat1]

Yes you did nail it! Beautiful work!

[Okie Sawbones]

[bsooner75]

That really is a nice looking brisket


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[bbqking95]

I forgot about fathers day.

[txsmkmstr]

With all the push toward the hot-n-fast mania it's nice to see a low and slow approach work out so well. I've gone back to lower temps and longer times with more consistent results even on lousy selects you find.

Looks Great and Well Done

[GRailsback]

Good looking BBQ right there, nice job on that one.

[TX1911]

Very, very well done!

[Smoking Piney]

With all the push toward the hot-n-fast mania it's nice to see a low and slow approach work out so well. I've gone back to lower temps and longer times with more consistent results even on lousy selects you find.

Looks Great and Well Done

Thanks!

I went to Myron Mixon's BBQ class last fall (MAJOR fun!). We cooked his hot and fast comp method. It was good tasting brisket, but it was missing that rich, thick bark you get from time in the smoke, and I LOVE the bark.

I've done this low and slow brisket cook 3 times now with identical results......and I'm sticking to it.

Now, I'm on a quest to find packers and add burnt ends to my game.......hard to find here in NJ.