Stampede Brisket tonight

[CaptHinkle]

Just finished a 14 hr cook on the 590 for an 8lb brisket. Low and slow at 225. Wrapped at 165 and pulled it at 203. A little more cooked than I like as it wasn't as tender ALL throughout like I like to have it. First brisket I've done so atleast it was tasty. Going to try fatcap up next weekend on the prime packer

 

[Blues1]

A good first cook! Briskets are fickle sometimes.

 

[Mastertech59]

A good first cook! Briskets are fickle sometimes.

Just sometimes

 

[Gotbbq]

Looks great. Nice smoke ring. You cooked it fat cap down? ??

 

[Infantryman]

Great pics............your Brisket looks fantastic!

 

[CaptHinkle]

Looks great. Nice smoke ring. You cooked it fat cap down? ??

I did.

 

[cookingjnj]

All my brisket cooks are with the fat cap down.

 

[CaptHinkle]

All my brisket cooks are with the fat cap down.

Do you ever inject them? Mine wasn't moist enough

 

[Gotbbq]

All my brisket cooks are with the fat cap down.
[/QUOTE
]I've injected briskets with success. All depends on what you use. Oak Ridge has a good product, Used by Rec Tec at competition. ??

 

[cookingjnj]

I do inject sometimes, but more and more I have gone with just the rub and the pit.

 

[cookingjnj]

The last 3-4 brisket flats have been brushed with a little EVOO and Worchestshire sauce and Montreal Steak Seasoning as the rub. In the fridge overnight then on the pit at 225. First three hours I usually do "extreme smoke" (yeah I still have not installed the new controller, that is sitting on my shelf, on the 680). I then take it off the "extreme smoke" but leave the temp at 225. Pull at 203-205 or when it is probe tender. If in a hurry near the end, bump up the temp to 250-275 to speed up the cook.

 

[Dan99]

Nice smoke ring who's pellets?
Dan

 

[CaptHinkle]

Bear mountain cherry