Bull First Brisket

[Edthebook]

Overnight smoked this brisket for about 15 hrs, wrapped and finished cooking for 2 more hrs.
Very nice bark, pull and bend! Solid consistency!!

Cook at 225 all the way through, went up to 250 last two hrs after wrapped.

Nice

As I wrote i felt as if I were cheating using the 700. Hopefully it tastes as good as it looks

enjoy

Ed

 

[CharlysBBQaz]

Many meals out of this brisket!!

 

[jaspry]

I did my first brisket a bit ago and while it looked and tasted fantastic, it was … well, a little dry. It was a 4.75 lb Flat from Costco. It started out fresh but was frozen a couple of weeks by the time I got around to cooking it.

Prep: Rubbed with yellow mustard, coated liberally with Heffer Dust, then wrapped in cling wrap and chucked into the fridge overnight.

Cooking: I placed the thicker end toward the right side of the grill thinking that’s the warmest end, and put the probe into that part of the flat. I’ve read where the probe should go where the point meets the flat, but to be honest, I don’t know where that is.

Set the temp to 225 and waited for the stall … which never came. Not where I expected it anyway.

Pulled it out at 165 IT, wrapped it in foil, and put it back in and waited for the IT to hit 203

The IT temp climbed steadily all the way to 198 where it stalled for about 2.5 hrs. I finally pulled it out when the IT wanted to linger at 201. I did not pull the probe out when I wrapped it; relying instead on pinching the foil around the probe. I wonder now if moisture didn’t force its way past the foil as it cooked.

Results: Good - pronounced smoke ring, very tender; you could cut it with a fork, great taste.

Not so good - Well done, kind of dry.

So, what would you brisket pros recommend I do differently so the next one is a little moister?

Wow! I never heard of a brisket cooking for 2.5 hours once it hit 198? That would have freaked me out even more than my first ever stall at 165 did. I wonder if you could've pulled it off without waiting the 2.5 hours to hit 203 IT? Would it have passed the probe test at 198?

 

[BretM]

Brisket from Sunday's cook...just simple salt/pepper/garlic is all. Vacuum packed the point end after the cook for burnt ends at a later date.

Smoked beans and dill tater salad to go with