Bull Full Packer Brisket

[tempecarlton]

I recently cooked this full packer of 17lbs on my 700. I smoked it for 15/16 hours. Rested in a cooler for approximately 4 hours.

I wrapped it in butcher paper when the internal temperature was 165 and pulled when IT at 203°. I was very impressed with the flavor, bark and final results.

 

[Freedom Forged]

Very nice!

 

[Roaniecowpony]

That looks great!

What USDA grade?

 

[NBK]

Nice job @tempecarlton .

What was your cooking temperature?

 

[tempecarlton]

That looks great!

What USDA grade?

Prime from Costco

 

[tempecarlton]

Nice job @tempecarlton .

What was your cooking temperature?

I started at 200, cranked it to 225 after I wrapped and then 275 the last three hours

 

[Jim6820]

Now that is a good-looking brisket! Nicely done.

 

[Snorebaby]

Looks great...doing our first brisket tonight for an overnight cook at 225*. Hopefully it will turn out like yours!

 

[BEARFN]

Looks fantastic!
I did a 12lb for the superbowl, same timing etc… but mine was not as juicy, tasted great !

(may need to wrap tighter next time in the paper…

 

[SmokeOCD]

(may need to wrap tighter next time in the paper…

What's the tighter wrap achieve? I have no opinion either way - looking for some free education...

 

[Greg Jones]

Looks great!

For those who follow Meat Church on YouTube, he posted an awesome brisket video this week. I’ve smoked briskets on various smokers for decades now, and I still cannot watch a Meat Church video without learning something new. The video this week was done on a Traeger, so perhaps especially good info for pellet grill fans.

 

[Mike]

That is one dang good looking brisket!

 

[DenStinett]

Looks great Tempecarlton

Looks fantastic!
I did a 12lb for the superbowl, same timing etc… but mine was not as juicy, tasted great !

(may need to wrap tighter next time in the paper…

Try slathering it with Smoked Tallow before you wrap it next time

 

[Edthebook]

We’re you spritzing it with Dawn?

 

[Wayde F]

I recently cooked this full packer of 17lbs on my 700. I smoked it for 15/16 hours. Rested in a cooler for approximately 4 hours.

I wrapped it in butcher paper when the internal temperature was 165 and pulled when IT at 203°. I was very impressed with the flavor, bark and final results.

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Yummy. Looks fantastic. Great bark and smoke ring.