My second brisket....

[Fallen Kell]

I dont get a chance to cook a lot of brisket so this is really o ly my second one. I seem to be in a second stall at around 190-193. Does that seem normal?

Pic from earlier this morning:

 

[smoke ninja]

Lookin good.

Yes things can stall out at the end especially at lower cook temps

 

[pjtexas1]

Stalls happen at any temp. Let it ride or wrap it. Either way it should be awesome.

 

[Bludawg]

I drooled a little

 

[Fallen Kell]

Finally pulled through hitting 205 so I just wrapped it in foil and then plastic to let it rest.

 

[LMAJ]

That is one good looking brisket!!

 

[Jason TQ]

Holy moly! That color is crazy.

 

[scott1459]

looks good!
nice shot!!

 

[ShadowDriver]

Beautiful hunk of meat you have there!

Any shots of that beauty as you carve her up?

 

[Mattb82]

Great color, looks good

 

[landarc]

Looking good, that is going to be nice

 

[Edonis13]

That is what I consider to be the perfect color.

 

[speed2486]

Outstanding color in that!

 

[Happy Hapgood]

Mighty Fine!

 

[toad350]

That looks awesome! Just keep cookin or wrap. It'll move!

 

[Doog]

That's a great looking brisket!

 

[Fallen Kell]

Yeah, it came out really nice. Color got just a touch darker (I wrapped it when I took that pic because it looked like it had the perfect amount of smoke and didn't need anything more other then to render some more fat). For prep, I simply gave it a light coat of Plowboys Bovine Bold and then a light coat of montreal. All the color was from the smoke and maillard reaction. I used Kingsford Comp and peacan chunks which is a combo I have really been liking a lot.

Unfortunately I forgot to get a pic of the end result before we ate it and carved it all down (leftovers are going to make brisket tacos and brisket nachos for Superbowl Sunday).

 

[KevinJ]

Looks great

 

[THoey1963]

Great looking brisket. Love that color. I am not in the "meteor" camp...

 

[SmittyJonz]

What smoker is that.?