Black Friday Brisket

[DUBBAGA]

Thanksgiving dinner at my mother-in-law's didn't poison me (she made a valiant effort), so making a brisket today to get the taste of red wine injected turkey twitch out of my mouth

Starting with a Costco Prime brisket. Full packer was only 8 1/2 lbs, but surprising thick and even flat, with nice size point

Rub selection for today is mainly represented by the #WCO, although their party was crashed by another So Cal company. Base layer of Cucamonga Cattle Company Prairie Dust, middle layer of Big Poppa Smokers Cash Cow, and final layer of Simply Marvelous Peppered Cow

Went on the UDS running at 275 with KBB and almond wood. Plan to cook between 275 - 325, hope it will be ready to eat by 5:30 pm, as I really don't want to consume any leftovers from yesterday... ... ... uke:

 

[bbqwizard]

Awesome! I have one I could cook too, I'm debating that scenario...lol (not sure why)

 

[ehs5mw]

Mine is going as well. This might be a new tradition for me. I enjoyed not fighting people for relatively small discounts on items I don't need or didn't realize I even wanted.

 

[DUBBAGA]

2 1/2 hours along, pulled at ???° , separated and wrapped in foil with some yellow sparkling water from Anheuser Busch

Color looked good, bark was set, no idea what the temp is

 

[pcshrews]

Looks fantastic!

 

[mikemci]

Nice looking brisket. Too bad about yesterday

 

[DUBBAGA]

I will happily endure a horrible holiday meal elsewhere if every subsequent cooked at home turns out as well. This is my best brisket cook EVER, and not by a close margin either. The rub combination was fantastic.

Pulled after 5 hours total, flat probed 208 in most parts, still felt tight but after a 2 hr rest, it was perfect. Point - wow!

 

[4ever3]

That is BEAUTIFUL!!

 

[Westx]

Very nice. Well done.

 

[Evil-g]

That looks about as perfect as it can be. I liked the layering of the rubs.

 

[Moose]

 

[RL Reeves Jr]

Do you normally use Almond wood or was it an experiment? How does it perform? Are there almond flavors in the meat?

 

[Stingerhook]

Looks fantastic.

 

[Jason TQ]

Want some of that point!

 

[frognot]

Any time I'm feeling down I open a thread about brisket and I feel all better.

Incredible lookin' brisket right there!

 

[ssv3]

Looks great Scott!

 

[DUBBAGA]

Do you normally use Almond wood or was it an experiment? How does it perform? Are there almond flavors in the meat?

Almond wood has become my standard. Used to use Hickory or Apple, but now I'm a convert to almond. It has a similar quality to hickory, but milder. I have yet to encounter a cook where the meat is over-smoked with almond, even if going the entire time unwrapped. It is a more complimentary component of the cook, as opposed to having the smoke take priority

Want some of that point!

So did I... my wife staked her claim after the photo was taken

 

[hurricanedavid]

You nailed it....:thumb:

 

[KevinJ]

I would like to say you were on point :mrgreen:

 

[LDawg]

Looks delicious, nice smoke ring !!