2016-07-21 Brisket

[Enrico Brandizzi]

Tried the 275F and..... after 8 hours point was over done and flat a little under.

No foil, no butcher paper.

Probed in the thickest part and internal temp was 190F. Not vented at all, just wrapped in double foil and double blanket for 2 hours.

Could be because I did not trimm any of the fat under the flat which shields the heat.

Anyhow it was delicious and next time I will trimm some of that fat.

IMG_7621 by Enrico BBQness, su Flickr


IMG_7636 by Enrico BBQness, su Flickr


IMG_7652 by Enrico BBQness, su Flickr


IMG_7667 by Enrico BBQness, su Flickr


IMG_7675 by Enrico BBQness, su Flickr


IMG_7682 by Enrico BBQness, su Flickr


IMG_7684 by Enrico BBQness, su Flickr


IMG_7686 by Enrico BBQness, su Flickr

thanks for stopping by.
Enrico

 

[SMOKE FREAK]

Looks like a very good day for brisket...Good job...

 

[Smokedawg86]

Look spot on for me. Great cook and great pics.

 

[Fayborg]

Bark looks great, nice job!

 

[BillN]

That looks great.

 

[Decoy205]

Looks great to me!!!

 

[cowgirl]

Looks delicious!!

 

[Goddahavit]

Why pull it, if it wasnt done cook longer?
Looks good, but you will not find any magic numbers, go by feel, you now know what this felt like, next one run a bit longer..

 

[THoey1963]

I don't see anything over done there. Great bark!

 

[NSNO]

Wow looks amazing. I see the loaf pan of water next to the brisket. I've got a WSM but i'm a noob and have never seen this. Do you fill your regular water bowl as well, what benefit do you find using the loaf pan next to the meat?

 

[Westx]

Looks great.

 

[G'Daddy]

Looks good.