Firefighter
Full Fledged Farker
- Joined
- Mar 12, 2012
- Location
- Pickford, Michigan
Nice!!!!!! That looks pretty darn tasty!
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Best Brisket I've Ever Made...PICS!!!!
- Thread starter Honestjbone
- Start date
Bbq Bubba
somebody shut me the fark up.
- Joined
- May 3, 2007
- Location
- New Baltimore, Mi.
Outstanding!
You need a new knife. :thumb:
You need a new knife. :thumb:
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
Way to go! Now, don't go start to complicate the next one. :becky:
Honestjbone
Is lookin for wood to cook with.
- Joined
- Jun 10, 2013
- Location
- Round lake beach Illinois
Pitmaster of Lockharts complimenting ME?! you sir....if I could shake ur hand
smokeyokie
is one Smokin' Farker
- Joined
- Apr 26, 2011
- Location
- Vinita, OK
Aaahhhh Yessss!! It is a wonderful feeling when it clicks, great job:thumb:Smoke on Brother!!
ChickenWang
Full Fledged Farker
- Joined
- Jun 15, 2011
- Location
- Tyler, Tx
Great looking brisket ! I'm sure it tasted as good as it looks :thumb:
sliding_billy
somebody shut me the fark up.
Looks like you nailed it pretty good.
Bigr314
Babbling Farker
- Joined
- Nov 20, 2013
- Location
- Uniontown,Pa
Awesome looking brisky! Great bark and smoke ring. That is something to be proud of.
peeps
somebody shut me the fark up.
- Joined
- Aug 9, 2013
- Location
- Round Rock, TX
very nice work!
- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
Great cook, send samples as we are hungry down here!
Uncle JJ
Full Fledged Farker
- Joined
- Jun 7, 2013
- Location
- Smyrna, GA
That looks perfect! Very encouraging - I have yet to cook a brisket right. Next time I will simplify. Great job!
Sammy_Shuford
is Blowin Smoke!
- Joined
- May 18, 2009
- Location
- Summerville, SC
Awesome Brisket!
JS-TX
is One Chatty Farker
- Joined
- Feb 17, 2010
- Location
- San Antonio, TX
Nailed that one!
Hozman
Take a breath!
- Joined
- Sep 7, 2011
- Location
- Grain Valley, MO via Big Sky country
Well you have talked me into not wrapping the packer I am doing for xmas. During comps we have always wrapped and cooked them in a safe but using the WSM with CyberQ. You did exactly what I was thinking as far as temp and time so will use this as my blue print. Spritz Spritz Spritz...
Honestjbone
Is lookin for wood to cook with.
- Joined
- Jun 10, 2013
- Location
- Round lake beach Illinois
Thanks guys! Seriously all your compliments really help boost a young amateurs confidence when it comes to cooking simply at home.
Honestjbone
Is lookin for wood to cook with.
- Joined
- Jun 10, 2013
- Location
- Round lake beach Illinois
Couple things I've noticed (as I'm sure yourself too) is that when I have trimmed the brisket pretty good and ready for the rub, the rub has a hard time sticking to the fat cap. I used mustard to help it stick, I WAS gonna use a light coating of olive oil but I wasn't sure if it was gonna burnt it. I guess it doesn't really matter.
I did put the fat down towards the fire because that long without spritzing I wanted to at least hold SOME moisture even with water in the pan it dried out the outside.
My girlfriend said now next time just make it nice n' oily. Which I'm sure could be achieved with adequate amounts of spritzing like once every 3 hours - just spritz the hell out of it. And wrap it when it's done
I'm glad this post and pictures can prove that you don't need to wrap a brisket or inject or whatever. It turned out excactly as it did in central Texas: nice beef flavour, subtle smokey accent but not over powering, and beautiful bark.
I just used regular ol' kings ford minion method style and like 4-5 oak chunks I cut up with my sawzaw
250-275 temp
