First brisket cook

[Too Tall]

Excellent insight D.G. I'll get it rocking at O dark 30.

[Cookietruck]

i've done a few briskets a day prior on cold days/nights and just left the brisket in the smoker overnight, then got it going again for a few hours to warm the brisket to serve.
i've also warmed for a few hours in the oven at about 200*F and it was fine, warmed the brisket whole.

BUT, steamed brisket sliced really thin is one of the things we like to throw over an arugula salad...

[Too Tall]

i've done a few briskets a day prior on cold days/nights and just left the brisket in the smoker overnight, then got it going again for a few hours to warm the brisket to serve.
i've also warmed for a few hours in the oven at about 200*F and it was fine, warmed the brisket whole.

BUT, steamed brisket sliced really thin is one of the things we like to throw over an arugula salad...

Hmmm and double hmmm. Cooking ahead is my M.O.

[Too Tall]

Brisket is done. Credit where credit is due to Nic for stopping me from cooking it past 190 phew.

Started at OHDARKTHIRTY. BGE stabilized at 250. Total cook time was only 7 1/2 hrs. Looks perfect, bark is nice and hit 190 on the money. I've got it wrapped in foil and towels inside my soft sided Yeti until tonight. I'll add pics. after it is carved. Whaddayahthink?

B1.jpg

B2.jpg

[Cookietruck]

where's the rest of your brisket

[Too Tall]

where's the rest of your brisket

Hey maaaan it's just a proletariat brisket. Pics are coming as soon as we serve.

[bking]

Looks nice. Probing (goes in like hot knife into butter), feel (firm but gelatin like "jiggle"--pro's do it this way), internal temperature; three ways to determine if brisket is ready to pull off and rest. Temperature is the most unreliable. I've had a couple ready in the 190's, but not many. It's more often than not north of 200.
It sure looks good, hope it tastes good.
Tomorrow I'm smoking a pork loin and a couple pork tenderloins. New years day seems a good day to smoke something.

[Too Tall]

Good news. The Brisket was delish. Fork tender, moist. Bking, interesting comment I'll keep that in mind. Now that I've done my first maybe I'm ready to do the full monte not just the flap!

No smoke ring because I used no wood chips?

*We also cooked a leg of lamb

brisk1.jpg

brisk2.jpg

[znfdl]

Good news. The Brisket was delish. Fork tender, moist. Bking, interesting comment I'll keep that in mind. Now that I've done my first maybe I'm ready to do the full monte not just the flap!

No smoke ring because I used no wood chips?

*We also cooked a leg of lamb

brisk1.jpg

brisk2.jpg

The only thing better than the brisket, was the leg of lamb. Both were outstanding.

[dgaddis]

What do you mean no smoke ring?? It's there, it's just thin. Glad it worked out!

[Too Tall]

What do you mean no smoke ring?? It's there, it's just thin. Glad it worked out!

Thanks. I did something unconventional (?). I added a cup of coffee to the brisket while it took a nap.

[dgaddis]

Thanks. I did something unconventional (?). I added a cup of coffee to the brisket while it took a nap.

Dizzy Pig's 'Red Eye Express' rub has coffee in it as well. It's FANTASTIC on lamb!