Step inside for the most amazing brisket

After years of chasing the brisket cook today I have reached the goal I have always wanted to. I have smoked what is in my opinion the greatest brisket I have ever smoked

it hits on all points
Smoke ring
Bark
Flavor
Moist and juicy
Passes the hang and pull test

To those who have chased this smoke you know what I am taking about. That fine line between over done and under done brisket.

Enjoy.

 

I’ve got one on the smoker today also! I typically do salt and course ground black pepper. Today I am trying only lawrys seasoned salt and course ground black pepper. I learned the black pepper really helps with the bark. Also I learned that the butchers paper is the key to keeping your bark and keeping it moist. The foil will make it moist but will also soften or wash away the bark. I wrap in paper and put foil around the bottom and sides. This lets me catch all the juices and keep my bark. Your brisket looks great!

 

Looks legit. Not gonna lie, i tried smoking brisket once maybe 14 years ago. Sucha miserablely expensive failure never tried it again. Respect.

 

I feel the pain, I have been chasing the brisket cook for years. Get a little closer each time, finally hit it today.

 

And each cook is different, each piece of meat is different and the weather is different. I fought the cold weather this morning. Had to burn a hotter fire to maintain 225-250 then had to back it down this afternoon to maintain the same temp due to the temperature rising outside. If you guys havnt tried it, get a picanha or a chuck roast and cook them like a brisket. You won’t be sorry…. Chuck roasts are cheap. Once you can perfect that that you can step up to briskets no problem. And they cook in half the time.

 

Do you deliver to VA?

 

As your average run of the mill backyard smoker guy also honing his skills, I commend your accomplishment! That looks most excellent and that ring/bark is epic! Fantastic

 

Both look amazing!

 

i am so good with ribs, pork butt, anything on a grill. but i have gotten my but kicked on brisket twice. kind of like tequila - im not in a hurry to get hurt again lol

 

I did my first brisket weeks ago on a pellet grille and it's was amazing bit a tad dry. I didn't do the paper wrap, I need to learn to do that

 

Congrats! I've got a 5lb brisket going on at 4am tomorrow. Cut of meat definitely plays into the experience, but I've found getting it to 203 and then wrapping and resting until 150 is critical. That adds anywhere between 2-4 hours, but absolutely worth it.

I've been tweaking the Big Bad Beef Run recipe for the last 6 months or so and it hasn't failed me yet. It's a hot, and we find doing away with the cayenne and using smoked paprika gets the flavor to where we like it.