Beef Brisket

[Glenn]

Dang it, rick!

[JBK]

Looks great!

[bigtimeduckhunter]

Looks good

[Moonlight Hunter]

Couldn't do it any better.

[Luvin' Labs]

Looks good Rick.

[ecu1984]

At 8:30am it hit 200 degrees. Now it is re-wrapped in heavy foil and two towels and goes into a cooler to rest
for at least 2 hours. Then I will separate the point from the flat and carve it against the grain. The corners and misc chunks are
small cubed into the burnt ends. Rudy's sauce will finish it on a fresh loaf of white bread. Timing was perfect for noon lunch
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[Duck cutter]

Looks great!

What time should I come by?

[wskinner]

Looks great!

What time should I come by?

Noon! Pay attention.

He may be a delusional Carolina fan, but he smokes a great looking brisket.

[DRDUCK]

Looks great. I got 6 racks on the pit. will post pics later

[PharmHunter]

YES Sir!

[ecu1984]

Excellent bark, perfect pink smoke ring and tears like butter.
A few burn ends to snack on too.
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[Moonlight Hunter]

Great job. It doesn't get any better than that.

[ecu1984]

Great job. It doesn't get any better than that.

Thanks, it came out absolutely perfect. Brisket is probably the most difficult thing to do in my opinion.
Pricey piece of meat to experiment with too. I ruined one or two when I first started out with them.
It's a lot of work but worth it. I did the timeline and details in here to maybe help someone wanting to give it a shot.

[Moonlight Hunter]

Thanks, it came out absolutely perfect. Brisket is probably the most difficult thing to do in my opinion.
Pricey piece of meat to experiment with too. I ruined one or two when I first started out with them.
It's a lot of work but worth it. I did the timeline and details in here to maybe help someone wanting to give one a shot.

Especially with a stick burner. Great job.

[SCswampCAT]

Try Stoney’s new place. It’s on 81 at exit 27 about two miles from 85. Best Q and brisket in SC I promise.

No much on his BBQ. Brisket is off the chain. Best BBQ in the upstate is Circle M.

[wskinner]

It has inspired me to give it a try.

[ecu1984]

Especially with a stick burner. Great job.

Correct, the secret is to keep the chimney wide open and control the heat by just cracking the air dampner on the firebox.
Little air, makes that fire last a long time. Also, it takes discipline but I didn't open the lid and look at the meat on it.
Biggest mistake people make with these is "peeking" at it. Also, you have to learn to kill the smoke at the right time,
I find that to be when it gets to about 150-160 degrees internally, keep cooking til 200 degrees but wrap and take the smoke off it
for the last 4 or 5 hours. This was about a 10 hour cook.

[ecu1984]

It has inspired me to give it a try.

Let me know if I can help you. Youtube is your friend

[Tha Dick]

DaaYum I’m getting hungry!

[mudflat]

Inject with low sodium beef broth prior to cooking.