The brisket is perfect, wish I could share with everyone!
Discussion
Wow. What did you cook at and how long?
Used oak & apple woods + lump charcoal & briquettes (to help with the smoke ring). 10lb brisket after trimming.
About 12 hours to cook @ 275⁰, wrapping it in butcher paper halfway through. Wrapped it in towels and rested inside a cooler for 4 hours.
The long rest makes all the difference. Can't recommend that strategy enough.
I love how it came out after a hotter cook than usual. 225⁰ takes an eternity on my Hasty Bake grill/smoker. It needs to run hotter.
Damn fine job!
Well done sir 🥩
That’s beautiful. Perfect smoke ring on there too. Nicely done.
I have a tendency to over-smoke so I took it easy on this one. Much better results. Sme people really enjoy a strong smokey flavor. I prefer a subtle approach.
Used apple and oak woods plus a mix of lump charcoal & briquettes.
I am in agreement. Over smoking ruins the meat. Let the meat do the talking. Also, your bark looks amazing. That’s a key factor in serving a delicious end product. Love apple and oak. I usually go Cherry and oak, but apple is great too. If you’re feeling crazy one day, try peach wood. Lump charcoal plus briquettes is a pro move. 10/10 sir.
Thanks - I learn from the pros! I watch videos and read a lot, but I'm definitely an amateur smoker. It's a lot of fun learning and cooking.
I'll have to pick up some peach wood. I have pistachio wood which is also very pleasant!
Goddamn. 🤤
JFC, those pics got me hard; this post should be labeled NFSW!