wilburpan Posted July 5, 2015 Report Share Posted July 5, 2015 Actually, this was a Third of July cook, since I had the day off. Take equal parts salt and black pepper. Mix it up well. It’s going to go on this. The rub is on. I used about 3/4 of the 1/2 cup salt/pepper mix that I made.I got Smaug fired up. He settled in at 220ºF, and I wound up putting the brisket on at about midnight. Then I went to sleep. When I woke up, I was greeted by this. Good boy, Smaug! Here’s the brisket as it looked at that point, about 7 hours into the cook. My thermometer says the IT is 160ºF.After about 13 hours total, I hit a final temp of 200ºF. Here’s the final product.Sliced.The smoke ring isn’t too bad.Plated. In case you all want to know the technical details, the thermometer was a solid 220ºF for the majority of the cook. When the outside temperature started to rise this morning, I could see the grill thermometer start to creep up a bit, and it finished at 250ºF. Total time of cooking was 13 hours, and the final IT was 200ºF. I was hoping to hit the magical IT of 203ºF, but we had guests to feed. Rest time was about 30 minutes, less than what I would have liked. Overall, it was not a bad cook for my first try at a brisket. The bark was excellent. The meat could have been more moist (although it wasn’t dry), which was either a factor of the meat not resting for as long as I would like, or because this was a choice brisket from our grocery store. I think that if I had a prime brisket, it would have turned out moister. Also, I think that the way this brisket was trimmed left it with a thinner than normal fat cap. I did start slicing from the flat end, but this brisket seems to have a thinner than normal fat cap layer. I think that if the fat cap layer was thicker, the brisket might have been more moist. I’ll be on the look out for this the next time I try a brisket. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 5, 2015 Report Share Posted July 5, 2015 What kind of wood/charcoal did you use? Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2015 Report Share Posted July 5, 2015 Nice job, Wilbur!! I'd take that smoke ring any day, son! Quote Link to comment Share on other sites More sharing options...
wilburpan Posted July 5, 2015 Author Report Share Posted July 5, 2015 What kind of wood/charcoal did you use? Robert I used Royal Oak, straight up, no other smoking woods. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 5, 2015 Report Share Posted July 5, 2015 I ask because I don't get the smoke ring like that. I realize it's a chemical reaction, but it's pretty. Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 5, 2015 Report Share Posted July 5, 2015 Wilbur, your brisket sure looks delicious from here and it sure is sporting a nice smoke ring Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 5, 2015 Report Share Posted July 5, 2015 Good lookin cook Wilbur. Congrats on the first brisket. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 6, 2015 Report Share Posted July 6, 2015 I ask because I don't get the smoke ring like that. I realize it's a chemical reaction, but it's pretty. Robert Sure does have a nice smoke ring. I cant wait to do my first brisket cook in my KK. I have do a Montreal smoked meat brisket. My friend brined his own brisket a few weeks ago and it turned out great. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted July 6, 2015 Report Share Posted July 6, 2015 Great cook Wilbur. Good smoke ring. Quote Link to comment Share on other sites More sharing options...
Edwinclevans Posted July 7, 2015 Report Share Posted July 7, 2015 Doesn't look that dry. This is my next big cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 15, 2015 Report Share Posted July 15, 2015 Great looking brisket cook. Quote Link to comment Share on other sites More sharing options...
