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My best brisket #8258594 05/06/21 02:35 PM
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68rustbucket Online Content OP
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My best brisket ever. Also, a long cook. 9 hours on the pit, 7 in the oven at 240°.
Didn’t get it on the pit til 8am yesterday.
[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]

Re: My best brisket [Re: 68rustbucket] #8258598 05/06/21 02:39 PM
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Yep


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: My best brisket [Re: 68rustbucket] #8258607 05/06/21 02:43 PM
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Wrapped in heavy foil at midnight and put back in oven at 170° til 2am. Left in cooler to rest til this morning.
Breakfast this morning was warm slices.

Re: My best brisket [Re: 68rustbucket] #8258614 05/06/21 02:48 PM
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That there is a beautiful smoke ring.

Re: My best brisket [Re: 68rustbucket] #8258615 05/06/21 02:49 PM
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Excellent bark and smoke ring...what rub did you use?

Nice Job,
LeonCarr


"Whitetail Deer are extinct because of rifles with telescopes mounted on them." - My 11th Grade English Teacher
Re: My best brisket [Re: 68rustbucket] #8258625 05/06/21 02:56 PM
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Kosher salt and medium grind black pepper from Granzins Market.

Re: My best brisket [Re: 68rustbucket] #8258628 05/06/21 02:58 PM
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Total cook time was 16 hours. So, did you eat @ midnight last night. Great looking bark and smoke ring. No way that was cooked in a pellet smoker. Love the way the fat looks rendered. Time is the only way to achieve that. Looks like you sliced it the correct way to. Seen lots of briskets on here that were sliced with the grain, which is wrong. Congrats!!! Please fill out the survey below.
What kind of wood did you use.

What rub did you use?

What internal temp did you wrap and put in oven?

What was the internal temp when it was done.

Did you let it rest?

Re: My best brisket [Re: 68rustbucket] #8258630 05/06/21 02:59 PM
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Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.

Re: My best brisket [Re: 68rustbucket] #8258633 05/06/21 03:03 PM
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Originally Posted by 68rustbucket
Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.


After I hit the stall these days the brisket is no longer going to take on smoke, so I wrap toss in the oven and go to bed. Waking up to a almost done brisket is a beautiful thing.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: My best brisket [Re: TPACK] #8258635 05/06/21 03:04 PM
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Originally Posted by TPACK
Total cook time was 16 hours. So, did you eat @ midnight last night. Great looking bark and smoke ring. No way that was cooked in a pellet smoker. Love the way the fat looks rendered. Time is the only way to achieve that. Looks like you sliced it the correct way to. Seen lots of briskets on here that were sliced with the grain, which is wrong. Congrats!!! Please fill out the survey below.
What kind of wood did you use.
Live oak

What rub did you use?
Kosher salt and medium grind black pepper

What internal temp did you wrap and put in oven?
The point was 190° but the flat was 175°

What was the internal temp when it was done.
The flat was 195°

Did you let it rest?
Removed pink butcher paper at midnight re wrapped in heavy foil, back in oven @ 170° for 2 more hours. Removed and placed in cooler to rest til this morning


Re: My best brisket [Re: 68rustbucket] #8258639 05/06/21 03:09 PM
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Man it looks like you knocked it out of the park! food


It's hell eatin em live
Re: My best brisket [Re: 68rustbucket] #8258641 05/06/21 03:09 PM
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To add to TPACK's survey... fat side up or down?

Last edited by redchevy; 05/06/21 03:09 PM.

It's hell eatin em live
Re: My best brisket [Re: 68rustbucket] #8258647 05/06/21 03:12 PM
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I mistakenly put it fat side down, didn’t notice til I went to spritz with apple cider vinegar after 3 hours. But I think it works best for my pit. The cooking chamber is big enough for one brisket, and the fat insulated the bottom from the heat.

Last edited by 68rustbucket; 05/06/21 03:21 PM. Reason: More info
Re: My best brisket [Re: Herbie Hancock] #8258651 05/06/21 03:19 PM
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Originally Posted by Herbie Hancock
Originally Posted by 68rustbucket
Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.


After I hit the stall these days the brisket is no longer going to take on smoke, so I wrap toss in the oven and go to bed. Waking up to a almost done brisket is a beautiful thing.


Herbie,
What temp do you set your oven at? What do you wrap with?

Re: My best brisket [Re: 68rustbucket] #8258670 05/06/21 03:34 PM
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Originally Posted by 68rustbucket
Originally Posted by Herbie Hancock
Originally Posted by 68rustbucket
Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.


After I hit the stall these days the brisket is no longer going to take on smoke, so I wrap toss in the oven and go to bed. Waking up to a almost done brisket is a beautiful thing.


Herbie,
What temp do you set your oven at? What do you wrap with?


250° and I use butcher paper, I also put the brisket on a cookie rack in pan, keeps the air flowing all the way around the brisket. The bottom doesn't get all soggy.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: My best brisket [Re: 68rustbucket] #8258681 05/06/21 03:43 PM
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While I typically put fat side up, I can say i have eaten a slew of absolutely great brisket cooked both ways. I need to eat a brisket like I need a new hole in my head, but now I want to cook one.


It's hell eatin em live
Re: My best brisket [Re: Herbie Hancock] #8258703 05/06/21 03:57 PM
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Originally Posted by Herbie Hancock
Originally Posted by 68rustbucket
Originally Posted by Herbie Hancock
Originally Posted by 68rustbucket
Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.


After I hit the stall these days the brisket is no longer going to take on smoke, so I wrap toss in the oven and go to bed. Waking up to a almost done brisket is a beautiful thing.


Herbie,
What temp do you set your oven at? What do you wrap with?


250° and I use butcher paper, I also put the brisket on a cookie rack in pan, keeps the air flowing all the way around the brisket. The bottom doesn't get all soggy.

I was pretty close to your method. Set oven at 240°, wrapped with pink butcher paper, set on a cookie rack.

Re: My best brisket [Re: 68rustbucket] #8258706 05/06/21 04:00 PM
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Originally Posted by 68rustbucket
Originally Posted by TPACK
Total cook time was 16 hours. So, did you eat @ midnight last night. Great looking bark and smoke ring. No way that was cooked in a pellet smoker. Love the way the fat looks rendered. Time is the only way to achieve that. Looks like you sliced it the correct way to. Seen lots of briskets on here that were sliced with the grain, which is wrong. Congrats!!! Please fill out the survey below.
What kind of wood did you use.
Live oak

What rub did you use?
Kosher salt and medium grind black pepper

What internal temp did you wrap and put in oven?
The point was 190° but the flat was 175°

What was the internal temp when it was done.
The flat was 195°

Did you let it rest?
Removed pink butcher paper at midnight re wrapped in heavy foil, back in oven @ 170° for 2 more hours. Removed and placed in cooler to rest til this morning


[Linked Image]

Re: My best brisket [Re: 68rustbucket] #8258742 05/06/21 04:28 PM
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Sure looks good, making my mouth water ! food

Re: My best brisket [Re: 68rustbucket] #8258763 05/06/21 04:42 PM
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Winner, winner, brisket dinner. You done good.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: My best brisket [Re: 68rustbucket] #8258802 05/06/21 05:31 PM
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food


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Re: My best brisket [Re: 68rustbucket] #8258808 05/06/21 05:33 PM
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My mom wants brisket for Mother’s Day. I’m terrible with brisket- I’ve got the traeger, so I’ll do my best to follow this.

Re: My best brisket [Re: 68rustbucket] #8258811 05/06/21 05:40 PM
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cowboy texas up


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Re: My best brisket [Re: 68rustbucket] #8258850 05/06/21 06:47 PM
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mouth is watering

Re: My best brisket [Re: 68rustbucket] #8258930 05/06/21 08:31 PM
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Looks great

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