Ladies and Gentlemen, Start Your Coals! The Memorial Day Brisket Cook Begins….

[Panhead John]

Alrighty folks, she’s done and in the cooler. It’ll get about a 2 1/2 hour rest then I’m gonna slice it up. I pulled it at 197* IT and figure I’ll get just a little bit of carryover. It was all jiggly and probed like butter. It started out as a 10.4 lb point and I trimmed about 1.3 lbs of fat off it. My final weight after cooking was 6.6 lbs. So that means I lost almost 4 lbs. after trimming and cooking. [3.8 lbs to be exact] Talk about a lot of fat rendering, the grease cup at the bottom of my Bronco overflowed onto the concrete. I’ve never had that happen before. Total cook time was 9 hours and 45 minutes.

After I pulled it off the grate, a huge gust of wind blew a small piece of brisket into my mouth! Wow….. I think it might be purty good……we’ll see.


Talk about a lot of fat rendering!




Final weight….Started out at 9.1 lbs at the start of the cook

[barelfly]

PJ with the score!!!!!!!!!!!

[DaveD]

That looks gorgeous! I've seen cuts go screaming out of the gate like yours did, only to hold up later for hours, and end up taking the expected amount of time too. All's well that ends well, I reckon?

[Sid P]

It looks good from here! When’s dinner?

[rlozinak]

14lb brisket trimmed and put on at 250. Picked up the choice brisket.



Smoked for 18 hours for the point



Cut the flat for dinner.



As you can see it was well liked by all

[jecucolo]

Beautiful! Nice job slicing too!

[Troutman]

Last pic says it all.

[Clawbear57]

Great cook.

[Richard Chrz]

Thank you PJ for selecting Brisket. Pictures do not do it justice!

[jecucolo]

That’s a nice bark on the first picture. Look real tasty!

[DaveD]

Gorgeous! Nice looking beans and taters too.

[Clawbear57]

Richard gorgeous meal. I knew you had it in you.

[ItsAllGoneToTheDogs]

Got things started in between bursts of rain...

[Jerod Broussard]

That smoker looks very rust proof and very expensive.

[ItsAllGoneToTheDogs]

Jerod Broussard just a wee bit... but the lifetime warranty makes the cost easier to swallow. If I could go back in time I woulda bought a 3 star from the get go before prices shot up.

[texastweeter]

Bout to heat up the pit.

[Troutman]

I actually like the look of that cracked crap

[Clawbear57]

What's the rub?

[texastweeter]

It's my homemade rub. I call it BEv0 Bark. If your an Aggie, or even a Longhorn that knows the history of their mascot name you will get it. Clawbear57

[Michael_in_TX]

O. M. G.

This turned out spectacular. This brisket was even better than the one I did last year!

This turned out very moist, even nearly to the edges of the flat. The key was let it go until it truly is probe tender and then let it rest. I let mind rest until 160 F, which I think helped immensely.



Eat me....eat me....



Flat on the left, point on the right. The point is to die for.



Wife's plate.....



My plate (I love my jalapeños....)....



Bark was perfect and this might be the best piece of BBQ I have ever done. I am beside myself.

Total cooking time, eighteen hours plus three hours of rest. USDA Choice brisket. 18 lbs originally, trimmed down to about 13ish lbs.

[Sdell]

Nice! Agree that the long rest makes a huge difference.

[mrichie1229]

Great job!

[Andrrr]

It sure feels good knocking one out of the park. Congrats!

[DaveD]

Man, there are some stupendous cooks up in here!! Great work y'all.

[KimO]

Agreed. Been watching all the offereings and everything looks delish and they all make me hungry regardless of the time of day or when I ate last! If I have gained weight, I blame you alll! hee hee.

[Panhead John]

KimO I’ve probably gained 15 lbs since joining this money sucking website!
😂

[DaveD]

KimO Totally! Fortunately, the Stress Diet can overcome lots of overindulgence...

[58limited]

Pulled the butt off an hour ago, its wrapped in a towel in the cooler. The brisket has been stalled for over two and a half hours at 154^o but it started to climb and is now 165^o so I'm about to wrap it.

[58limited]

I decided that since the brisket is wrapped that there is no reason to burn my wood up and maintain a fire into the night so I'm finishing it in a 250^o oven.

Here is the butt after a couple of hours in the cooler, still too hot to touch. Juicy, tender, yummy. I was going to leave it longer but I'm hungry



Tried to show the smoke ring, picture doesn't do it justice. I'm very happy with it.

[Troutman]

Good call on the oven. At this point you’re not taking on any further smoke, now get it tender

[texastweeter]

Yep, I run my master built 40 inch digital charcoal until the basket is empty (usually about 11-12 hours at °225) the into the convection oven at °225 on a rack over a drip pan.

[58limited]

Its now wrapped in towels in my cooler. Going to bed.

[Clawbear57]

this is my first time working with a brisket. So it won't be petty. I ended trimming almost 3.5 pounds. I am dry brining in the refrigerator. Hoping the rain stops in the morning.

[Clawbear57]

I put if on at 11am. It's 8:30 pm now temp is 147f in point and 156f flat. I'm at a stall but I didn't think that it would stall that low. I will go and recheck the temp.

[Richard Chrz]

Clawbear57, never fear the stall. It is different in so many cuts. Just ride it out and enjoy it my friend!

[RichieB]

I missed this. Great looking cook.

[captainlee]

Here is the final shot. First overnight cook that i have done. The bark was by far the best, flavor perfect. Not the most tender flat portion but perfectly acceptable. The point was spot on. I need to think about this cook and tweek it a bit. I am definitely sold on the overnight method. Lots of fun, great seeing what everybody put together. Lots of great looking briskets.

[JLR]

That bark is amazing! The slices look amazing also.

[DaveD]

This was just my third brisket ever, and I've done them all overnight style. Can't see doing it any other way now...

[Clawbear57]

Grand cook. I really like the bark.

[ItsAllGoneToTheDogs]

Well... it's the moment of trust... goodnight sweet brisket prince...

[Clawbear57]

Bottom picture loo!s magical.

[ItsAllGoneToTheDogs]

Clawbear57 my favorite pics of the pellet rig are at night, can't really see the smoke in pictures during the day via camera but at night it's great for cameras AND it's therapeutic to sit and stare out

[MBMorgan]

No brisket ... and no pics ... so it must not have happened. If there had been pics, you might have seen Cornish Hen and vegetables in foil (seasoned with Simon & Garfunkel rub and smoked on the Grilla OG) ... served over Basmati rice. Too bad it didn't happen because it was (I mean would have been ) great ... in a totally non-brisket sort of way.

[MBMorgan]

Hey ... I'm not old!

[Panhead John]

That’s not what Abraham Lincoln told me.

[MBMorgan]

Screw Abe ... what does that old fart know anyhoo?

[barelfly]

Ha! MBMorgan I posted earlier in this thread thinking it was light your coals and cook…..then I read the rest of the title and saw brisket….so….into the Show us thread I went..

but all these great looking briskets! Dang!!!!!!!! Looking good everyone! Some serious skills up in this AR house!

[Jerod Broussard]

I'm doing a Tri-tip Brisket so I'll still hit 200 on a piece of beef.

[texastweeter]

Rolling along pretty steady.

[Jerod Broussard]

Funny, 185 to wrap or not. With my vertical no need to wrap anything. Not sure if I'll have to wrap that Tri tip brisket.

[texastweeter]

Jerod Broussard I'll take a peek at it when it hits about 170 and decide if I'm gonna wrap, if it stalls hard I check it about 0100 instead.

[Andrrr]

PROVE IT..oh wait 🥃👍🏻