Best Brisket I’ve ever cooked

[Skip]

Outstanding Brisket! The proof is when it's enjoyed by those you cooked for...and NO Leftovers!

[jfmorris]

Well done! And the proof is in the lack of leftovers!

Better get a bigger brisket - or two - next time you make it for 15!

[itsnotmyfault]

It's a beaut Clark!

Nice Job...like they say, no leftovers! Proof is in the Brisket

[Sweaty Paul]

Most excellent!

[Stuey1515]

Good job mate, the proof is in the plates being licked clean, no left-overs 👍

[Duanessmokedmeats]

Yummy!

[Alan Brice]

Awesome cook!

[captainlee]

Perfecto!!!

[HawkerXP]

That looks marvelous!

[DaveD]

Yeah man!! No leftovers is a GOOD problem to have. Great work!

[COLEplusTEN]

Purchased the brisket from Costco (Prime - good marbling) 14+ lbs. Trimmed and prepared as per Aaron Franklin’s recipe in “Franklin Barbecue, A Meat-Smoking Manifesto”. After trimming, I slathered it with French’s Mustard and applied approximately 1/3 cup (1/2 Morton’s Coarse Salt & 1/2 Black Pepper (16 mesh)). Cooked it at 275, wrapped in butcher paper (after it began moving out of the stall). 12 hour cook, 2 hour rest - it was tender, juicy and flavorful. Interesting & rightly so this website is the only one he recommends in the book. I have a Weber Genesis, used hickory pellets in a tube smoker. This is now my go-to recipe. 15 folks ate every single piece - was hoping for some leftovers to snack on.

I'm newer to smoking, I have a cheaper pit boss and it only does 250 or 300. I assume I just have to go with 250?

[Oak Smoke]

I run my kamado at 300 and get great brisket. Shortens the cook time too.

[Johnny Booth]

I have a stick burner, sometimes I get lazy adding wood and the temp swings are pretty dramatic. You would never know. 🫢🍻

[COLEplusTEN]

Thank you both for the replies. I bought what I thought was butcher paper. It's looking more like roast beef at the moment! But I took it out and put just back in without the wrap, hope I get some bark. I'm around 180 internal.