Did I just blow a brisket?

[Hugh]

Thanks fxzdoc. I cooked it on my gasser. Just didn't add the water and wood chips this time. I'm experimenting with bark. Will add the smoke again next time.

Interesting what you say about the temps being different in different parts of the brisket. That explains my confusion and why I ended up over cooking it a bit. I will rely more on the probe test from now on.

[fzxdoc]

Looks great, Hugh . When you said you didn't smoke this one do you mean that you added no wood to the burning charcoal--no woodsmoke? Or did you make it in the oven? I'm guessing it was oven baked.

One thing about brisket on the smoker, it can temp way different in different parts of the meat when it feels probe tender. Once you cambro it for a couple of hours, though, the temps even out and it's all juicy and tender.

Kathryn

P.S. Most rubs contain salt as their primary ingredient, so it's listed first in the Ingredients section. If you have a salty rub like that, use it to dry brine your meat. Meathead's rub recipes contain no salt which is really nice, since you can use just the right amount of salt to suit your tastes for the dry brining step and then add the rub. Have fun with your next brisket. Sounds like this one will be a hard act to follow.

[DWCowles]

Beautiful!

[kmhfive]

Nice-looking Brisket! The others have said it, but I'll emphasize; once probe-tender, wrap tight and hold for 2-4 hours! You've got this!

[texastweeter]

Lol, I'll take that.

[CaptainMike]

Looks like you know how to BBQ after all!

[Pirate Scott]

Your guests are correct. You do know how to barbecue. I need to do a Brisket soon.

[scottranda]

Looks awesome!

[ecowper]

That looks great

[ecowper]

Sorry texastweeter ... I'm a west coast type .... butter, not buttah ;-)

[texastweeter]

"i'd buy that for a dollar!!!"

[texastweeter]

Wrong eco, not like it is going into warm butter, its gotta be like "buttah" , n but for real, you will learn to feel it. Sometimes I cook it more to make it more potroasty, and sometiemes I am cooking to slice. all depends on what you are looking for.

[Hugh]

FYI, I didn't smoke this one. I had too much bark (and salt) on the previous one so I wanted a baseline to see what kind of bark I got with no smoke and using the texas crutch. Turns out I prefer the smoke.

Next up - sous vide chuck with an ice bath and a 3 hour smoke finish.

[Hugh]

I don't know who to thank so I'll just thank all of you. It worked out well. Every Sunday night the neighbors and my inlaws come over supper. The brisket was probably over done but still juicy and it was a hit. I made fresh coleslaw with Meatheads creamy southern dressing as well as corn on the cob. Simple meal and it was a big hit. People think I know how to barbeque!

[ecowper]

no problem .... love to hear how it is once you slice and serve