First whole packer

[JCGrill]

Wet aged a prime packer from Costco.

After about a month in the fridge, trimmed.


And then rubbed and threw it on at midnight.

16 hours at 225, plus 2 hours in the cooler.
Flat

Point


Plated with seasoned rice and grilled corn on the cob.

[kmhfive]

Gorgeous bark! Looks great!

[Jon Solberg]

Great cook. Great post!

[Steve B]

Just goes to show ya, you don't always need a big smoke ring. Great job JC. That brisket looks super moist and juicy. I seriously want to eat my phone right now.

[Mr. Bones]

Beautiful Brisky!!!

[JCGrill]

Steve B moist absolutely, although I have to agree with MH that the flat dries out FAST after slicing. I used my AmazenTube for 4 hours, but smoke ring was not pronounced. It certainly still had a good smokey, beefy flavor.

[Steve B]

Yeah JCGrill the point always stays moist way longer than the flat????? Why is that?
Maybe Jerod Broussard has an answer?

[Jerod Broussard]

Just goes to show ya, you don't always need a big smoke ring. Great job JC. That brisket looks super moist and juicy. I seriously want to eat my phone right now.

Smoke/gas rings are sooooooo overrated. See my profile pic.

[Jerod Broussard]

Steve B I cooked one for some ministers that I sliced and served one hour away, not joking when i say the whole point was a ring. I found out by accident that running 225 in a Pit Barrel full of briskets will do that.

[HouseHomey]

I like to jump through the smoke rings. I learned that in the circus.

[JCBBQ]

Jerod, how many full packers can you fit in a PBC?

[Mr. Bones]

I never shoot fer 'smoke rings', I jus' git them, as a by-product of how I cook...even on a quick sear on a Smokey Joe...

[RonB]

You knocked that out of the park!

[JCGrill]

Know where I screwed up? The grain! Ended up cutting the flat on a bias. Didn't ruin it, but it definitely made a difference.

[Jerod Broussard]

JCGrill my dad cuts the point with the grain and lays it on a long bun and chomps down.....weird.....

[HouseHomey]

Ya'all-es are killing me with your prime briskets. Nice work brother, flavor first smoke ring like 4th. Bark and juicy brisket. I'd eat that all day.

[Pirate Scott]

That Bark Looks great, Brisket does seem to take the Smoke good. I think cooking on Charcoal adds more of a smoke ring. As long as it tastes good don't matter how it looks or what the process.

[HawkerXP]

Mighty fine looking hunk of meat!

[JCBBQ]

I agree w HouseHomey I'd eat that all day long. And if I had a source for inexpensive prime brisket I'd make brisket a whole lot more.

[Spinaker]

Spectacular cook sir! That color is perfect.

[jgreen]

Nice looking brisket. Well done!