My Latest BBQ Brisket Cook

[mrmikemgm]

Thought I'd share some photos of the latest BBQ Brisket cook.

1. This one is just as it came out of the smoker
2. This one is the first cut to separate the point from the flat
3. This one is slicing into it and watching it practically fall apart

Some specifics about the cook:

• Salted and rubbed 3 hours before putting it into the smoker.
• Cooked with mesquite pellets and apple chunks for 18 hours at 225℉ to an internal temperature of 196℉
• Wrapped tightly in foil and held at 170℉ for 3 hours.
• Cut and enjoyed

[Jmoscrip]

That looks great mike! I'm sure it tasted even better.

[Jerod Broussard]

Hey man, the pictures would NOT load. You are just going to have to send me some, with plenty of that black bark. I mean, if there is any of that stuff....just so I know you cooked it is all.

[bocefuss]

Mr. Mike.... I'm drooling Looks awesome. Happy eating!

[Huskee]

Nice. Mesquite pellets and apple chunks sounds like a winning combo for a brisket. Looks as good as it could look!

[mrmikemgm]

By way of an update, 5 of us neatly completely destroyed that 14 pound beauty. I think I might have put up enough for 3-4 brisket tacos tomorrow. Suffice it to say it was a big hit and tasted even better than it looked. Have a great weekend guys!

[Huskee]

By way of an update, 5 of us neatly completely destroyed that 14 pound beauty. I think I might have put up enough for 3-4 brisket tacos tomorrow. Suffice it to say it was a big hit and tasted even better than it looked. Have a great weekend guys!

That's some serious feasting for 5 of you. As good as it looks I wish I was invited. Have a great weekend too Mike!

[mrmikemgm]

I lied. We had brisket tacos for breakfast/brunch. There was enough for 4 of us to have 2 tacos and I've got maybe a pound or two left in the zippy bag. Seemed like we ate more than we evidently did in the first sitting. Maybe because I just felt like I'd eaten a whole cow...

[David Parrish]

I approve this barbecue.

[mrmikemgm]

Thank you kindly, sir. Our Casa M variant on your Big Bad Beef Rub made the bark something extra special.

[David Parrish]

I can't take credit for the BBBR but I agree it's awesome stuff.=)

[Pit Master Apprentice]

I likey.

[_John_]

Looks great, i've never had something cooked that long on a pellet smoker and would have assumed 18 hours of mesquite would be a ton, do they not impart that much smoke? I would assume not since you added apple chunks as well.

[mrmikemgm]

Pellets are generally 80% oak and 20% flavor-wood. I've noticed that they tend to impart milder amounts of smoke for similar weights of wood chunks on the BGE. The wood chunks sit next to the fire pit and smolder the whole time. Between the two, this brisket had really good smoke flavor, but I suspect after the first 4-6 hours, the pellets are just fueling combustion for heat not flavor. Haven't tried that scientifically, but that would be my assumption since by then the bark is pretty thick and crusty.