19 hr brisket

[marshall]

put this on my wsm 22 at 8pm fri., 10 am sat. wrapped put in oven at 250. (internal temp 170) pulled from oven at 1pm (internal temp 204) placed in cooler until 3pm. cut and ate until i was brisket drunk, this was the best piece of meat i have smoked i think thanks to this website!!!

dry brine 26 hrs.bbbr , apple and mesquite chunks, royal oak , used my pitmaster iq 120 for the first time that was a game changer.

[hogdog6]

Well done. Great looking brisket

[RonB]

That's the way to do it.

[texastweeter]

Brisketdrunk, two of my favorite things in one word. You sir, are a wordsmith

[Troutman]

lol

[klflowers]

Brisket done well. Nectar of the gods. Man that last drink has made me poetic or maybe it is just your brisket. Looks amazing.

[Elton's BBQ]

Nice Jon on this one.. Looks mighty fine!

[Henrik]

That was a looong cook, but the brisket looks perfect!

[Oakgrovebacon]

I like your wording- brisketdrunk, I think most of us have been there. We just did not have the right word to describe that feeling until now! Great looking brisket!

[HawkerXP]

Lookin gooood!

[Mosca]

Proof that it takes as long as it takes. Nice cook!

[fzxdoc]

Looks so delicious. You sure started out with a pretty brisket, nicely marbled with fat. Looks like Prime.

Kathryn

[Jim White]

That's an awesome smoke ring!

[Mudkat]

What a plate!

[ofelles]

Great job. I like the brisketdrunk! Then comes the blackout.

[Troutman]

Great looking result, nice smoke ring as well. But up your temps and enjoy it sooner.

[marshall]

sooner would be nice, what temp. do u suggest?

[Troutman]

I hardly ever cook anything, brisket, butts whatever, less than 275*. You can try as high as 300 or 325 but 275 seems to be my sweet spot. Most restaurants, since they have product to get on the table, cook at higher temps with excellent results.