Brisket Cook

[TripleB]

Beautiful. Nice job.

[Rfhd69]

Great looking bark!

[fzxdoc]

Yum.

[Dadof3Illinois]

Very nice job!!

[hoovarmin]

Gorgeous bark on that bad boy!

[Jpe616]

A thing of beauty to be sure!

[mountainsmoker]

I saw where you were worried about your brisket drying out because it was running 10 degrees above your set point. Don't worry at all I cook mine at 275 and my friends tell me it is the best they have ever had. The secret is that you power through the stall and wrap it right after it.

[JGrana]

First time with the Fireboard? Wow, nice job ;-)

[1bottlerocket]

Thank you. It was my first Brisket cook, but was the second cook. I first tried it out with a pork butt and that went well.

I asked in another thread about temperature control and I think I have it worked out. I ran the top lid dampers wide open and this was probably the source of the temperature control trouble. I just picked up some wood yesterday and I am getting ready for another go.

[1bottlerocket]

I saw where you were worried about your brisket drying out because it was running 10 degrees above your set point. Don't worry at all I cook mine at 275 and my friends tell me it is the best they have ever had. The secret is that you power through the stall and wrap it right after it.

Thanks for the advice. The point was really nice, very tender, but I had some trouble with the flat. It came out tasty, just not quite as tender as I would have liked. I think the wrapping definitely helped.

[Towering Inferno]

To what internal temp did you cook to?

[1bottlerocket]

I took it to 200° and then pulled it off. I placed it in a faux cambro and then let it sit about 1-2 hours before slicing. The temp was around the 150° mark. I pretty much followed Meathead's advice. Overall it was very tasty and juicy. I was hoping for the flat to be a bit more tender than it was but nobody complained. Almost everything was eaten with no sauce.

[Blues1]

Great job!

[dugmik]

Damn that looks awesome!!

[ecowper]

1bottlerocket if they eat it without sauce, you did it right :-)

[fracmeister]

Better just give me that one and you keep trying.... ;-}