Author Topic: OK. Last one this weekend. The Best Brisket I've ever done.  (Read 4266 times)

0 Members and 1 Guest are viewing this topic.

Offline KC-Q

  • Newbie
  • *
  • Posts: 17
OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #-1 on: June 22, 2015, 07:59:45 PM »
I couldn't help myself this weekend.  It's fathers day after all, so I decided to treat myself and get a 5.5lb brisket (mostly flat).  Put'er on at 10am, used one rebar, plugged both the other holes without the rebar initially.  After a couple hours, I noticed the temp was struggling to stay at 220ish so I unplugged one of the holes.  It gradually went up to 260-270 at that point and I kept it there.  The stall wasn't too bad.  Ended up wrapping it at 195 til done at 203.  Put some corn on there about 45 min. before I called it done and it turned out amazing!  Easily the best bark I've ever had.  The rub I used was a variation on Franklin's 50/50 mix.  I used 1/2 pepper, 1/4 kosher salt, and my secret ingredient 1/4 smoked salish salt.  Not easy to find, but it really adds a layer of complexity I feel.  I've been using it in my rib rub for a while and everyone LOVES it.  Oh, one last detail is that I hung the brisket sideways (wider than tall).  My theory was that it would keep more of the meat at the same temp range in the cooker - not sure if it made a difference, but it sounds smart.  :P

So here's the meatporn.







_________________
Weber Genesis E-310
PBC

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 12342
Wow does that look great
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #1 on: June 22, 2015, 08:15:49 PM »
Looks moist and fantastic!
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline CDN Smoker

  • Hero Member
  • *****
  • Posts: 5297
  • Manitoba, Canada
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #2 on: June 22, 2015, 08:24:27 PM »
Fabulous looking bark and still lots of juice, well done ;D
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline teesquare

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11911
  • Brevard NC - Home Of Hillbilly Caviar
    • Savor Spices
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #3 on: June 22, 2015, 08:35:47 PM »
Nothing dry about that flat! BEAUTIFUL JOB!
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline N. Ontario Smoker

  • Hero Member
  • *****
  • Posts: 1488
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #4 on: June 22, 2015, 10:23:43 PM »
Fabulous looking bark and still lots of juice, well done ;D

X2
"Vegetarian" is an old Indian word for bad hunter.

                                Fred

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #5 on: June 22, 2015, 10:29:08 PM »
Looks and sounds excellent - nice finish to the weekend!
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #

Offline spuds

  • Hero Member
  • *****
  • Posts: 3579
  • Girl says Hi from the SoCal Mtns.
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #6 on: June 22, 2015, 11:05:24 PM »
KC-Q,you are one heck of a fine BBQ'er!
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16851
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #7 on: June 23, 2015, 12:07:46 AM »
Good looking briskie. I see the Aaron Franklin brisket "rub" is quite popular these days  ;) 
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline Smokin Don

  • Hero Member
  • *****
  • Posts: 7581
    • Pellet Smoker Cooking
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #8 on: June 23, 2015, 12:36:04 AM »
Nice brisket and good plate!!! Don
Traeger 07E pellet smoker
Weber E210 gas grill
Weber Jumbo Joe Charcoal
Camp Chef Pro 30 gas burner
Camp Chef Iron Griddle
Lodge CI Hibachi
Instant Pot Pressure Cooker
I am not aging, just marinating
I think I am starting to age!
http://pelletsmokercooking.blogspot.com/

Offline sliding_billy

  • Hero Member
  • *****
  • Posts: 10565
  • North Texas
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #9 on: June 23, 2015, 02:33:52 AM »
Looks absolutely perfect.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

Offline akruckus

  • Hero Member
  • *****
  • Posts: 1797
  • Smoking the day away...
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #10 on: June 23, 2015, 04:02:59 AM »
Beautiful flat with some awesome bark
Weber Limited Edition Kettle- Red
PBC
Weber Genesis- "Iggles" Green
NBBD
Ooni Karu

Stone Cutter
Member #759

Offline amshepar

  • Jr. Member
  • **
  • Posts: 74
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #11 on: June 23, 2015, 12:41:29 PM »
Great job.

I use Himalayan pink salt and never use kosher or iodized salt.  The natural salts that haven't gone through bleaching processes such as your Salish or the Himalayan have such a richer taste.  I find I don't need as much salt because of it.  It also has more naturally occurring minerals in the salt that make it better for you.

Either way, keep up the good work.

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16851
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #12 on: June 23, 2015, 12:54:26 PM »
Great job.

I use Himalayan pink salt and never use kosher or iodized salt.  The natural salts that haven't gone through bleaching processes such as your Salish or the Himalayan have such a richer taste.  I find I don't need as much salt because of it.  It also has more naturally occurring minerals in the salt that make it better for you.

Either way, keep up the good work.

We use the pink salt as table salt. Salt that is actually good for you...I am all over that.... :)
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline Smokerjunky

  • Hero Member
  • *****
  • Posts: 1756
Re: OK. Last one this weekend. The Best Brisket I've ever done.
« Reply #13 on: June 23, 2015, 03:04:24 PM »
Fantastic looking brisket!! Several slices of that would make a heck of a sammie!
Grand Slam Pro
Weber Summit