The brisket turned out better than the results of the game :D

[Smokerjunky]

Smoked up a small 11 pound prime packer brisket for the Super Bowl.  It went on at midnight Saturday night - 170 degrees for three hours then up to 250 for the next 9 hours (I did wrap in foil when it hit 165 until it was pulled - still have not picked up any pink butcher paper).  Pulled when the IT hit 204 degrees (that is when it "felt" right with probe and was still a little jiggly).  Wrapped in towels and put in cooler to rest for 2 hours so we could eat before the game started.  I did not take any pictures of the point but man it was really good.  I usually make burnt ends out of the point but this one was really good and not too fatty. 

Trimmed up and ready to go on



Ready to enjoy

[HighOnSmoke]

Beautiful looking brisket SJ!

[Pappymn]

How was the moisture?

[tomcrete1]

Looks great!

[Smokerjunky]

How was the moisture?

Hey Pappy - I would rate the moisture on the flat as good and the point excellent. If doing over again I might have pulled it at 200.  The thing I am finding with brisket is they are all very different and that the piece of meat itself makes a difference. There seems to be a fairly fine line between done and overdone on the flats.

[Pappymn]

How was the moisture?

Hey Pappy - I would rate the moisture on the flat as good and the point excellent. If doing over again I might have pulled it at 200.  The thing I am finding with brisket is they are all very different and that the piece of meat itself makes a difference. There seems to be a fairly fine line between done and overdone on the flats.

Let's face it if an 11 pound point was a thing, that is all we would cook. Great job

[Savannahsmoker]

I sure do like the looks of your brisket and I would say you nailed it.

[LarryO1947]

 

[rwalters]

Excellent cook!!

[GunSlinger]

Looks great! Really like the bark shot too. 

[smoker pete]

SWEET!!!!