Another attempt at this challenging cut of cattle. I prepped it just as I did the last one, however this time I left it in longer.

10.35 lbs
2-3 oz hickory
218 degrees

Let smoke for 12 hours to 190, removed, wrapped in foil and stuck back in for 2 hours to 200 degrees. Stuck in the broiler for 5-7 minutes to char the fat cap.







This time I made a couple of slits in the fat cap to be sure that I cut it across the grain. All in all, my best attempt yet....Thanks Cookshack!

looks really good to me!!!!!!!!
jack

Looks good!! If you want less or not much fat left on the finished product you should trim it more instead of just making slits in the fat.
When do we eat?

L.A.BBQ,

Looks right to me - the proof is in the taste and I know it was PERFECT. Extra good pictures.

Had one this weekend, thanks to prisonchef313's rub recipe. Sunday, we had one meal of it leftover, vacuum packed it and froze it. We couldn't stand it - thawed it out Monday, heated it up and ate it too.

smokemullet

I've tried a couple of briskets and none have come out as tender as I'd like. I've bought some in grocery stores without much fat on them. Is this the (a) problem?? JP mentions to trim the fat cap. Is this before or after cooking? Thanks!

Kully,

Describe what you're buying. The weight will tell us a lot. A lot of what people are buying at flats.

Take a look at Brisket 101 and see if yours look like mine:

Brisket 101

LA BBQ

THAT LOOKS GREAT HAVING A PARTY ON THE 18TH CAN I GET TO DO THIS AT MY HOUSE?

LOSTTXN

Lost Txn - I read your post about the 55. I'd stick all of them in that badboy....why make your job that day any more difficult by monitoring 2 cookers. As an fyi, this can be a tough cookie for your first smoke, but it doesn't have to be. Here's what I know....

1. Buy "choice", not select. It's worth it, and much more forgiving!!!

2. Use a thermometer. Don't remove the brisket before 190 degrees minimum. Go for 195-200.

3. Don't oversmoke! If you think it's too much wood, it probably is.

4. When you think it's done, it's not! Stick it back in for a couple of hours.....

I'm generalizing a bit, but if anything, give yourself plenty of time. Put them on at Midnight, not 3:00am, that way you get more sleep. Good luck!

sure does lokk good but i dont see a smoke ring dont get me wring i'm no pro at all but every brisket class i've went to they talked about asmoke ring arround the meat and yes instead of cutting across it i myself would trim that bad boy down some but the main thing here is this A)you had fun (B)everybody got full and i dont know about you but that always does a mans heart good keep up the good cookin

big orange
in a cookshack sm150 model the ez'est way to get a smoke ring is to add a lump of charcoal along with the wood. the nitrates (or is it nitrites?) will give you that ring.
now as everyone here knows how i feel about tenderquick, lol, you can get a killer ring using it!!!
jack
ps man it killed me to give out that cheater piece of advice but that's the way some do it