Just did my first brisket without foiling at 160˚ and came out very good! It had a decent bark and lost very little moisture. it was a 6.7# choice flat. Used 3 oz of oak. Cooked at 225˚ at first but temp seemed to be climbbing too fast so I knocked it down to 200. Total coooking time was about 8.5 hrs, taking it to 190˚.

Now I did foil after pulling just to let it rest for a bit, probably about 1.5 hours. It sliced well and has plenty of moisture. Definitely not dry at all.

Going to try to post a couple of pics.








Yeah, I know my slicing needs some work but "hey!" even the thick pieces were very tender!!!

Looks great, neighbor! Now you know the Okie is gonna come on here and say foiling after cooking is still foiling! Did you drizzle something on before the foil wrap? Looks like some sauce maybe. Sounds like it cooked to 190* fairly quick. Did you inject it?

Wheelz, howdja get the nice smoke ring? I haven't had much luck with the charcoal trick. Didja use some TQ? Whaja rub it with to get that nice color? If it tastes half as good as it looks it's a winner.

TaktEz - My rub was BRITU and "yes," I used 2 lumps of Kingsford along with my 3 oz of oak. You ought to give the charcoal a chance if ya really want a smoke ring. I've always had success with it - ribs, brisket, butt, etc. Only thing I've ever used TQ on is jerky.

Wheelz, thanks for explaining that post, I was having trouble following the thread. Coincidentally, after a series of mediocre non-foiled briskets, I Texas crutched it for a change of pace. Came out great...sorry, Okie.

Wheelz, looks great! I can't wait to try.

quote:

Originally posted by Wheelz:
Whoa! Three posts up is a post (I am guessing by Smokin) that has my signiture but it's not my post. What's going on?

New one on my, since I have admin right, maybe I click some weird combination of buttons. I deleted it.

quote:

Originally posted by KCAL56:
I Texas crutched it for a change of pace. Came out great...sorry, Okie.

I'm not a fan of foil (I think I'm on record) BUT...

If it helps you, then use it. Briskets are tough enough, if you're not having success with one method and try another.

The end result is what matters (unless you're boiling the ribs, then I WILL draw a line)

Glad that it worked.

Wheelz, thanks for the info. The charcoal I've tried was Chinese lump. Next cook I'll give the Kingsford a shot.

TaktItEZ -- Just make sure you don't pick up that quick-light stuff unless you like thee taste of lighter fluid!

Thnx Dennis! Give it a try. Heck! If it's over-done it's kind of like jerky and still edible

Bought a bag of "Chinese" charcoal at the local Mart-Mart for grilling ... big mistake! I threw it away -- the stuff smelled like burning sulpher!
I use Kingsford or Royal Oak for a smoke ring ... only one briquette per load has worked for me.

Wheelz,
The flat-cut brisket looked great! I could almost taste it chopped up with a drizzle of Cookshack BBQ sauce on an onion roll and topped with my 'Killer Koleslaw" recipe -- oh, yeah ... now that's real "Q"!

quote:

Bought a bag of "Chinese" charcoal at the local Mart-Mart for grilling ... big mistake! I threw it away -- the stuff smelled like burning sulpher!
I use Kingsford or Royal Oak for a smoke ring ... only one briquette per load has worked for me.

That's really strange. Most Chinese and Indonesian lump is longer burning, hotter burning and has absolutely no odor whatsoever. I used it for years in my offset. The stuff they sold you must have been made from compressed bat guano.