Best Brisket Ever in Amerique !!!

bacchus2bMember

I have had my Amerique for 2.5 years now and feel like I have mastered Ribs, PB's, Fish, and everything else other than Beef Brisket.

Trying the recommended method at 225 gave me an overdone flat with a perfect point. I tried fat side up, fat side down, choice Brisket, Select Brisket, Rubs, etc. until I recently started playing around with temperature.

This weekend I stuck two 16 pound select grade briskets in the Amerique fat side down with about 6 oz of Hickory Chunks and I went the first ten hours ay 200 degrees,and then I took it up to 225 smoker temp for the next 12 hours.

When my Briskets hit 192 internal I FTC'd them for about four hours which allowed me to get some ribs going, then I pulled them out and the flat was moist and juicy, just like I have always wanted!

I know a lot of folks go with a lower temp up front to get more smoke flavor, but it was all about juicy Brisket for me!

5/30/118:19 PM

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pagsMember

Your 192* finish temperature and the 4 hour FTC probably helped with the moisture and resulting tenderness. Great job.

5/30/1111:04 PM

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tomMember

If you got select to turn out to suit you,you did a fine job.This is why we tell folks to quit studying and go cook something.Then take good notes ans adjust one thing at a time,until it suits you.

Those notes are what makes even the best comp cooks good.

5/31/117:20 AM

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