Ive had my cookshack for 3 yrs and have done lots of woderful stuff but the brisket had eluded me i had only done one so far and it was not that good. Well ive had done 2 but i cured one and made pastraimi. Was at the market the other day they had whole brisket on sale so lets try it again. i searched for the right way to do it and found there is a lot of different ways. then i saw the kiss post so i just put a simple rub on and in to the smoker it went.
at 187 i did the fork test and it was ready to come out. i wrapped in foil and towels and into the cooler it went. i had guest comming over in the evening so i bought some bbq sause in case it was dry. let me tell that it was moist and there was no bbq sause used. so i would like to say thanks to all of u that post on here and make good food possible. and if its ur first time use the kiss method (keep it simple stupid)
ok heres the times and temps
smoker at 225
brisket temp at start 45 degrees
put in smoker at 10:00pm with 6oz of hicory
pulled out at 11:45am temp 187 degrees
foiled and in cooler for 4 hours
Thanks again
Tim
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