5lb Brisket before trimming. Used Sucklebusters SPG and EV Olive oil as a binder. Sat in fridge over night to let the SPG stick. Threw it on the Dualfire at 0530 at 225 until internal temp was 170. I then Wrapped in butcher paper at 1100, and put it back on fat side up, and bumped temp to 250. Ran it like that until about 1530, then unwrapped it and sat it back on the grates, meat side up, until temp was 200-203 when probing it, which was about 1745. Rested it in butchers paper on the counter for 90 minutes. That brings us to the picture.
by xXDarkHolidayXx
18 Comments
Looks good. I let my briskets rest for a few hours, but to each his own. I can’t wait sometimes as well 🤣
Terribly. Give me your address and I’ll come take that off your hands.
How did it taste?
That’s all that matters
Looks same – probably better – than my first time. My first few were at 225 on pellet grills to get as much smoke as I could. Just takes forever and dries out a lot of moisture.
Biggest change I’ve done is to aim for 275 for briskets and Dino ribs. Faster cook time came out way moister. I’ve switched to a Weber Smokey Mountain also, but I think the temp increase helps the most.
Not bad seen way worse on here
Biggest thing is upgrade the quality of meat and be more judicious in selecting the brisket.
Pretty solid!! Great bark!
Looks a bit dry, but looks better than I could do.
How’d it taste?
Nice smoke ring myman. I tried a few times… never looked as good as yours.
Good smoke ring!
Not too rare!
😊😊😊😊😊😊😊😊
Looks nice
A hell of a lot better than my first time lol
It’s way better than my first brisket, and that’s amazing for a 90-minute rest. Good job!
Who’s bringing the slaw, homemade pickles, and fluffy fresh buns?
Looks great – how did it taste?
Well done. Nice write up process.
More like congratulations than well done
Needs banana for proper size comparison