~13lb Costco Choice Brisket
Honey Mustard binder, Texas Brisket Kosmos rub, 45min 'dry brine' rest (would've preferred a full day in the fridge)
10.25hrs fat cap up @225F with SuperSmoke, 170F internal temp
Light spritz with Apple Juice
Wrapped in butcher paper and pulled at probe tender in 2/3 or 3/4 of Brisket, one side of flat was a little firm and only 194F internal while point was 207-209F (and had been for >1hr.
I was concerned I would over cook the 2/3rd of brisket trying to get the last bit to be probe tender.
I know I left a little too much fat on in the cut shown and will trim that better next time.
Open to constructive criticism, and subjective opinions on all aspects. I am especially looking for feedback on the trim, as I did the best I could to follow the Meatchurch video but am not confident in my trim.
by SilenceDobad6
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Looks good to me.
How did it taste?
Aaron Franklin has a great brisket trimming vid on YouTube. Helps explain how & why you trim, and not just the fat – the shape of the packer is important to the smoke flow and adhesion too.
It’s your first, I’m sure it was good, and you have great bark. Just adjust minor things that you realized after (trimming) and give it another shot. Practice makes perfect but you are on a good start
Aside from what you mentioned with needing more fat trimmed off. It looks good
You must get black gloves for pictures on this sub is the best advice I can give. Also, thank you for not squeezing all your hard work out of it for a picture.
Looks great! There is no right way to cook a brisket from what I learned. There’s a lot I’m working to fine tune but what has been working for me and I’m keeping constant so far is: temp probe on the flat side right before the fat that separated the point. Make tallow out of the fat trimmings in the smoker while it was cooking and spread some of that over it when I wrap in butcher paper. Give the point a temp/resistance check when it hit 190 (best analogy I found was like putting a stick into a jar of peanut butter). If the consistency is right and I’m getting temps between 190-195 I pull it…let it rest on the counter for 30 minutes then pop in the cooler for about 2 hours if I can.
What I’m working on is getting the bark to set up better (like yours in that pic quite frankly). I’m also going to try injecting the tallow back into the flat it in addition to wrapping with it.