Finished a 9.5 pound brisket on my Asmoke essential- Foil boat bark went crazy
22 hour Dry brine followed by
18 hour smoke at 250 (smoker, pulled Off and foil boated at 160 with tallow on the bottom.
Ran it to 195 (at 2am ugh) then wrapped in butcher paper with tallow.
Followed by a warm oven hold at 145/150 (confirmed by additional thermometer) for 15 hours
Tasted amazing, super juicy. I wasn’t the camera man so I have minimal photography.
Where can I improve? Would have going to 205 been better? I felt by taking it to 195 and wrapping – followed by an almost immediate placement in butcher paper then right into the warm hold oven would give me a few more carry over cook degrees.
by Ok-Singer6121
27 Comments
I think I’m boutta bust
Cool to read as my last brisket I did was very similar method. Dry brine. 250 most of cook, longer hot hold. Pic below
https://preview.redd.it/giwjllaqjjff1.jpeg?width=4284&format=pjpg&auto=webp&s=ba6b91e17b2aa889ed2d80622d6890021a9b2fa6
What cut did you use? My mouth is watering. Brisket for me is a journey I’ve only done 3 but I’m feeling one coming soon. Above was snake river Wagyu black but I want to try a prime to see if I can replicate.
Strong work 💪🏼
Awesome!
Dear Lord, you just got yourself a foil boat convert.
Bark looks immaculate but he has the black gloves, so figured this was gonna be a good post… then I noticed the knife was sharp— OK maybe just a coincidence, no need to jump to conclusions; he still has a chance to redeem himself… Finally, this guy has THE AUDACITY to NOT squeeze the ever-loving juice outta the dang brisket?!? What is this sub coming to???
Excuse me… What do you think you are doing with a sharp knife… Have you not seen 99% of the posts on here!
The thing does appear to have been done. She’s beautiful. Well done!
Knife bandits are coming 😎🍿
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Sharp knife and no squeeze? I think you might have posted to the wrong sub.
I was a meat cutter for a number of years and cooked que for twice that and that knife is the way. Sharp good sized handled well. Looks great
Looks great
Thank you for not squeezing out all the juices. A real professional move there.
Never wrap to rest under 198… Beef fat renders between 198 and 205. Even if you anticipate a temperature rise after wrapping, you could end up without the juicy brisket you wanted. I hope this helps. Great looking meat (that’s what she said).
That looks AMAZING
Some of these hold times are just absurd, imagine starting a Cook on Friday and waiting damn near until sunday to eat it
Bang up job, 18 hours at 250 for a 9.5 pounder though seems like the ambient reading is way off. What’s your thermometer setup?
I just saw food porn, and I want to rub it all over my face!!!
Man you killed it! Looks beautiful & cut like butter. Have a link to the knife?
You sure did, bro!!
Finally someone knows how to slice
Why use foil boat and butcher paper methods?
I made noises that would get me arrested if I made them in public.
As per the other comments, wtf are you doing not sawing at your brisket?
How are we supposed to question how good a job you’ve done by fooling us with a sharp knife?
achievement unlocked
No doubt that brisket had the jiggle. Nice work
I want to chomp on one of those pieces.
I would love to eat brisket sometime but I don’t have a good grill and don’t know ow where to find a restaurant that serves it