Just joined the sub. Figured I'd post up a brisket as I haven't done one in a while, and I'm craving it. Overnight cook at 185, wrapped at 4:30 am, bumped the temp up to 300 and brisket up to temp by 8 am, left to rest in a warmer til 5ish pm.
by Disastrous-Newt-3254
5 Comments
From the third picture, it looks like it turned out perfect. What grade was the beef and how was the bark?
how many times did you cook a brisket? it looks very good!! maybe the bark should be just more consistent. how do you track your cooking session?
I was at a family event last week where my cousin made some very disappointing dry brisket. He said he hasn’t done one in a while. You haven’t done one in a while too, yet yours look more than just edible. Your timing looks perfect. Nice job.
Very nice! Hope everyone enjoyed that beautiful brisket!
Nice!