Took a gamble and smoked my 2nd ever brisket for about 30 people at my wedding shower. It was a huge success, everybody loved it and I only got to eat a couple of pieces. It was gone in like 15 minutes.
14 pound brisket from Costco smoked on a Weber Smoky Mountain at 285 using Kamado Joe lump charcoal and hickory / cherry chunks. No wrap. Smoked for 13-14 hours until probe tender (206 degrees for this one) and then rested to 170, and held at 170 in the oven until ready to serve. Dry brined the brisket for 1 day. Covered in 1 layer of SPG and then another layer of pepper right before the smoke.
Flat was a little dry but the point was juicy af.
by Embarrassed_Matter3
15 Comments
I suspect your hold temp in your oven was higher than 170 as many ovens start to cycle when they hit the set temp. That may account for the flat drying out a bit. How long did you hold for?
I hold mine wrapped in butcher paper, placed in foil pan, 1cup of water and apple cider vinger, then wrap the pan with foil .. thank me later 🤟🏾
It looks good .. 👍🏽
Nice color. I love the hickory/cherry combo myself.
Isn’t that a question for your wife, GF , partner? I think you did a good job. But if I hold in oven I put tallow on it.
a little high on the cook for me, i keep it 250 or below. it’s hard to maintain in my smoker.
keeping it in the oven is always a move, i wish i had one that was better at keeping it at a consistent temp
Sounds like you know what you did wrong and how to improve it next time. For someone with little experience this looks great!
If you hold at 170F you are still cooking during your hold. Take a cooler and put some towels at the bottom. Pour boiling water over the towels and put your foiled brisket in. You will be able to hold around 130F for 4+ hours.
It’s not the end of the world. Life goes on bro ..
My biggest critique is that I was not invited
‘Gone in 15 minutes’ is both a nice testimonial, and a worthy hat tip to the chef from the participants for the effort made. I smoke more brisket points than flats for just your reasons & always look forward to reaching the 205° & the wood choices plus that lump charcoal imparts good flavor.
Looks good to me!
But some rendered tallow under it on the full for the rest.
Looks great, and beautiful even slices.
Me Pondering: Hmmm yes that is indeed meat…
Me Critiquing: …THAT I WISH I HAD
looks great, good work
That’s what she said