Smoked at 250 unwrapped for 14 hours until probe tender (around 198 internal) and wrapped in foil and tallow for 6 hours. In hindsight I probably should have let it go for another hour or so until around 203-205F to render more fat, but i was afraid of the flat getting too dry. Came out delicious though!
by zipherus
20 Comments
If you pull at 195ish rest like you did but for 12ish hours. That’s what Goldie’s does
Great first brisket!
No notes, well done 👏
People will nitpick trim etc – all personal preference
That looks fucking delicious and I’d smash 100%
Looks damn good
How the fuck does anyone give an opinion of any value on brisket without tasting it?
No black gloves? No juice squeeze? No flopping test?
This guy clearly doesn’t belong here. Lol
Looks great. I usually let mine go until about 205°, even if probe tender before that
Great first brisket, the trick to avoid a false confidence….it’s not all downhill from here
Where is the smoke ring?
Great bark, great looking fat render.
Solid work.
Beautiful bark and interior moisture. The missing smoke ring is a little sad and mysterious, but glad to read the smoke flavor was there – that’s obviously the most important thing.
Looks dang tasty to me! Superb bark
One day you’ll do a bad one, then discover the chili you make from it is almost as good.
Nailed it!
Looks great. Look into foil boat method. Once you try it you will not make brisket any other way.
Looks awesome, well done!
I declare that we should require a jiggle video whenever someone posts their briskets. You can deceive us with photos but the jiggle don’t lie. Looks great OP, next time twerk that thang
is good.
First brisket… right… LOL…
The first one this week, maybe.
Nevertheless, that’s a damn nice one…
The Council approves!
👍
Looks great. Don’t listen to people bitching about the smoke ring.