Dining and Cooking
Birthday Brisket
In Smoking

Birthday Brisket


Rate my brisket please! Please see the pictures attached and the recipe below.

  • prime grade brisket (I think 15lbs before trimming)
  • water as a binder, franklins brisket rub and I added extra freshly ground black pepper as well
  • post oak pellets
  • smoked at 225 for 4 hours then bumped up to 250 until internal temp was around 170. Foil boated and bumped temp up to 300 until internal temp was reading between 185 and 205 (cook was really uneven but was probing tender in the majority of the brisket)
  • spritzed with water every few hours as well as rotated the brisket to try to help with uneven cooking
  • wrapped in butcher paper with smoked tallow and clarified butter and put into a foil tray covered in foil and immediately placed in my DIY sous vide cooler at 150 for 17 hours (idea from smoke trails BBQ and the first time trying it out)

Overall I am happy with the results. The brisket was tender, juicy, and flavorful. The only thing I didn’t hit was the pull apart on the flat as it was harder to pull apart than I wanted it to be. It was still really juicy and tender and was reading between 195 and 205 when I initially pulled it out of the smoker so not sure what was wrong.

Next step is to finally buy an offset smoker as I think it will be a game changer. Let me know what offset you suggest that is budget friendly!

by NecessaryInside3653

21 Comments

  5. theMadScientist87

    Looks awesome! I gotta check out that DIY sous vide cooler trick you mentioned! I got a Yeti but not sure if that would be enough to maintain temp for that long.

  6. ZxDeadEchoxZ

    Well done all the way around but MY GOD what a beautiful trim job!

  9. LankeeClipper

    Fantastic!

    I spent longer than I should have admiring the first picture because the trim was so glorious that I didn’t even notice the other pictures for a while.

  10. Brownie2440

    Dam that looks good! Let me know the next time you’re setting up. I’ll bring the beer and give you my honest opinion.

    Also, Happy Freaking Birthday

  12. Sigma--6

    So how does the cooler work and what temp when you finally serve it?

  13. GameTime2325

    My unpopular opinion: that’s overly trimmed. I get that the meat can be reused, but if I’m cooking a brisket for 12+ hours, I want to get my moneys worth

  19. godspeedjc

    Looks great, what’s in that pan of stuff catching the fat and juice?

  21. YerBeingTrolled

    Excellent trim, but where tf is the bark? Thing is brown not black

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