Brisket Cook: This Was Way Too Easy

[jeff lowe]

I did an overnighter on Memorial Day. 9 lb brisket dry rubbed it just before putting it in the smoker on the top rack with the minion method. It reached its perfect temp of 225 deg. at about 10PM Sunday night and I then opened up the vents slightly more so that all were three were half opened then went to bed. I awoke and checked the smoker at 7AM and the temp was 240 degrees and the meat was already 185! I had expected a longer cook. I put the brisket in foil and then in a cooler for several hours. I took it out later and reheated it in beef broth and it was excellent! Really moist and tender. This was almost too easy! I am thinking of trying my next brisket fat side down and also another one foiling at 160 degrees. What methods have worked for you the best for brisket? What temp do you pull the meat? I think for me I like pulling it at 180-185 deg.

 

[George(moe) Higgins]

I did my 1st brisket cook this past Saturday. Like you I had success as well. Pulled at 185 not using foil. I see no reason to change this.

Leftover sandwiches tonight. YUM. /infopop/emoticons/icon_wink.gif