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Brisket


 
M

Mark Booth

New member
brisket_zpsbcf20e98.jpg


1st brisket, just salt and pepper.
12 hours over apple wood. Not much left!
 
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Looks good from here, Mark. I love using applewood for everything, but if you want a more pronounced smoke flavor, try some oak and/or hickory as well. Chunk for chunk, hardwood probably smokes three times longer than fruitwood.

Congrats,
Dave
 
WSM was used
I have been using hickory and apple together, but I wanted to try something different, I would like to try some fresh fruit wood, let me know if anyone has tried this
 
Mark, I've tried fairly fresh peach in my old drum smoker and in the wsm, and I think it's better to stick with seasoned. If you split or cut into chunks and keep dry, it seasons pretty quick, anyway.
 
Mark,

That's one of the best looking brisket's I've ever seen! What process did you use to get that result? My one effort at a brisket was a disaster, but I'm ready to try again.
 
Process was
trim off all hard fat and I trimmed off a small part of the flat (too thin)
salt pepper, cook fat side up
12 hours @250 on the WSM therm (It was probably 12-14 pounds) I sprayed with water to prevent burning 4 times probably, if your looking you ain't cooking!

Rest 30 minutes, I followed Franklin BBQ for cutting it up.
 
Thanks Mark! You just created my next post-freezer clean out smoke! We're trying to empty as much of the freezer to defrost it very soon, so that is consuming most of our meal preps, but I see this brisket in my future, fast!
 
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