Easter brisket smoke

[JasonBoswell]

High heat method.


Updates to follow...

 

[Monty House]

Looks like nice uniformity across the flat end.

 

[DennisM]

Looking good

 

[Don Reed]

I'm a convert to the HH method for brisket myself. looks good so far.

 

[JasonBoswell]

Done, point separated from flat and smoked for an additional hour... final preparation tomorrow. .. night boys!

 

[Enrico Brandizzi]

Wow! Great job! I need more pics and details!

 

[Dave Russell]

The bark looks pretty dang good from my phone! Hope it turns out good for ya!

 

[Jay]

looks great

 

[JasonBoswell]

Tasted awesome, very tender, I wont do an overnight smoke again, unless I want an excuse to stay up and drink beer

 

[JasonBoswell]

Wow! Great job! I need more pics and details!

What would you like to know? Ask away!

 

[Enrico Brandizzi]

Here i am. Ok ..... Cooking T ? You say high, but how much? Water in the water pan? Did you foil? If so, alone or some liquid in? How long does it cook? Final IT?
Thanks in advance.

 

[Dave Russell]

Jason.....Where's the BEEF?

 

[JasonBoswell]

Here i am. Ok ..... Cooking T ? You say high, but how much? Water in the water pan? Did you foil? If so, alone or some liquid in? How long does it cook? Final IT?
Thanks in advance.

Cooking temp 325-375
No water in the pan
Foiled @ 170 IT on the flat
No liquid in the foil pan to start (the brisket dripped its own liquid)
Cooking time 2.5hr before foiling, 2 hours after
Final internal temp was 205 but I used the probe tender method. The probe went in the flat like butter