Labor Day Brisket


 
John Solak

John Solak

TVWBB 1-Star Olympian
SmokyOkie Style. http://www.theqjoint.com/forum/showthread.php?t=135

Rubbed the brisket with Head Country Rub and used red oak for smoke and cooked at 250*, total time on the smoker was 8 hours

The sear
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Brisket is done
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Au jus, the liquor from the Food Gods
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Brisket is resting now, gonna wait at least a hour to slice it if I can wait that long. The house smells fantastic.
 
Triple wrap that beauty, I will be there shortly! I see you have one of the ingredients for #5 sauce ready!
 
Removed the point. I'm gonna put it in a food saver and freeze it and try my hand at some burnt ends at a later date.
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Sliced flat.
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Plated. Brisket open face sandwich with some as jus, some leftover cole slaw and some doctored up store bought potato salad.
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I need to start doing more briskets, it was great.
 
That looks incredible John! Love the searing pic. Do you think that adds something? Never seen it done that way before, but in my head, it sounds like it'd be great.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
That looks incredible John! Love the searing pic. Do you think that adds something? Never seen it done that way before, but in my head, it sounds like it'd be great. </div></BLOCKQUOTE>

I think you almost have to sear using this method because the brisket is cooked in an aluminum pan the whole time its on the smoker and wouldn't get much color without searing. This method is almost a no brainer way to cook a brisket, you won't get much of a smoke ring but there is plenty of as jus and I would rather have that than the smoke ring
 
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