One of my best Briskets

[Dan Krause]

Been a long time since I have posted anything here (or for that matter smoked anything). Now that the move into the new house is complete, I set up the smoker and did a low and slow brisket. Did a simple salt and pepper rub with a little garlic, rosemary, and cumin powder. Unfortunately, I couldn't find any large chunks of oak on short notice, so I used chips. I should have reloaded more chips throughout the cook. The meat did need more smoke and the smoke ring was small. However, it was very tender and tasty. Used good old No. 5 sauce on it.

Here it is after 10 hours on the smoker, prior to wrapping:


After a total of 16 hours of cooking and 4 hours of resting, sliced and ready:


On the plate:

 

[JSchlegelmilch]

That brisket looks fantastic! It has been too many months since I made one...may have to change that!

 

[Tony R]

Looks perfect to me!!!!
I love this pic....

 

[Bill Schultz]

That is a thing of beauty Dan, well done brother

 

[Gregory R]

That is just mouth watering!! Well done!!!

 

[Robert T]

Looks great. Is that a home made sauce?

 

[John Wheeler]

Yummy! Good cook.

 

[Sheila Cochran]

Looks SO good I wanted to reach into my monitor and grab a piece! Great job Dan!!

 

[Jim Lampe]

VERYnice Dan!!

 

[S.Six]

That looks awesome! Great job!

 

[Gary S]

I would definitely say you nailed it Dan!

 

[James Payne]

I'd love a piece of that! What sauce is that?

 

[Paul Kastner]

Think it turned out perfect.

 

[Tim McCann]

Welcome back Dan, great start-up!

 

[Michael C.]

Your Brisky looks Fantastic!!!!! Low and slow, is the only way I do my Briskets. Nice smoke ring there too! yum!!!!!!!!!!!

 

[John Solak]

That is one fine looking brisket!!

 

[James N]

That's brisket perfection right there.

 

[Dan Krause]

Looks great. Is that a home made sauce?

It is, but it is the No. 5 sauce recipe from this very board. All I did was use a little less vinegar in the mix.

 

[Steve_Williams]

Looks great!