Overnight brisket

[ChrisPM]

This was a 12.5lb brisket that cooked over 16 hours @ 225F. The time made me nervous, but it came out great!

 

[Mike from Little Rock]

VERY NICE, smoke ring looks good!

 

[Kendall Cook]

Looking good

 

[guy]

looks good and I bet it even tasted greater.
Let us know.
guy

 

[Ted Tiefel]

Looks very nice. Great smoke ring!

 

[Mike Coffman]

Great brisket Chris!

 

[Kim Drana]

Perfect!

 

[Wolgast]

W0w!

 

[ChrisPM]

Thanks for the kind words everyone! The flat was nice and tender, still juicy and didn't crumble on the ends when I sliced it. Thats a first for me.

 

[Jim Lampe]

AWESOME CHRIS!
Looks Perfect!
Great Colour!!
What flavour wood do you use?

 

[Derek Stapleton]

Great looking brisket!

 

[Gary H. NJ]

Hey rock star! Looks very good -- moist and tasty.

 

[glen jones]

just eat supper but I'd eat a piece of that between a couple of pieces of light bread !!

 

[Michael C.]

Sweet!!!! Looks like you nailed it on this brisky!!!! Very nice job there!!!!

 

[Jeff R]

That looks very good. Care to share more??
Foiled or cooked open the entire time?

Looks nice and moist with great bark.

 

[Ed M.]

Very nice lookin' brisky, Chris!

 

[ChrisPM]

Originally posted by Jim Lampe:

What flavour wood do you use?

I used two fist sized chunks of apple and three half that size of hickory put on at the beginning of the cook. This was also a RO lump cook, no KBB.

 

[ChrisPM]

Originally posted by Jeff R:
That looks very good. Care to share more??
Foiled or cooked open the entire time?

Looks nice and moist with great bark.

Foiled at 165 and cooked until 199. Let sit out about 20min on the deck and put in cooler for 4 hours before the slicing.

 

[Andy Beers]

Awesome smoke ring I bet it tasted great