Salt and Pepper Brisket

[Anthony Hunter]

I was inspired by my visit to Franklin BBQ in Austin, TX. I thought I would try to do a Texas Style brisket in my WSM. I cooked it at 250* for about 6 hours, until the color was right, and it had a nice jiggle. Then I wrapped it in butcher paper and put it back on the smoker for about another 6 hours. It really looked great, and I could tell by feel that it was done (I've been working on that! ). So, after resting a couple of hours, this is what came out. Very, very juicy and tender. I used Kingsford briquettes and a mix of hickory and apple wood. I'm a little ticked off that I didn't get a smoke ring with such a perfectly cooked brisket though.

 

[John Solak]

That is one juicy looking briskest!!! Nicely done and your pictures look fantastic too!!

 

[Ryan P.K.]

I have a brisket in the freezer that I need to smoke up soon. You are inspiring me!

 

[NeilH]

Nice 2nd post Tony. No smoke ring needed on that bad boy.

 

[Dwain Pannell]

That's a great lookin brisket. Nice job!

 

[MichaelD]

I was inspired by my visit to Franklin BBQ in Austin, TX. I thought I would try to do a Texas Style brisket in my WSM. I cooked it at 250* for about 6 hours, until the color was right, and it had a nice jiggle. Then I wrapped it in butcher paper and put it back on the smoker for about another 6 hours. It really looked great, and I could tell by feel that it was done (I've been working on that! ). So, after resting a couple of hours, this is what came out. Very, very juicy and tender. I used Kingsford briquettes and a mix of hickory and apple wood. I'm a little ticked off that I didn't get a smoke ring with such a perfectly cooked brisket though.

I've done two briskets with this method over the past two weeks and neither of them came out with more and a 1/8 of an inch of smoke ring. Super juicy and tender though. Some of the best tasting brisket I've eaten too.

Looking at this google search it looks like Franklins briskets come out the same way a lot of the time. Tiny smoke ring.

 

[JimK]

Outstanding looking brisket. Nicely done.

Oh, and welcome to TVWBB too!

 

[Jon K]

Great looking brisket Tony. I guess I know what I'll be doing this weekend.

 

[Noe]

Perfection Tony, smoke ring adds nothing to the cook, smoke ring is just for show.

 

[Rich Dahl]

That looks great! If it tastes great no worries about a smoke ring.

 

[Jim McKelvey]

Awesome looking brisket Tony! Looks super juicy / tender!

 

[Anthony Hunter]

Thanks everybody for the kind remarks. I'm going to do another one for WSM Smoke Day. I hope it comes out as good.

 

[Svein]

Fantastic looking brisket Tony.

 

[Enrico Brandizzi]

Nice and looking moist! Complimenti!

 

[Hamilton Barnes]

Nice work, looks great!!!

 

[Cliff Bartlett]

Beautiful Brisket. Great job.

 

[Danny B (Albany GA)]

Looks great. Did you have water in the pan? I've noticed that smoke rings are not as good when using water.

 

[Bob H.]

If you have the flavor, the ring is just window dressing. Keep it up and you might put Aaron out of business!

 

[Tyson]

Looks great. How did it taste? Did it have a nice smoky flavor?

 

[Frank H]

That is just gorgeous. I bet that makes a killer sandwich.