Second brisket, success!

[Eric-NH]

Decided to try a second brisket for my Movember fundraiser party last night. The overnight temp Friday was going to be a mild 50* so I decided to capitalize. So, this time was a 16 lb brisket, pre trim. Started the performer at about 0315, had the brisket on by 4. Pulled and wrapped when it stalled about 174*, then cooked until it seemed to stall again at about 191*. Actually started falling so I decided to pull and throw it in a cooler to rest at about 2 pm. Cut into it at about 530 or so. Holy cow was it delicious and SUPER tender. Almost hard to pick up a single slice without it falling in two. Actually had 2 people that do a lot of smoking/grilling give it an enthusiastic thumbs up. One of them wants me to come show him how to do it next time he's cooking one

 

[Timothy F. Lewis]

Excellent work! Im telling you, the long rest is your best friend with a large piece of meat! I did a pair of butts one time and the turnout was smaller than expected so, I just left the second one in the cooler for about five hours…WOW! The texture and moisture content went to 11,

 

[John Neuser]

Eric, that looks great. I love cooking briskets. The bigger the better. I'm so impressed that you were able to put the beast on at 0315! Those days are looong gone for me.

 

[Eric-NH]

Eric, that looks great. I love cooking briskets. The bigger the better. I'm so impressed that you were able to put the beast on at 0315! Those days are looong gone for me.

My alarm is set for 4 am daily anyhow, I'm usually in the gym for 430. I'm used to early rising already so it wasn't too bad

 

[Mark Silver]

My alarm is set for 4 am daily anyhow, I'm usually in the gym for 430. I'm used to early rising already so it wasn't too bad

 

[Tony Coloma]

Whoa. Nice looking. What temp?
The long cook and rest boom excellent

 

[ChadRex]

Amazing work. Looks like you nailed it! That smoke ring on the flat looks perfect

I am smoking our Thanksgiving brisket today. its been in the mid 60's most of the day ( Tomorrow is going to be cold all day, ).
trimmed and seasoned last night. Put mine on around 5:00 am . At around 170 I foiled boated it Chudd's style. I hit it with an occasional light spritz (apple cider/water/Worcestershire). the bark is setting nicely.



I'm almost ready to pull it into the cooler rest. Wife is got the oven occupied.

I hope mine turns out half as good as yours.

 

[Jabe G]

That looks fantastic!

 

[Eric-NH]

Whoa. Nice looking. What temp?
The long cook and rest boom excellent

I pulled it at able 190, cooked mostly between 225 and 275

 

[Tony Coloma]

I think that beef was in the zone. 180-190 zone. Long enough to really do well.