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Texas Brisket


 
Dang Kemper, all this waking up at odd hours to create these beauties.

Do you get ever get BBQ lag? Jet lags distant cousin.
 
Kepmer, I am taking it for granted you dont crutch your briskets? I am having issues timing briskets (always crutch them around 160* internal). I have had a brisket in the WSM take 11 hrs, and the next one was done in 7. 15 hours sounds like a hell of a cook that i would enjoy doing all night. The last time I attacked a middle of the night smoke, the damn brisket was done at 9am.

rb
 
I seldom do the Texas Crutch. I have plenty of time. I believe the Bark is better when you don't wrap. I believe in low & slow for Brisket. I cook at 225 over Hickory to IT of 203
 
Good looking brisky Kemper. I think that's why I haven't done one, I'm not getting up at 0 dark thirty to go outside and fire up a smoker and then hang out half asleep for 15 hours. Not going to happen.
But I do envy those of you who do.
 
Outstanding job on that meat Kemper, but getting up in the middle of the night No Way. Years ago maybe but not now. That is some delicious looking meat anyway.
 
Looks awesome Kemper! Are you sure we're not related?? LOL!! After an all night pork shoulder, and butt, I did my first WSM all night brisket this past weekend. It was a 15lb packer, took 17 hours at 225*-230* to get an internal of 200* in the flat...also my first low and slow. Turned out really well...especially the point. I knew it was gonna be good when I picked it up and got the jello feeling. But, I've gotten to where I wish I could just buy brisket points...save those flats for people who want to put them in the oven. I never eat the flat, and even when I order brisket at a Texas barbecue joint I always tell them from the point. If they don't know what I'm talking about...and some don't, I leave. I always tried to hit a 200* internal in my old stick burners and they always turned out great. But, this one seemed a tad over-cooked to me, as it tried to shred when I cut it. It was still juicy and tender, but I'm thinking of pulling it at 195*-197* internal next time...or wrapping it during the stall for the rest of the cook. I'm not used to wrapping anything, briskets or butts, so I don't know about that either. I do love the WSM though! I put my brisket on at 10:00pm Friday night, and went to bed about 11:00. Got up the next morning and added extra charcoal about 9:00am Saturday morning, and it finished up about 3:00pm Saturday afternoon. I didn't have to do a thing, just let the WSM with an Auber temp controller handle it all. It's making me very lazy. Will post pics about it in a bit.
 
Wow, Kemper, looks great! I wish briskets that looked like that were easy to come by out here on the west coast!

R
 
MickHLR said:
Looks awesome Kemper! Are you sure we're not related?? LOL!! After an all night pork shoulder, and butt, I did my first WSM all night brisket this past weekend. It was a 15lb packer, took 17 hours at 225*-230* to get an internal of 200* in the flat...also my first low and slow. Turned out really well...especially the point. I knew it was gonna be good when I picked it up and got the jello feeling. But, I've gotten to where I wish I could just buy brisket points...save those flats for people who want to put them in the oven. I never eat the flat, and even when I order brisket at a Texas barbecue joint I always tell them from the point. If they don't know what I'm talking about...and some don't, I leave. I always tried to hit a 200* internal in my old stick burners and they always turned out great. But, this one seemed a tad over-cooked to me, as it tried to shred when I cut it. It was still juicy and tender, but I'm thinking of pulling it at 195*-197* internal next time...or wrapping it during the stall for the rest of the cook. I'm not used to wrapping anything, briskets or butts, so I don't know about that either. I do love the WSM though! I put my brisket on at 10:00pm Friday night, and went to bed about 11:00. Got up the next morning and added extra charcoal about 9:00am Saturday morning, and it finished up about 3:00pm Saturday afternoon. I didn't have to do a thing, just let the WSM with an Auber temp controller handle it all. It's making me very lazy. Will post pics about it in a bit.
Click to expand...

Sounds like you did a good job Mick. I like mthe point as well. Maybe next time put the probe in the point instead of the flat. I personally like the flat so I always put the probe in the flat & cook to internal temp of 203. Sounds like you did everything right.
 
Nice Brisket Kemper, got one in the fridge waiting for the weekend. Not getting up during the night here either. We get up early enough with the dogs.
 
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