Texas Brisket


 
C

Cisco A

New member
Picked up a small 10lb Brisket at the local grocery store in Houston. Trimmed her up a bit, but left some fat on her. Since this is Texas, salt & pepper (40/60 mix) will do!

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Did an over night cook. Started cook at 11:30pm on my WSM and let her run at about 250 degrees. Placed probe in the flat section of the brisket. Woke up at 7:30am and she was done, pulled her at around 205 degrees (overslept!). Wrapped her up in foil and towels, let her relax for a couple hours in a cooler. This is the finished product:

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Brisket slices:

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Overall, pretty good brisket considering this was my first time for brisket on the WSM. Flat was not as moist as I would've wanted but overall, good eatin'!
 
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Wait a minute -

I thought you said this was a TEXAS Brisket? - Are you sure that they allow Briskets that small in the Lone Star state?
(just kidding, of course...)

That looks awfully darned GOOD to me. There's been some mighty tasty brisket-action going on at this site lately, and yours is no exception.
Keep on keepin' on :wsm:
 
Ron G. said:
Wait a minute -

I thought you said this was a TEXAS Brisket? - Are you sure that they allow Briskets that small in the Lone Star state?
(just kidding, of course...)

That looks awfully darned GOOD to me. There's been some mighty tasty brisket-action going on at this site lately, and yours is no exception.
Keep on keepin' on :wsm:
Click to expand...

I think that's just for one sandwich :) Awesome looking brisket
 
Cisco A said:
Overall, pretty good brisket considering this was my first time for brisket on the WSM. Flat was not as moist as I would've wanted but overall, good eatin'!
Click to expand...
Man you're a tough crowd, cuz that's out of the park my friend
 
Overall said:
Hey Cisco, now that is an outstanding looking brisket right there! Looks like the perfect bark, good and juicy point. It is amazing what just salt and pepper can do with a brisket, short ribs, or a shoulder clod. I felt the same way on my first brisket on the WSM...my flat wasn't as moist as I wanted either, but my point was perfect. And, since I never eat the flat anyway, I didn't care. Personally, I'm not even a big fan of flats from Franklin's Barbecue, or Louie Mueller's Barbecue, or Snow's Barbecue, or Pecan Lodge...the top 4 joints in the state. ;)
Click to expand...
 
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