It was a brisket kind of day!

Discussion in 'Beef' started by mossymo, Oct 12, 2014.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    9 1/2 pound packer brisket was seasoned with Tatonka Dust and turbinado sugar, and was smoked with cherry chunks and lump charcoal at 250º. Total cook time was 7 hours with a couple hour rest time before slicing.

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    The point of the brisket was cubed up for burnt ends which were seasoned with more Tatonka Dust seasoning, brown sugar and a little Blues Hog barbeque sauce.

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    Brisket flat coming out of the foil.

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    Slicing the brisket flat.
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    Sliced brisket, burnt ends and a potato/veggie mixture for a side.

    Thanks for looking!
     
  2. big griz

    big griz Fire Starter

    That looks awesome!!
     
  3. mginani

    mginani Newbie

    Looks wonderful!  Just curious, at what point did you separate the point and the flat and did you ever wrap the entire packer in foil during the cook?  What temps?

    Thanks!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Just saw this...that looks delicious Marty!  Making my mouth water...I may have to pull a vac-pack of brisket out of the freezer for dinner tonight!

    Nicely done!  [​IMG]

    Red
     
  5. Looks very tasty! It is about brisket time for me.

    Happy smoken.

    David
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Mossy . Did you wrap and at  what  temp. were you cruising [​IMG]

    Good smoke ring too...

    Later,
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    Separated the flat from the point and double foil wrapped the flat. This brisket cooked much quicker than any I have done in the past and the ending temp was 210º. I normally start checking how the probe slides in around 190º to195º; whenever the probes starts easily sliding in I consider it done, this normally happens between 195º and 205º. The packer was never wrapped in foil, just the flat after it hit 160º.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Brisket! Nice smoke ring! Nice Smoke!
     
  9. Well thanks for showing looks really good 
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Excellent job! Burnt ends rule! I need to buy a brisket!!
     
  11. That is one juicy brisket. I'll bet it was delicious
     
  12. one eyed jack

    one eyed jack Master of the Pit

    Impressive smoke ring.  [​IMG]
     
  13. smokeymoake

    smokeymoake Meat Mopper

    I want to eat those burnt ends
     

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