It was a brisket kind of day!

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,988
1,789
Glenburn, North Dakota
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!
 
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!
 
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!  
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Red
 
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!


Nice , Mossy . Did you wrap and at  what  temp. were you cruising :icon_question:

Good smoke ring too...

Later,

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.
 
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