LIttle Brisket Practice

Discussion in 'Beef' started by bullydawg22, Aug 17, 2016.

  1. bullydawg22

    bullydawg22 Newbie



    Been working hard on my recipes for up coming comps. Always easy at home with no time restraints on ya. Started with an 11lb packer trimed down to about 8. Used a two stage rub rested in fridge for about 4 hours. Smoked at 240 till IT of 165. Wrapped with some Parkay squeeze butter and doctored up juices. pulled off pit at IT 195. Let rest in towels and cooler for 2 hrs.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Al
     
  4. That is a stout smoke ring!
     
  5. octane2009

    octane2009 Newbie

    Looks Great[​IMG]
     
  6. hardcookin

    hardcookin Master of the Pit

    Brisket looks good!!
     
  7. garvinque

    garvinque Meat Mopper

    Was it to your liking?
     
  8. bullydawg22

    bullydawg22 Newbie

    I did like it. The point didn't quite render down like I usually like for burnt ends. Just mad chop out of it and was awesome
     
  9. garvinque

    garvinque Meat Mopper

    That's good to hear-Keep smoking!
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks tasty. Big ol smoke ring on that flat. b
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I like my burnt ends to be a little fatty, It gives them a lot of the beef flavor and softer texture. 

    How was your bark? I'm non-foiler myself.

    Great looking brisky!! From what I learned at club-level comps, There's always someone with a better brisky. Good luck..
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    you got that right on the comp cookin
     
  13. bullydawg22

    bullydawg22 Newbie

    Had good bark. I do foil wrap. I would like to try butcher paper. I always use the juices in the wrap in my finishing sauce. Don't think I'd be able to do that if I wrapped in butcher paper
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I usually put mine in a pan at about the stall, but i don't foil. This will give you all the juice you need of FS. In my new smoker, I did not give myself room for a pan underneath the brisky and on my last one I did not pan it while smoking. It showed as I placed 12 and 13 out of 28 briskets.. I had plenty of juice in the pans after resting while on the way to the event though
     

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