Brisket on my stick burner.

[motolife313]

Started at 7:30 am. 7 hours in 1 spritz at 7 hour mark and don't think it even needed it. Brisket looked moist the whole time. Actually had a bunch of juices on the top and no bacon was over it. I just did put 2 slices over it now tho. I just put in my meat probe and I'm at 181. Slid in like butter. No foiling at all and using oak about 50% cherry about 30% and walnut. Did a brine last night and put some grill mates sweet and smokey run on. Brisket was 6.5 pounds. More pics coming. Fat side up btw and been right at 250 and it's 39 degree outside and 30+ winds.

 

[motolife313]

More pics. Juices on top are from this brisket only. Didn't injected it. Even tho I'm thinking about injecting it with butter around 195 degree. Thoughts with that?

 

[motolife313]

Fire box pic of course

 

[motolife313]

The all stainless cooker and security.

 

[noboundaries]

Looks great! Personally, I wouldn't inject, but pitmaster's choice.

 

[motolife313]

Doesn't take much for this pit to run at 250. I broke down couple pieces and tossed on a new split of cherry after taking the pic.

 

[motolife313]

That's the walnut doing its job. It just clicked 199 few minutes ago. So 9 hour cook at 250 with 6.5 pound brisket

 

[motolife313]

All done. It's in the cooler. Looks like a little bark.

 

[motolife313]

 

[motolife313]

Came out really tender. Made sandwiches.

 

[motolife313]

It past the test that Aaron franklin does

 

[motolife313]

My 2nd brisket , I may need to do 2 for Christmas or just try and find a really big one is probably better idea

 

[phatbac]

Good Looking Q!

Happy Smoking,
phatbac (Aaron)

 

[texasjason]

Looks good to me!

 

[grillmonkey]

Your security team looks very vigilant.

 

[yieldmap]

Question on the Walnut....did it impart a weird flavor? I've stayed away from walnut, though it has a great heat content. I thought some walnut was poisonous...at least to horses it is!

 

[motolife313]

No tastes good. I ran 1/2 walnut half 1/2 oak on some pork loin once and tasted great. I think there's a big myth going around that's it's not a good smoking wood but that's not true and I think almost everyone out there is going off hear say. I seen a guy on man,fire, food use walnut the other day when I was whatching. I actually just put some new piston rings in my chain saw Sunday and carved out some cookies, figured they would dry fast this way then I can take the axe to it and break it into chunks. This is black walnut. There's a word missing in the name tho I think

 

[Rings Я Us]

Very nice.. looks like great brisket !

That pic with the dogs looks like it was in summer.

 

[motolife313]

I may make thIs one into s table.