Easter brisket

[philpom]

Been busy but here it is, my Easter smoke. Smoked this guy on the offset running in the neighborhood of 250°f. Used black pepper, salt and granulated garlic. Spritzed every 30 minutes until the bark started to form.

Getting the fire started, a little wait from here to have it ready but a good time to have a cold brew and get the brisket ready.

On a whole packer I always separate the flat from the point before I smoke it. I like to slice the flat and shred the point, they smoke to a different IT for best results. Used post oak.

 

[SmokinEdge]

Looks delicious. Nice work.

 

[jcam222]

Very nice results! I sometimes like pulling the point too.

 

[bauchjw]

Great work! Looks magazine ready, but had to be tasty! Great job!!

 

[KimberlyO]

Beautiful brisket! Makes me hungry!

 

[TNJAKE]

Not really sure why this didn't get more love. Dang bud that looks tasty. Nice work

 

[SmokinAl]

That is one good looking brisket!
Nice work!
Al

 

[flatbroke]

I agree. Looks great. Congratulations on the rotator

That is one good looking brisket!
Nice work!
Al

 

[eaglewing]

A thing of beauty indeed... good job

 

[yankee2bbq]

That does look good!
Awesome job!
LIKE!

 

[indaswamp]

Great job on that brisket! Post oak....great choice of wood!

 

[bill1]

City boy here. Had to look up post oak. I feared you were using 4x4 lumber.
Yeah, that is a perfect looking brisket!

 

[smokin peachey]

Looks delicious! You nailed it. Congratulations on the deserved spinner ride. Nice offset smoker ya got there.

 

[philpom]

Thanks everyone, we gobbled the flat down. I shredded the point and vacuum packed that in 1lb bags for future meals.

Took me a few minutes to figure out the rotator/spinner comments :) that's cool.

I smoke far more on my Primo Oval XL but sometimes I wanna torture myself and deal with the offset all day. You can't get a smoke ring like that on a kamado (without a little Prague help anyway).

Soon I'll post about what to do with the bits you trim from the brisket before you smoke it. Some good stuff and easy!

 

[TKOBBQ1]

Great looking brisket, glad to see you here. Miss the usual suspects from the other gang.

 

[philpom]

Great looking brisket, glad to see you here. Miss the usual suspects from the other gang.

Glad to see you here. I suspect some of the other guys are lurking around. Hope your Easter was full of family and a great time.

 

[JLeonard]

Dang How did i miss this the first round?!?!?!? Great look brisket. Love that smoke ring.

Jim

 

[tenpoint]

Been busy but here it is, my Easter smoke. Smoked this guy on the offset running in the neighborhood of 250°f. Used black pepper, salt and granulated garlic. Spritzed every 30 minutes until the bark started to form.View attachment 662784

Getting the fire started, a little wait from here to have it ready but a good time to have a cold brew and get the brisket ready.

View attachment 662783

On a whole packer I always separate the flat from the point before I smoke it. I like to slice the flat and shred the point, they smoke to a different IT for best results. Used post oak.

Looks great! What did you spritz with?

 

[philpom]

Looks great! What did you spritz with?

Thank you, I used apple cider vinegar.