A couple of weeks ago the store had $1.77/lb choice briskets so I bought two 15 pounders. They were 2 good ones with nice bend and thickness in the flat which are always what I look for but sometimes cannot find the best options.
QView then the writeup:
Sliced and then transferred back to the foil... not so neatly in some cases :D
I took a little better effort than normal taking pics of the briskets this time around but I'm no photographer hahaha.
The pics basically tell the story of the 2 briskets. As you can see they trimmed up well, fit my racks when trimed, and are thick in the flat once I trim away the thin flat area. Also I season with SPOG.
I normally smoke at 275F but the air was flowing kinda funny in my smoker due to the pans and 2 big giant briskets in there so I had to try and average out the temp to 275F smoker temp. The TX heat then temp dropped over night leaving me with a smoker temp average of 265F in my smoker overnight. We are in super hot days so a 25-30F ambient temp drop kinda screwed with my smoker temp IF I have such an odd airflow situation but no biggy.
These took a little longer seeing as how they mostly cooked at 260-265F overnight but that is why I follow the practice to plan and finish the smoke 4 hours early. Brisket 1 came off 1 hour before noon eating time (target time) and rested about 1.5hrs before me and a buddy dug in!
Brisket 2 continue for another 3-4 hours before it was ready.
Had I been cooking for more than just my buddy and myself I would have planned even more time for buffer but these briskets are mostly for me to eat on this week and to vac seal for later so I only needed something ready for the planned lunch time which I hit.
Anyhow they came out amazing. I used a full tray of 100% Lumberjack Mesquite smoke in my AMNPS, mmmmmm sooo good. Seasoned with SPOG.
I LOVE the point and there is even some natural TX brisket burnt ends that I stacked down in the lower left corner of the pic with the foil. The natural ones are simply the ends and areas on the outside of the brisket that get extra crispy that the bark fiends love so I got a bit of all of it!
I don't often post smokes of what I make these days unless its new, special, or has an interesting story but I took some pretty good pics and felt like celebrating amazing getting my hands on a pair of $1.77/lb choice cut briskets that were the picks of the litter!
Enjoy! :)
QView then the writeup:
Sliced and then transferred back to the foil... not so neatly in some cases :D
I took a little better effort than normal taking pics of the briskets this time around but I'm no photographer hahaha.
The pics basically tell the story of the 2 briskets. As you can see they trimmed up well, fit my racks when trimed, and are thick in the flat once I trim away the thin flat area. Also I season with SPOG.
I normally smoke at 275F but the air was flowing kinda funny in my smoker due to the pans and 2 big giant briskets in there so I had to try and average out the temp to 275F smoker temp. The TX heat then temp dropped over night leaving me with a smoker temp average of 265F in my smoker overnight. We are in super hot days so a 25-30F ambient temp drop kinda screwed with my smoker temp IF I have such an odd airflow situation but no biggy.
These took a little longer seeing as how they mostly cooked at 260-265F overnight but that is why I follow the practice to plan and finish the smoke 4 hours early. Brisket 1 came off 1 hour before noon eating time (target time) and rested about 1.5hrs before me and a buddy dug in!
Brisket 2 continue for another 3-4 hours before it was ready.
Had I been cooking for more than just my buddy and myself I would have planned even more time for buffer but these briskets are mostly for me to eat on this week and to vac seal for later so I only needed something ready for the planned lunch time which I hit.
Anyhow they came out amazing. I used a full tray of 100% Lumberjack Mesquite smoke in my AMNPS, mmmmmm sooo good. Seasoned with SPOG.
I LOVE the point and there is even some natural TX brisket burnt ends that I stacked down in the lower left corner of the pic with the foil. The natural ones are simply the ends and areas on the outside of the brisket that get extra crispy that the bark fiends love so I got a bit of all of it!
I don't often post smokes of what I make these days unless its new, special, or has an interesting story but I took some pretty good pics and felt like celebrating amazing getting my hands on a pair of $1.77/lb choice cut briskets that were the picks of the litter!
Enjoy! :)
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