Need your help. Brisket

[Smart]

[ATTACH]1086715[/ATTACH]

No good pics. I was ready to hammer it. Weird transition on this one. Had grain going 3 ways and I said f it I’m ready to eat so I chopped that small section however. Turned out great for the first smoke on my recteq 590. Great smoke ring!

Where's the sauce...

[trophy8]

Where's the sauce...

Go to bed grandpa

[trophy8]

^^^ needs CPR^^^

Haha. When I was cutting it I got mad. Looked super dry. It isn’t! Got a couple things to tweak next time. But overall turned out good. I chop it in small slices for tacos

I’m no pro. But the **** tastes good so I’m happy

[Smart]

Go to bed grandpa

Hey JCJohnson said it first.... No love for him?

[trophy8]

Hey JCJohnson said it first.... No love for him?

I’m gonna pull the batteries out of yalls life alerts!

[Smart]

I’m gonna pull the batteries out of yalls life alerts!

[emoji23][emoji23][emoji23][emoji23][emoji12]

[Jcjohnson]

But the **** tastes good so I’m happy

That’s all that counts. . All jokes aside I have cooked very few briskets but Smart was nice enough to email me his method a year or so ago and my brisket game leveled up since

[Smart]

My spatchcock chickens turned out great. The Dr Pepper Easter ham fell apart and the crockpot borracho beans are amazing.

No rabbit chow, injecting or easy bake oven. Lol.

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Did you smoke or grill those chickens BoB?

[Rubberdown]

250

Yes 250. I maaaaay do 225 if I have more time but I can discern no difference. I have folks calling me to cook briskets for them so they can’t be to bad.

[HUNTIN HARD]

My spatchcock chickens turned out great. The Dr Pepper Easter ham fell apart and the crockpot borracho beans are amazing.

No rabbit chow, injecting or easy bake oven. Lol.

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Lol I said go easy, but hey at least I don’t inject.

[HUNTIN HARD]

Yes 250. I maaaaay do 225 if I have more time but I can discern no difference. I have folks calling me to cook briskets for them so they can’t be to bad.

My bad I read that wrong. I was reading 250 for internal temp of meat.

[Burntorange Bowhunter]

Did you smoke or grill those chickens BoB?

Smoke.

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[Smart]

Smoke.

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Nice.....good to see you firing up the smoker.

[bboswell]

[ATTACH]1086715[/ATTACH]

No good pics. I was ready to hammer it. Weird transition on this one. Had grain going 3 ways and I said f it I’m ready to eat so I chopped that small section however. Turned out great for the first smoke on my recteq 590. Great smoke ring!

What is that?

[Jamvo]

I messed up a lot of briskets before getting it down. Mine aren’t the best but they’re good. I use a BGE with a fan/robot. Get the egg burning at 220ish. I usually get it burning two hours or so before I start cooking, let the temp get settled in. I use pecan and mesquite and fill it to the brim. You’ll have to adjust the vent during those 2 hours. Other than that wrap at 165 and smoke as long as you can wait. I usually go 18 hours or so. Indirect heat with a drip pan full of water. Put it in a cooler for a while once done. The robot on the egg keeps the temp rock solid so you don’t have to babysit overnight. Start in the morning the day before and eat for lunch the next day. Wrap before you go to bed. I’ve done butcher paper and foil. I think I prefer foil. I don’t trim them much. Use a rub. I like meat church.

There’s a thousand ways to do it. You’ll just have to find yours.