OBS makes a brisket fool-proof and I'm the fool to prove it!

[SoCalBuilder]

This is my second brisket and I approached it like I'd done a hundred. I was also going to smoke some almonds on the upper rack while I was at it. Started with an 8 lb'er from Costco that had a nice fat cap to it. Trimmed a bit and slopped the CYM on and rubbed it up with 'Rub with Love' Smoky BBQ Rub. I'll definitely be getting more of this stuff. Loaded up a combination of Special Blend and Hickory, heavy on the hickory for about 6 hrs of smoke.  220* looking for an IT of 185*, I pulled the almonds after about 4 hours and thought the IT was climbing pretty fast. Back out after the smoke to replenish the water, it's 11:30 p.m. and the IT tells me it's not going to let me get a full night's sleep. Backed it down to 200* and stumbled off to bed. My ET-7 doesn't have the range to get to my bedroom, so I climb into bed smelling of smoke and hoped for the best. Nature called at about 3 a.m. and a quick glance at the Maverick on the counter showed 181* on both probes. Close enough I figure. I stabbed it with a fork and it was the proverbial hot knife through butter. It felt like I may have over cooked it. Huh? Anyway, bleary eyed, FTM and back to bed. Up at 7 and unwrap the beef, expectations are low, I know it is just going to fall apart.

Turns out this brisket is miles ahead of my first, that I babied and worried over. So moist and cooked to perfection. Now I just need to not get cocky on my next one, but I will do a little better pre-planning as beauty sleep is one thing I can hardly do without :)


3 a.m. - Thank god for auto-focus!


After 4 hours of FTM - I'm a happy guy!


Ready to package.   

[BuyLowSellHigh]

That looks first rate!  A superb job!

[SouthernSmoked]

Dang, that looks so good. Nice work.

[SL2010]

That looks great nice bark on it

[GusRobin]

great job. How long did it take and at what temps?

[SoCalBuilder]

great job. How long did it take and at what temps?

Thanks Gus - It took about 10 hrs total and I started at 220* and about 6 hours in, I dropped it to 200 trying to delay the finishing time. It figures to about 1.25 hours per lb and I opened the door 3 or 4 times.

[classicrockgriller]

Who is this "Masked Man"?

WOW! Very Nice Brisket!

That is a pretty Bark too.

[Brisket Lover]

nice lookin brisket

[DarqMan]

Geesh, it just don't get any better than THAT!

[TestRocket]

Reminder to self: It's time to smoke a brisket; it's time to smoke a brisket!

Very nice looking brisket you got there!  ;D

[thirtydaZe]

golden.

[DTAggie]

Mighty fine indeed SoCal