First brisket

[ronbeaux]

I've been waiting on the right opportunity to try a brisket on the OBS and today was the day. Trimmed up a 14lb packer into a flat which was around 8lbs and then seasoned it the night before the test run. Don't worry, the point is going to be ground for burgers later.

Anyway, here it is before it's plunge into the smoke.


Set the Bradley up to hold 240 with plenty of pucks to last 4+ hours, made the mop juice in advance to keep it moist as I could, filled the water pan and kept it full for the whole 11.5 hour cook. Mopped every two hours. When the meat busted plateau I started checking for tenderness. At 185 I made the call to wrap in foil to finish it because it seemed to want to dry out too much. Once wrapped I let it climb up to 200 and it fork tested tender so I pulled it to rest for an hour.

It came out very tasty, tender, and moderately juicy. I'd give it a 7 out of 10.

Pics;






Served up with green beans and potato salad

[Tenpoint5]

Now that looks really good Ron. How does it compare to your other pits? Smoke Ring aside.

[Caneyscud]

Ron.   
Good looking eats.  Brisket is next weekend for me.  You rated 7 out of 10.  What would have made it a 10?  Not familiar with that rub.  Does it have sugar in it? 

[ronbeaux]

The rub is a standard brisket rub that has both sugar and salt in it, along with other spices in which you can sub out.

I rated it a 7 because it was all me, not the cooker. But then again I always rate my own stuff low.

Compared to my other cookers is a trick question. I believe this brisket rated up there with the others. I wasn't as impressed as I was with the butt. Briskets are just finicky I guess.

I got the Bradley to do low temp cooks that are difficult to do on my other pits. This one makes it easy to do that and I'm glad I got it for that reason.

I probably won't do another brisket. But that is just me.

[Tenpoint5]

That's a fair evaluation.