Brisket

[classicrockgriller]

Looks mighty nice FLBR.

Mighty juicy.

[Paddlinpaul]

So I put some CT and BBBR on it:

Just finished a whole rack of ribs an hour ago and for some reason I feel hungry again. I got my 4 bottles of CT and brisket is very high on my "what's next" list. What is BBBR?

[FLBentRider]

So I put some CT and BBBR on it:

Just finished a whole rack of ribs an hour ago and for some reason I feel hungry again. I got my 4 bottles of CT and brisket is very high on my "what's next" list. What is BBBR?

Bad Byron's But Rub - YardandPool.com

[KyNola]

That brisket looks great FLBR!

[SnellySmokesEm]

Good smoke FLBR.  I am glad you smoke fat down and shared your experience.  I dont know if I could take such a gamble with such a fine piece of meat.

[azamuner73]

Wow.  Thanks for the food porn.  That looks great!

[KevinG]

Doesn't look like it came out that bad. But I'd do a cap up myself.

[Max]

FLBR

I'll be smoking a similar cut next weekend (1st brisket). Do you remember what temp you held the smoker at? 22 hrs for an 8 lb brisket is scaring me, 'cause the one I have is 10 lbs. Was hoping to start it Sunday for a Monday dinner, trying to figure out time. See people around here say 1.5 hrs per pound, but looks like that formula doesn't always apply. Did you pull it out at 162 degrees because it was dinner time? What temp do you usually let a brisket climb to, or do you just go by feel?

Anyway, looks great and hope I can get similar results.

[FLBentRider]

I had the PID set to 205F.

I think part of the problem is that at one point my temp probe fell onto the V-tray, I think giving a false higher reading.

I usually go by feel.

I would have it in by now if it was me.

I would probably take it to 180-185F internal.