Brisket in the Bradley

[OldHickory]

Flat, until temp 160*



Wrapped in foil then cooked until IT @ 205*, cut and serve.





Moist, tender, cut  with a fork.  Haven't done one of these in a long time.  I won't wait so long for the next one.

[TedEbear]

Looks good. 

I just smoked an 8 lb one yesterday that turned out pretty well.  Cooked at 225 to an IT of 195, no foil.  This one took 11 hours. The last few I've smoked I aged them first for 3-4 weeks.  They seem to be more tender from the way I used to prep them, which was bring it home, apply rub, let it sit overnight in the fridge and into the smoker the next day.

[watchdog56]

Nice looking brisket.

[Roget]

Great looking brisket, & great meal.
I would love to cook another brisket, but they are so expensive here that I have been eating pork. ;) ;)