re: Smoked a brisket on the Pit Barrel Cooker...

Honestly, I think it cooked a tiny bit too long after reflecting on it for a day. I'm going to take off about 15 minutes on the next one just to see. I was familiar with the meat thermometer I was using (cooking at the inlaws), so I was off on the temp for a good part of it.

But for a first attempt at a brisket, I couldn't ask for much better. I was able to cut the slices with a fork.

Shoulder is the next thing I want to try. For the LSU game I'll be doing 4 racks of ribs and 2 whole chickens. Maybe the weekend after that I'll try the shoulder.

Today I'll be trying out the Kettle Pizza. I got it for Christmas and have yet to take it out of the box

I don't get the reasoning for your post. You basically bash the shite out of the way he cooked a brisket but you've posted on here that you cook brisket hot and fast. Is it the rig you don't like?

quote:

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I cook brisket almost everyday. Throw it on the smoker at a higher temp 275-300dF only for three hours to get the smoke flavor and develop the ring. Take it off the pit, wrap tightly in a foil pan (Texas boat method) and either finish on a hot pit or in the oven at 350 until the Internal temp hits 185. Let rest covered for 15 minutes. If you want a darker bark throw it over some hot coals for five minutes. You will have perfect brisket in 6 hours or less. I also only use wholes, never flats. FDB feel free to hate on this method if you want, but it is proven and works everytime

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So what BR restaurant do you work at? I can't think of one that is talked about for their brisket so I would pipe down with the nose in the air talk.


Lnchbox, looks really good

Voodoo on Nicholson brah.

I may be an idiot, but is it possible for the meat to get too tender and fall into the coals? Just a thought. I only use my WSM, so the meat just sits on a grate.

It definitely could. That's why I had to do two hooks interlocked. Made it very sturdy.

Boom