2nd Brisket - Still Hooked

[jwh]

So, my smoker has been miles away from me, can't rightly smoke at my APT complex. Went on vacation and visited my parents for a few days (where the smoker currently is) and decided I would try my second brisket. The first was fairly successfully, but I think I did even better on this, and think I might be learning not to stress out when cookin' 'em in the future. I think my WSM smokes hot (temp gauge must be off), cuz both I've tried so far have cooked faster than I thought they would. Here are pics from my second brisket.

Right before I wrapped her to rest:



Sliced and ready

[rickhdz36]

darn that looks delicious! Good job! Bark looks crispy. Did you leave it unwrapped the whole cook or what did you wrap it in?

[jwh]

darn that looks delicious! Good job! Bark looks crispy. Did you leave it unwrapped the whole cook or what did you wrap it in?

Unwrapped for whole cook. For resting just wrapped in foil, then towel, then in an ice chest for about 3 hours.

[bobcat1]

Heck of a job!

[woodenvisions]

That looks GREAT !!!!

I think the 3 hr rest is a huge key imho.
I bet it was tender as can be ?

[OldUsedParts]

Thanks for the Data

"Da Man Can Que"

[jwh]

That looks GREAT !!!!

I think the 3 hr rest is a huge key imho.
I bet it was tender as can be ?

It was tender and moist throughout.

[outlaw]

Very nice. I wish my second brisket had turned out like that.

[jwh]

Very nice. I wish my second brisket had turned out like that.

We'll see how the third turns out. I have the itch real bad, and now that I have my truck back, I think I'm gonna go get my smoker and bring it home. Now, the question is, how do I smoke on my APT patio without folks callin' the law?

[jwh]

I read somewhere else that folks shouldn't put it in a cooler for rest? My practice has been wrap in foil, wrap in a towel, then put in the cooler for 2-3hrs. Is there something more effective for a better bark? My bark was delicious.

[TexMike]

That is the method that I use. although I generally rest mine about an hour and a half.

[outlaw]

I wrap, and rest, in butchers paper, wrapped in towels in a good quality cooler for 1-3 hrs before slicing.

[Grizz]

Looks GREAT..makes me hungry already......I don't trust any of those built in thermometers until I check their accuracy. The one on my WSM was way off. Also, remember that thermometer is about a foot ABOVE your cooking surface (if your using the top rack...and even more if your using the lower). Invest in a descent digital rig.

[bsooner75]

I read somewhere else that folks shouldn't put it in a cooler for rest? My practice has been wrap in foil, wrap in a towel, then put in the cooler for 2-3hrs. Is there something more effective for a better bark? My bark was delicious.

The question is whether or not it continues to cook. I've had success and failures both ways. So basically I just go with how soon we need to eat.

Looks like you nailed that brisket. Stick with it!


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[GeeDawg]

I read your thread while I was smoking my own brisket yesterday. Decided to give the cooler method a try. Wrapped it in butcher paper and covered is with a towel. In the cooler for two hours. Best one I've smoked to date.


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