2nd Brisket - Still Hooked
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- jwh
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2nd Brisket - Still Hooked
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
Right before I wrapped her to rest:
Sliced and ready
Last edited by jwh on Thu Aug 03, 2017 4:19 pm, edited 1 time in total.
Josh
- rickhdz36
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Re: 2nd Brisket - Still Hooked
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
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Re: 2nd Brisket - Still Hooked
rickhdz36 wrote: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.
Josh
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Re: 2nd Brisket - Still Hooked
Heck of a job!
- woodenvisions
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Re: 2nd Brisket - Still Hooked
That looks GREAT !!!!
I think the 3 hr rest is a huge key imho.
I bet it was tender as can be ?
I think the 3 hr rest is a huge key imho.
I bet it was tender as can be ?
- OldUsedParts
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Re: 2nd Brisket - Still Hooked
Thanks for the Data
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Re: 2nd Brisket - Still Hooked
woodenvisions wrote: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.
Josh
- outlaw
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Re: 2nd Brisket - Still Hooked
Very nice. I wish my second brisket had turned out like that.
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- jwh
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Re: 2nd Brisket - Still Hooked
outlaw wrote: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?
Josh
- jwh
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Re: 2nd Brisket - Still Hooked
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.
Josh
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Re: 2nd Brisket - Still Hooked
That is the method that I use. although I generally rest mine about an hour and a half.
- outlaw
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Re: 2nd Brisket - Still Hooked
I wrap, and rest, in butchers paper, wrapped in towels in a good quality cooler for 1-3 hrs before slicing.
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- Grizz
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Re: 2nd Brisket - Still Hooked
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.
Jeff
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And in the end it’s not the barbecues in your life that count. It’s the life in your barbecues. – Abraham Lincoln
- bsooner75
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Re: 2nd Brisket - Still Hooked
jwh wrote: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
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Re: 2nd Brisket - Still Hooked
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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