Final Table Brisket

[Specktackulure]

Offset smoker. Wood added on firebox side. Meat on smoking side

[Sideler]

Going to give this a try today. Every brisket I have ever cooked has been a disaster.

[chuckc.]

I've been needing a new rub recipe, thanks for sharing!

[Matt117]

Gonna give it a try

[Brandon1574]

TTT so I can find later

[GetSome]

Lookin forward to it!

[COPPERHEAD]

Up for the holiday weekend!

[BuckySWT]

ahhhh...

Labor Day weekend.

I do believe it will be brisket:30 at some point early in the morning.

This is a great rub. Have been using it for a long time now.

Last cook off we went to, we put the rub on and wrapped in butcher paper the night before and popped it in the ice chest. It chilled about 10 hours.

flavor of the meat was REALLY good.

bad cut of meat...I'm trimming my own from now on.

[seeing reds]

I am giving this a try today. Put it on at 830 this morning. Be ready about 9 tonight. I have never cooked one without wrapping in foil, so we shall see how it goes.

[seeing reds]

Here is a couple snap shots

Going on


After 4 hours

[TBH JEG]

Pm sent

[PSD Ryan]

This hasn't seen the top in a while. Got one in right now. 4 am, 3 hours into it. Haven't peeked once. Been doing a pretty decent job at temperature control. With my smoker, doing a brisket is a full time job. Wish I could set it and forget it for more than an hour or so.

[PSD Ryan]

This was my first brisket and it came out great! Very tender, great flavor, crispy bark. I didn't open the smoker lid from the time it went on to the time it came off. No foil. Temp stayed between 220 and 240 the whole time. Mostly oak with a tiny hit of Mesquite. Pulled it off at 190 and rested for 4 hours wrapped in foil and a towel in a cooler.

I was confident enough that I invited the in laws over for dinner and everyone loved it. I've heard horror stories about the first shot, but this was a legit great brisket.

[Brandon1574]

I use this seasoning on ribs and chicken also very good

[Codypatt1]

Finally got a chance to throw this recipe together. Wow, was it great! I did mine on a WSM smoker and kept temp at 215-225 , went for 10.5 hrs and used hickory chunks. Pulled her off the pit at 199 and let it sit for 4 hours. Excellent bark and very good flavor. Didn't use the white pepper or savory. Brisket was 11lbs before trimming.