New method for my brisket
- Thread starter panzon3
- Start date
medium to heavy smoke. Smoked it for 5 hours at 225 degrees. Then wrapped it and pit it in my oven for 2.5 hours at 275 degrees. Very tender and heavy salt and pepper flavor with a hint of garlic. So far this is the best tasting brisket I’ve cooked. Very happy with the flavor but wanting more smoke. Burnt ends are fantasti.
Nice, looks good. I still haven't done a brisket yet.
my opinion is for a 16-18lb brisket that is trimmed to about 13-14lb is you need about 6-7 hours of smoke. That time should set your bark pretty good. And then about 4-5 hours of wrap should get you the tenderness you need. I have wrapped mine and left it on the pit or put it in the oven and it doesn’t make a difference on the taste. it will save you some pellets if you put it in the oven. That is what I did this time. Good luck cooking a brisket
Mainly I never did one because of the size - it is just me, my wife and 2 daughters. They like when I smoke food but they do not eat a lot. An 8 pound pork butt will last us all week. If I did a huge brisket I would end up throwing a lot of it out because even with a small pork butt we end up tossing some by the end of the week. They just don't eat a whole lot.
10-4, my wife and daughter chop up the left over brisket and put it on a baked potato or the pork butt and make a salad with it. But most of the time I take to work cause us plant workers will eat anything.
They have trimmed brisket ready to cook that are smaller. Maybe that can be an option for you. Good luck
I work in a plant as well and you're right, people here eat anything. Normally when I have a lot of leftovers I bring them in but everyone else is doing the same thing so there is a lot of food.
