My Brisket

rexster314

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So I was at HEB yesterday getting a few things. Saw this hunk o meat in the bin and all of a sudden I was hungry for a fresh brisket. 19lbs and not a bad price. Into the cart it went. Got home and did a mild trim, nothing like a competition trim, rubbed down with Bolner's Brisket Rub while the EX6 was warming up. Placed on the top rack with a catch pan below on the main rack. Kingsford pellets in the hopper @ 230F. Spritzed down with ACV mixed with water once during the cook. Very little rendered fat in the pan, meaning it's all staying in the meat. The bark was to my liking @ 160F, so wrapped in red butcher paper, put EX6 to 275 and back in. Since it was lunch when I put it on, I knew it would be a late cook, but didn't care as we're night owls. When it hit 193 some 11 hours later, I began probing and the butter knife description fit perfectly. We let it sit for about 30 minutes and sliced off samples. Before some people get all huffy because I didn't foil it, wrap it in towels, and in an ice chest for 2 hours, I don't do that. Never have done it and see no reason to do it now. Flat was almost melt in your mouth tender, point had some severe burnt edges that I will use later and was fork tender. Separated the two muscles, wrapped in foil, collected the sizable amount of drippings in the butcher paper and decided it was a win. The EX6 has cooked 5 briskets without a hiccup now
 

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bbqking

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Very nice looking brisket. Well done. Nom nom
 

Bluesmoke

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The brisket looks excellent. Nice smoke ring and bark.
 

Bruno

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Looks damn good to me!! Now I want to do a brisket this weekend.
 

LS2008

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So I was at HEB yesterday getting a few things. Saw this hunk o meat in the bin and all of a sudden I was hungry for a fresh brisket. 19lbs and not a bad price. Into the cart it went. Got home and did a mild trim, nothing like a competition trim, rubbed down with Bolner's Brisket Rub while the EX6 was warming up. Placed on the top rack with a catch pan below on the main rack. Kingsford pellets in the hopper @ 230F. Spritzed down with ACV mixed with water once during the cook. Very little rendered fat in the pan, meaning it's all staying in the meat. The bark was to my liking @ 160F, so wrapped in red butcher paper, put EX6 to 275 and back in. Since it was lunch when I put it on, I knew it would be a late cook, but didn't care as we're night owls. When it hit 193 some 11 hours later, I began probing and the butter knife description fit perfectly. We let it sit for about 30 minutes and sliced off samples. Before some people get all huffy because I didn't foil it, wrap it in towels, and in an ice chest for 2 hours, I don't do that. Never have done it and see no reason to do it now. Flat was almost melt in your mouth tender, point had some severe burnt edges that I will use later and was fork tender. Separated the two muscles, wrapped in foil, collected the sizable amount of drippings in the butcher paper and decided it was a win. The EX6 has cooked 5 briskets without a hiccup now
Looks wonderful!!
 

abmet

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Looks amazing! Nice job.
 

AlexJ

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Wow! That price is incredible. Anywhere around here it’s at least $8-10 a lb
 
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