Gameday Brisket Cook

[jfbincypress]

It's always a good day for a brisket, with a simple 60/40 fresh course ground pepper and kosher salt rub - cooked at 230 for 16 hours on my trusty WSM.




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[Cochise]

That looks restaurant quality...melt in your mouth type of good. I definitely need to let my briskets go longer next time.

[feeshrman]

Man that looks good. Heavy bark and juicy looking!

[jfbincypress]

Thanks guys! I'm of the no-wrap philosophy; I enjoy the extra bark texture. I just plan the needed time in each cook, and stay patient.


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[Snowbeast]

Looks delicious mate!

[WNC]

Yes please!
That's one of the best looking briskets I've seen, better than what I do for sure.

[weldboy]

That bark! Man looks way good!


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