Prime Brisket Today

[fedex]

Bought a 14# Prime last week at Cosco but had no time last weekend to cook it.  Had time today.  Closed the lid on the Ranch at 7:45am. Temp settled in at 240.  At 5:20 the  Flat probed like jello at 190.  Removed and let the temp fall to 155 now it's wrapped up for an hour in a half.  Small sample was awesome.

Seasoned with S n P






Ready to rest



Sliced.










I'll save the point for later.



Thanks for looking.

[Travis]

Nice color and smoke ring. Very nice.

[RumBar]

Makes me want to try cooking a brisket again. Looks fantastic.


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[MrHoss]

Damn.

[MikeRocksTheRed]

Nice job @fedex!  It almost makes me want to try another brisket.  Almost.  LOL.  I've just become less and less of a beef eater and have never really been into brisket enough for me to want to smoke it for the 4th time.  I'd gladly take a sample taste or two of yours though.

[Davescprktl]

Fan freaking tastic!  Nice rig nice cook!

[Cochise]

Looks like it came out great! I find brisket to be a bit tricky to get perfect.

[Uncle Al]

WOW! Great cook!

[Travis]

Looks like it came out great! I find brisket to be a bit tricky to get perfect.

IMO you can't "perfect" a brisket. I think that's why comp guys and the restaurants have to cook so many.  Some are just better than others. What do ya'll think?

I've only cooked maybe a dozen of them and each have been slightly different. I think it's because it's such a weird and tough cut of meat.