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Author Topic: Gameday Brisket Cook  (Read 1306 times)

jfbincypress

  • WKC Brave
  • Posts: 344
Gameday Brisket Cook
« on: September 27, 2015, 11:50:58 AM »
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

  • WKC Brave
  • Posts: 325
Re: Gameday Brisket Cook
« Reply #1 on: September 27, 2015, 05:58:59 PM »
That looks restaurant quality...melt in your mouth type of good. I definitely need to let my briskets go longer next time.
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SMOKE THIS!!

feeshrman

  • WKC Brave
  • Posts: 208
Re: Gameday Brisket Cook
« Reply #2 on: September 27, 2015, 06:04:15 PM »
Man that looks good. Heavy bark and juicy looking!
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jfbincypress

  • WKC Brave
  • Posts: 344
Gameday Brisket Cook
« Reply #3 on: September 27, 2015, 06:49:40 PM »
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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« Last Edit: September 28, 2015, 06:35:30 AM by jfbincypress »
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Snowbeast

  • Smokey Joe
  • Posts: 78
Re: Gameday Brisket Cook
« Reply #4 on: September 28, 2015, 09:34:13 AM »
Looks delicious mate!
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WNC

  • WKC Performer
  • Posts: 4076
Re: Gameday Brisket Cook
« Reply #5 on: September 28, 2015, 04:57:48 PM »
Yes please!
That's one of the best looking briskets I've seen, better than what I do for sure.
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weldboy

  • WKC Ranger
  • Posts: 1417
Re: Gameday Brisket Cook
« Reply #6 on: September 28, 2015, 06:06:57 PM »
That bark! Man looks way good!


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