16 Pound Brisket Cook On The Smoker

[Mattb82]

Been on about 6 hours with 6 to go on the Shirley Smoker. Running a mix of hickory and cherry wood around 250 degrees 

The brisket is a 16 pound Prime Black Angus. Cooking it Texas style with a nice bark. Will have a gritty sandpaper exterior of course black pepper/kosher salt/garlic and a juicy prime rim looking interior. 

[SaintMickey®]

OH HELL YEAH.

[Sean3]

[BEVOSREVENGE]

1 hour ago, Mattb82 said:

Been on about 6 hours with 6 to go on the Shirley Smoker. Running a mix of hickory and cherry wood around 250 degrees 

The brisket is a 16 pound Prime Black Angus. Cooking it Texas style with a nice bark. Will have a gritty sandpaper exterior of course black pepper/kosher salt/garlic and a juicy prime rim looking interior. 

That is looking pretty sweet!!! 

Good job, the peppery bark is the key to great, hill country style brisket.

[Mattb82]

3 minutes ago, BEVOSREVENGE said:

That is looking pretty sweet!!! 

Good job, the peppery bark is the key to great, hill country style brisket.

Thank you sir,pulling it in about two hours and then resting it for another two in butcher paper. I'll take a pic of the final result 

[Danimalia]

3 hours ago, SaintMickey® said:

OH HELL YEAH.

That was my first response, exactly. I LOVE when beef gets that nice crunchy exterior. Awesome.

We've been making some different things for X-mas lately. This year, my brother and I are making a crab cioppino for a nice fitting, San Francisco style Christmas Eve dinner.

[BuzzArd]

Just got back from the store with my first, mattb82.  Never smoked brisket before.  Always do whole turkeys for Thanksgiving and Christmas.  Only got a small one as there are four of us.  We'll see how it goes...

[BellevilleMXZ]

Oh maaaaaan that looks good!

[Mattb82]

11 minutes ago, BuzzArd said:

Just got back from the store with my first, mattb82.  Never smoked brisket before.  Always do whole turkeys for Thanksgiving and Christmas.  Only got a small one as there are four of us.  We'll see how it goes...

Awesome, took me many messed up Briskets to learn when to pull it. Best advice is pull when it probes tender like a probe into an avocado. If you wait till it's like butter and then pull, the carryover will over cook it. Let that  thing rest for at least 45 min before you slice it. Just my two cents 

[Mattb82]

Finished Product 

[Texwrangler]

I suddenly find myself hungry.....

[Auspaul]

Looks great I am doing some lamb for xmas lunch right now 

[BuzzArd]

2 hours ago, Mattb82 said:

Awesome, took me many messed up Briskets to learn when to pull it. Best advice is pull when it probes tender like a probe into an avocado. If you wait till it's like butter and then pull, the carryover will over cook it. Let that  thing rest for at least 45 min before you slice it. Just my two cents 

Good to know.    How do you season yours?   I'm just doing 'net searches to see what i want to try. So far I'm thinking for the first go just a salt and pepper rub and see what I get with some hickory wood....  

[SaintMickey®]

1 hour ago, Mattb82 said:

Finished Product 

Your temporarily my new desktop background image...

[Mattb82]

35 minutes ago, BuzzArd said:

Good to know.    How do you season yours?   I'm just doing 'net searches to see what i want to try. So far I'm thinking for the first go just a salt and pepper rub and see what I get with some hickory wood....  

I Go 1/2 cup of total run for a 15 pounder. 60% couarse black pepper and 40% kosher salt with a tablespoon of granulated garlic. 

[FLB03TT]

Gorgeous smoke ring! ENJOY!!!

[BEVOSREVENGE]

2 hours ago, Mattb82 said:

Finished Product 

Outstanding!!

[Danimalia]

2 hours ago, Auspaul said:

Looks great I am doing some lamb for xmas lunch right now 

Nice. I think we're doing a beef roast for X-mas tomorrow night, but we often have a leg of lamb for X-mas dinner. Wonderful.

[LGC]

Very nice!!! I'm smoking a dry-aged standing rib roast tomorrow.