Brisket tmo

[es1025]

I was able to get a 3# flat for tmo dinner. Currently getting happy with a dalmatian rub with  some onion powder. Plan is to smoke to 195 and rest for an hour.

 

[BedouinBob]

Can't wait for pictures Ed!

 

[es1025]

Here are some pics.

Total cook time 5 hours.  Very tasty and not dry.

 

[NDKoze]

Looks awesome! That S/P rub makes for really good appearance and I am guessing the taste is good too.

 

[BedouinBob]

Nicely done Ed!

 

[Barrel99]

Nice Ed. Being to dry is what concerned me. Glad to hear it came out ok. I am going to try one but will brine it first and see how that works.

 

[es1025]

Arnie,
I am in the minority, you dont need to brine.

I let rest in the dalmatian rub over night.  I put on the top shelf at 250. Once the brisket hit 160, i wrapped the brisket in parchment paper and foil. Prior to wrapping i spritzed 1/8 cup of worcestshire and warm water. Let continued to cook until 195. Pulled out and let rest in the cooler for one hour.

This is my fourth brisket using this method and each one gets a little better.

 

[SuperDave]

Arnie,
I am in the minority, you dont need to brine.

I let rest in the dalmatian rub over night.  I put on the top shelf at 250. Once the brisket hit 160, i wrapped the brisket in parchment paper and foil. Prior to wrapping i spritzed 1/8 cup of worcestshire and warm water. Let continued to cook until 195. Pulled out and let rest in the cooler for one hour.

This is my fourth brisket using this method and each one gets a little better.

But not alone Ed. 

 

[Barrel99]

Wrapping is a certainly an option. Sounds like you have that technique down pat Ed. I would like to try the flat without wrapping if I can get it to stay moist with the brine. I always prefer to not open the box unless I absolutely have to.

 

[es1025]

Arnie
I have an auber so i dont worry about the door being open. Less than two minutes from opening to closing.

 

[Barrel99]

Auber helps. Have you tried flats without wrapping?

 

[SuperDave]

Auber helps. Have you tried flats without wrapping?

I can't speak for Ed but one of the mental stumbling blocks for wrap vs. no wrap guys is the concept of bark.  Bark lovers tend to not comprehend how anyone could like their meat without bark, and vice versa.  I like melt in my mouth meat without a skin so I prefer to wrap.  And regardless of the testimonials, I still think a wrapped piece of meat is juicier than a non wrapped.  I guess it is why we tend to smoke the meat the way we like to eat it, if the guests like it, all the better. 

 

[Barrel99]

Very astute observation Dave. It's no different then the infamous "smoke ring". You want it or you don't. In my case, I could care less about either. Crunchy bark is great on some things like pulled pork so you get that nice dark crunch. The smoke ring is make believe using instacure. But I do like Lazy-Q so I want to put it in the box and let it go until done.

 

[DivotMaker]

Arnie,
I am in the minority, you dont need to brine.

Hmm.  Seems I heard the same thing about pork butts, awhile back.   Ever brined a brisket, Ed or Dave?  Try one, just for "comparison," if nothing else!

 

[mcinore]

Ed your brisket looks awesome I can almost taste it great job!