I think I'm getting this brisket down

[abaran]

Put a 16# brisket in last night. Woke up early this morning wrapped it in parchment paper. Took it off at 195, and I have to say it was wonderful.

 

[Grampy]

Abaran, good job! That looks tasty!

 

[drains]

That looks fabulous! What rub did you use?

 

[abaran]

That looks fabulous! What rub did you use?

Drains, I used a 50-50 mixture of  Kosher salt and fresh cracked pepper

 

[Tyarra]

Pavlov's dog reaction!  Saw that brisket, and the drool just started a flood!  Beautiful!

 

[gregbooras]

Very Nice!

Greg

 

[swthorpe]

Boy that brisket looks mighty fine!    I also like the 50/50 rub of salt and pepper too!

 

[S and M]

Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks

 

[abaran]

Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks

16.5 hours , to be honest I thought it would be done sooner

 

[gregbooras]

The smoke time looks right for this size of brisket!

Greg

 

[swthorpe]

An hour per pound, or more, is normal.  I think your briskie came off right on time!

 

[DivotMaker]

Abaran, looks great!  I just did a 16.5 pounder that took about 20 hours, so an hour per pound is great!  Nice job!

 

[SpottedCow]

I have used a variety of rubs on brisket and I always go back to the dalmatian rub. That brisket looks awesome!

Did you brine? What model do you have?

 

[abaran]

Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .

 

[abaran]

Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .