Pulled Brisket

[Spresso]

That looks really nice!
bet it tasted even better. 

 

[afratki]

Job well done Smoke, another item my "to smoke" list!

 

[Jerz]

VERY NICE... I may be using your step method for this Friday evenings smoke and no wrapping?  Gotta love that 
So...  160 until an internal temp of 122, 225 until internal 200 and then hold for 2 hours at 140... awesome... let me know of any other suggestions but I'm planning that with a Texas rub...  I'll be sure and report back.

 

[johnnytex]

I too am gonna try this this weekend.
Looks like a great plan.

A couple of questions:

You used "got 3 hunks of pecan in the wood box".
Did you put them in a the start and did add any more wood during the smoke.

If I wanna do sliced brisket, any changes?

thanks so much.

Tex

 

[UWFSAE]

@johnnytex:  Not to speak for Smoke but the method most of us use is to load the smoker with wood cold (for a packer brisket 5-6oz. is a good bet) and with the meat cold as well.  This will allow a gradual increase in temp and let the meat take on as much smoke as possible in the early phases of cooking.

I have done a reload of wood during extremely long smokes (use fireproof/heat-proof gloves and tongs) but it usually isn't necessary.

For sliced brisket, set the smoker temp for 215-225 and let it go until you hit your desired internal temp of 200; if you want to use the "Texas Crutch", remove the meat at 155-165 and wrap in multiple layers of restaurant grade plastic wrap with a little liquid (beer, apple juice, etc.) in the wrap, and then wrap that package in HD tinfoil and reinsert the temp probe.  Finish the smoke until you hit 200.

 

[DivotMaker]

Hey Smoke - tried this recipe with Jim Baldrige's rub yet?  Might just be pretty tasty!