Texas-Style Smoked Brisket...

[old sarge]

225 degrees is my go to set temp for just about everything.  On ribs, if very fatty, I will go higher to render fat for an hour or so, and then back off. But generally, even on large butts, 225 and an internal of 190.

 

[Jerz]

Here we go and just in  time for football...

Unbelievably tender on the inside and a hard bark on top on the outside...  absolutely and surprisingly delicious but I wont be doing a 28 hour smoke again... well...  30 hours if you count the rest.  Thanks for the support!

 

[Jerz]

So yesterday after I cooled it and had a few sandwiches I foodsaved it for quick and easy meals.... 

 

[DivotMaker]

Looks really tender inside, but man, that's one dark bark!  A little higher temp and shorter cook time will bring that under control next time.  Congrats on the FoodSaver packaging...I'm a big advocate of vacuum-packing! 

 

[Jerz]

Looks really tender inside, but man, that's one dark bark!  A little higher temp and shorter cook time will bring that under control next time.  Congrats on the FoodSaver packaging...I'm a big advocate of vacuum-packing!

In the words of my 15 year old son:  "Dad... that looks like a ROCK!"... lol dark and hard!  It was like cracking open a ripe fruit though...