brisket perfection !!

Looks great!

Makes me rethink why I am taking the weekend off from the Chargriller

Smoky,

Nice work. Give us the cooking details - rub, cooking temp, time, meat temp, foil, etc. Did you do something different than normal?

Jim

You must be on the lake. I heard on the news that you got some snow. Nothing here NW of C-bus.

Nice looking piece of meat...

Looks wonderful! Isn't it nice to have something turn out exactly or better than you had hoped? You can keep the snow, though!
Laura

Where's mine?Glad your brisket turned out soooooooooooo good.Snow in Nov. Here in Del.,temps are going back into the 60's.Just what we need,with deer season opening up this Fri.
Bill

not much of a smoke ring if you ask me

MemphisMike wrote:

not much of a smoke ring if you ask me

Please keep your comments positive. This is not a competition.

Nice pics, never tried a brisket in a pan before. What do you do with the drippings?
Also is it just me or does the smell of barbecue cooking seem to carry further and smell better in chilly air?

jamesstew wrote:

Nice pics, never tried a brisket in a pan before. What do you do with the drippings?
Also is it just me or does the smell of barbecue cooking seem to carry further and smell better in chilly air?

Absolutely the smell is better!!
I too use a foil pan, mostly do chuck roasts though, and I pour the dripping over the meat after slicing. I'm sure you could make it into a thicker gravy if you wanted too. Like after cooking a turkey.
Laura

Do you start it in the pan, or put it in later? Does the pan limit smoke penetration to the brisket?

I've been meaning to try the high temperature brisket that has been discussed at the Virtual Bullet website. That one is finished in foil.

jrp

Hey, looks like we are neighbors. Which part of the snow belt do you live in? I’m in Painesville.

Bummed I did not get a chance to smoke anything this weekend. The kids asked for some ribs but didn’t have the time to do them. On the bright side, I cut up a Cherry tree that blew over in last weeks wind storm. Still have two Cherry limbs from another tree and an Oak on the ground to cut up. I’ll have plenty of wood to cook with next summer. There must be something wrong with me, the whole time I was cutting the tree I was thinking about the great BBQ I will be having next year rather than the amount of work I have to do.