My third Brisket (Flat 7 LB trimmed) attempt.... Texas Style Salt, Pepper, & Brown Sugar Rub.
No Foil. Straight Cook @ 225.
9 1/2 in Hours in and an internal Temp of 161.
Looooong Stall on this one...
I did a Beef Stock & Butter injection and that likely prolonged the stall....
Hope it gets up to Temp in another couple of hours....
Richie
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is it done yet,,,
is it done yet??? 
~20" Yoder "Swiss Army Knife" Stick Burner~
Couldn’t wait for the desired Temps…
Took it off at 9:00 PM after a 12 hour smoke at 225. Temp was 176… Should be around 190….
It smelled too good and we were starving.
Turned out to be the best of the three I’ve done.
Could have been a little more tender and a little less salty on the rub…. Otherwise it’s getting very lose to where I want it to be.
No more wrapping in foil…. Much better flavor this way.
Nice smoke ring too…. And not dry at all.
Richie
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
no foil,,,
better flavor,,,
nice smoke ring,,,
and not dry at all...
sounds like yer on to sumthin,,,
looks like it too!!!
~20" Yoder "Swiss Army Knife" Stick Burner~
Looks pretty darn edible to me. Good job!
Eagle River Barbecue
YS640 Comp Cart
Stumps Platinum 5
Put the left over Brisket on my slicer and shaved thin slices off. Had extra injection mix (Beef Stock, Butter, & Worcestershire Sauce) held aside. Heated the mix, dropped the shaved brisket in to heat it up.... Best Hot Beef sandwiches I've ever had!
Last of it will be gone tomorrow!
Time to get cooking again! 
Richie
Getting closer... Picked up a small (9Lb) packer from a local farmer. No injection this time.... Did some trimming.... Used Four Rivers Smoke House Brisket Rub with a little light olive oil to hold it on. Smoked at 225 fat side down for 12 hours then raised up the temp to 250 for two more hours.
Pulled it at 200. Wrapped it in foil for about a half an hour til I was ready to eat.
Getting better each time.... This one was over rubbed a bit.... A little too spicy for me. But the flavor of the meat was delicious and the texture is getting closer to where it needs to be....
Using Hickory Pellets for the Briskets....
Richie
P.S. Using the insulated cover was a big help as the winds were blowing here all day yesterday and I'm sure that it helps to maintain the smoker temps with less pellet usage.
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