Been in since 9 last night just took it out to wrap. Goin back in till about 10. Guys are catching channel fever and getting all hormonal actin....hope this cheers em up a bit before I take a cheater pipe to somones head

Looking good, thats a good chunk of beef.

Looks pretty tasty.

Yep, now I'm hungry

Be intrested in how it turns out . I usually wrap mine 3 or 4 hours in and its done in 6 to 8 hours. Be curious how dry urs gets . What temp did u cook it at?

I cook at 225 to 240, wrap at 160 in pink paper, done at 205. Takes about 12 hours on the smoker

Yep 205 ti 207 internal temp works for me. Any less its too tough any more and it falls apart. Wrap in towels and put in cooler to rest for at least an hour. Juice running out of it.

Looks good enough to convert a vegan....!

Pete

Wrap in towels and put in a good cooler let rest overnight and it melts in your mouth. Eric

Think it cam.our decent, I'm not super lazy about brisket really just did what cap said , he's one of those brisket fiends lol. Injected it with this alegro marinade rubbed it down with chupacabra rub was in the smoker over hickory from 9p.m to like 7 am @ 285-300 wappped it @ 730 then let it run till nine then took it out

This is how I do mine. You can leave it wrapped in a cooler for hours and it won’t hurt it one bit

oh yeah, looking great!

Next time try lower heat for shorter amount of time. A meat thermometer is ur friend. 205 to 207 is where its extra tender and your still able to slice it without it falling apart and its still juicy. Never injected a brisket or heard it done that way as I like the natural meat flavoring and if u dont over cooked it the natural juice is running out it. As long and as high as u cooked ur lucky u injected it. If you use a meat thermometer I wrap mine when the internal temp stalls out. Can't remember the temp but I believe its around 130. You will see it when it stalls. I've cooked them with out wrapping but they came out a bit dryer and took longer to cook.

Looks delicious as long as you get the internal temp to 205 doesn't really make any difference how you do it it's kind of a personal preference thing.ive done them alot of different ways my personal favorite is put your favorite dry rubs on it put on the smoker until internal temp is between 150 to 160 then wrap till around 200 to 205 unwrap and brush bbq sauce on for the last hour.pull it off and set inside a cooler for at least a hour can be up to 3 pull it out slice and serve.

Try cooking it at 350 and tell me the only temp that matters is the internal temp. Time and Exterior temp effect both the moisture content and the tenderness

I wasn't talking about temperature at 350 if your going to do that you might as well put it in the oven.what I meant is which seasonings and if you decide to wrap or not.on my smoker i put in the smoke mode for roughly 4 hrs then crank it up to 250 and go from there.thats a personal preference also some put it at lower temps and some may go higher.

i just ground up ten pound brisket and mixed it with 3 lb pork shoulder to make hot dogs. Ill smoke em tonight after i stuff em in casings.

Reckon I'll try that next go round , honestly when it comes to brisket either cap does it himself or he just tell us exactly what to do ....he's kinda anal about his process lol. But yeah injection is kinda his deal ...and with the way everyone's been acting last few days I don't feel much like arguing

Wise thinking

Wife cooked a roast for supper last night. Wraps it up in tin foil sitting on onion slices. Puts dry onion soup mix on top. Cooks it in the oven about 12 hours on 200. Sure is good. Fall apart tender.