Was a cool night last night. How did the Temps hold?
The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped. Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.
We are the facilitators of our own creative evolution.--Bill Hicks
Was a cool night last night. How did the Temps hold?
The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped. Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.
Damn dude, that is a pretty long stall, but itll be worth it.
Was a cool night last night. How did the Temps hold?
The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped. Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.
That's some patience with a long cook. I've heard of 'the stall', but haven't cooked enough brisket to experience it.
As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
We are the facilitators of our own creative evolution.--Bill Hicks
As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
Whoa!! That looks amazing. I can almost taste it. Incredible smoke ring. Takes low and slow to a whole new level. Enjoy.
Thanks, guys! I am supremely happy with how this cook came out. I've been fighting briskets for the last two years. Some good, most made great chili. This one positively rivaled even some of the briskets I've had in Texas, and that is not hyperbole. Just so happy.
We are the facilitators of our own creative evolution.--Bill Hicks
Thanks, guys! I am supremely happy with how this cook came out. I've been fighting briskets for the last two years. Some good, most made great chili. This one positively rivaled even some of the briskets I've had in Texas, and that is not hyperbole. Just so happy.
As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
Oh my. That looks phenomenal. Did you wrap it at all or just let it go all the way?? Brisket is so frustrating to smoke especially when it hits the stall and you need to wrap it and then it loses that bark.
As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
Oh my. That looks phenomenal. Did you wrap it at all or just let it go all the way?? Brisket is so frustrating to smoke especially when it hits the stall and you need to wrap it and then it loses that bark.
Thanks! I wrapped in butcher paper. Surprisingly, the bark held pretty well even wrapped and even though the stall lasted almost 8 hours. I considered briefly going full unwrapped, but it wasn't part of my initial plan and after years of going off-book and second-guessing myself I decided to stick with the plan this time. I'll probably try one more this way and then start experimenting with going unwrapped to see which I prefer more. Needless to say, I was super happy with the way this one came out so I'm nervous about doing something new at least for now. Every cook is different so I'm not expecting the same results next time but, if I'm close, then I'll know this method works well and will try other things.
We are the facilitators of our own creative evolution.--Bill Hicks
Comments
Looking forward to seeing the finished product!
Looks unbelievable, well done.
Looks amazing.
Oh my. That looks phenomenal. Did you wrap it at all or just let it go all the way?? Brisket is so frustrating to smoke especially when it hits the stall and you need to wrap it and then it loses that bark.
Shit was banging