Smoking brisket

[92xj]

Just threw a 14lb packer brisket on the smoker for the night.
Going to smoke at 210° for the next 12 hours.
After 12 hours, going to increase to 225° and wrap in foil till it it hits 193ish°
pulling it then, keep wrapped in foil and place in cooler with towels on top for a 2 hour rest.
Here are some prep pics making the paste rub and then on the smoker.
More pictures in the morning....

[lamrith]

Looks good!!  I was thinking abotu throwing a pork shoulder in this weekend myself.

[MacAttack]

193? Not trying to knock you skills, but isn't that high?

[whitey]

193? Not trying to knock you skills, but isn't that high?

Not if he is going to pull it or chop it.
If he is going to slice it, you are right it should be around 160-165 and rest.

[Blacklab]

Oh that looks great 

[lamrith]

That looks like a beef brisket?  I have not done one of those yet, so didn't chime in on temp.

I know for pork heading to shredding I have found 205% is the magic number, at that temp it just melts in your hands, easy to shred and delicious.
Just have security on hand, even close nit families will fight over it!

[92xj]

11 hrs on looks like this.  6 or 7 more to go.

[Blacklab]

  

[MacAttack]

193? Not trying to knock you skills, but isn't that high?

Not if he is going to pull it or chop it.
If he is going to slice it, you are right it should be around 160-165 and rest.

Ah didn't think about that! Thanks!

[lamrith]

11 hrs on looks like this.  6 or 7 more to go.

What smoker are you using?  That looks nice and big!

[SCRUBS]

Man that looks good.  

Thanks for "rubbing" it in...

[Halo]

Traeger, there is no substitute. I've done several briskets in mine, awesome every time.

[92xj]

11 hrs on looks like this.  6 or 7 more to go.

What smoker are you using?  That looks nice and big!

Green mountain grill, Jim bowie. It is nice and big.  I will never go to a traeger after cooking on this. One I would recommend besides the GMG is the rec tec. The only reason I went gmg over the rec rec was head space and my budget kept me from spending the 200 bucks shipping the rec tec would have cost to get here.

[92xj]

Dinner complete...all 5 of us are stuffed.
One of the best briskets had.
Pulled off the smoker at 198°. wrapped in 3 layers of foil, placed in cooler with 6 towels and did not touch it for 6.5 hours.  After 6.5 hours it was still too hot to carry more than 10 feet. I would totally recommend the long rest. 
Was also able to slice the brisket very well, as you can see.  I will continue to take my brisket to the high 190s instead of the 160s and 170s for sliced.  Way better like this.

[WCTaxidermy]

Very Very nice 92xj!  I agree on the temp.  I have never had one pass the probe test under 199 degrees, and average between 200 and 205.   Wghere do you get your packers from?  Are they choice or select?  Again nice looking Brisket!!!