21 Hours smoked brisket...it's what's for dinner

[jrebel]

Started last night at 8 pm and took it off the smoker today at 4 pm today.  It is resting in a cooler all suggled up in foil and blankets.  Should be cutting into it around 6 pm.  I will post pics of the cut product later....

Pic 1:  start
Pic 2:  945 am
Pic 3:  4 pm

[WapitiTalk1]

Very nice. And what time is dinner? 

[nwwanderer]

I can not get there from here by then

[Magnum_Willys]

What smoker? Bbq? Pellet?  Looks good!

[HUNTaHOLIC5]

Looks great 

[jrebel]

What smoker? Bbq? Pellet?  Looks good!

I used a traeger with cherry pellets from lumber jack pellets (Love Them).  13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally.  Pretty simple and OHHHHHH SOOOOOO GOOD!! 

I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour.  I usually will let mine sit for 2-5 hours.   

[police women of America]

I have no words to describe how delicious that looks....

[blindluck]

Looks damn good, what temperature did you smoke at,  that seems like a long cook for a 13 pounder

[jrebel]

Looks damn good, what temperature did you smoke at,  that seems like a long cook for a 13 pounder

My smoke setting will typically run around 140-160 degrees.  At 0945 this morning I turned it up to 185.  At 1300 hours I turned it up to 225 to finish.  I have done two now and it has taken about the same amount of time both briskets. 

[Bigshooter]

Looks great.

A buddy did a 13 pounder a couple of weeks ago that turned out amazing.  He smoked it at 250 until it had an internal temp of 198 then wrapped it and put it in a cooler for 1 hr.  I think the total time of smoking was only 8 or 9 hrs.  It is the best brisket I have ever had.

[blindluck]

I usually  start mine at 5 AM and serve it up at 6 PM always fantastic,

[Boss .300 winmag]

What smoker? Bbq? Pellet?  Looks good!

I used a traeger with cherry pellets from lumber jack pellets (Love Them).  13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally.  Pretty simple and OHHHHHH SOOOOOO GOOD!! 

I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour.  I usually will let mine sit for 2-5 hours.

I want to get some of your rub. What's the name of it?

[Badhabit]

Some of the smoking foods guides state the meat doesn't pick up additional smoke above 140. They say start the meat and smoking at about 40 degrees so you maximze smoke intake.  Not inhale you wiseguys. So adding smoke after  140 is not going to get much return in added flavor. Your brisket looks killer. My BGE won't run for 21 hours without a reload of fuel.

[jrebel]

What smoker? Bbq? Pellet?  Looks good!

I used a traeger with cherry pellets from lumber jack pellets (Love Them).  13lb brisket rubbed with yellow mustard and generously coated with my rib rub that I buy locally.  Pretty simple and OHHHHHH SOOOOOO GOOD!! 

I cook mine to 200-205 degrees and it is amazing.....most important part is to let it sit for a minimum 1 hour.  I usually will let mine sit for 2-5 hours.

I want to get some of your rub. What's the name of it?

All the container says is Rib Rub / Seasoning....gluten free.  It is in a large shake container like costco seasoning.  I either got it a URM, Costco or Stans Merry Mart....I can't remember. 

[jrebel]

Some of the smoking foods guides state the meat doesn't pick up additional smoke above 140. They say start the meat and smoking at about 40 degrees so you maximze smoke intake.  Not inhale you wiseguys. So adding smoke after  140 is not going to get much return in added flavor. Your brisket looks killer. My BGE won't run for 21 hours without a reload of fuel.

I usually turn the temp up when the internal temp is around 150.  I think this morning it was 156....so maybe could have saved an hour if I turned it up a little earlier.  Most brisket recipies I have read estimate 90 minutes cook time per 1 lb of meet.  Low and slow to render that fat and juices through the meat.