Never gonna guess....another brisket

sausagemaneric · Post by **sausagemaneric** » Wed Sep 28, 2016 04:04

This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest for an hour. This came out as close to perfect as I can hope for. Still moist on the flat and super tender. The only knife I used was to slice it. This was a choice brisket that I wet aged in the 35 degree fridge for about 40 days......I win!

Post by **Bob K** » Wed Sep 28, 2016 17:32

You certainly are on a mission for your "perfect" brisket! Aged in original cryopak?

Post by **Butterbean** » Thu Sep 29, 2016 04:13

Nothing like cooking the perfect brisket. Satisfaction

sausagemaneric · Post by **sausagemaneric** » Thu Sep 29, 2016 04:46

Yes it was aged in the original undisturbed cryovac. I am getting to the point that I always have 15 or so pounder in the fridge aging away. One thing I noticed was the real long time it took to get it past the stall. Can't wait till next time!