Smoked a brisket for 14 hours straight. Worth it.

J

1w ago1 min read

First time doing a proper low and slow brisket in my offset smoker. Started Friday night at 8pm, didn't wrap until 2am, pulled it at 6pm Saturday. Temp stayed at 225-235 the whole time. The bark came out perfect and that smoke ring was insane. My neighbors probably hate me but their jealousy smelled delicious. Sliced into it and the tenderness was exactly what I was going for. Best $40 piece of meat I've ever cooked.

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3 comments177 views

Comments(3)

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SScott M.Regular1w ago

Offset smoker gang! That's commitment right there. Was it your first time with that smoker or are you already dialed in with it? I'm thinking about getting one.

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RRandy M.New Dad1w ago

14 hours is the real deal. So many people try to rush brisket and it comes out tough. What temp did you hold it at and did you wrap it halfway through?

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TTylerNew Dad1w ago

This is the kind of weekend mission I can get behind. Nothing beats low and slow. How'd the family react when they tasted it?

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