15lb Packer Brisket

[Golfer1659]

I am doing a 15lb packer brisket.....I got the meat at restaurant depot.....

I trimmed the brisket down a solid amount.  I am cooking at 225 degrees.  I will be pulling at 165/170 and wrapping in tinfoil and I will be adding apple juice inside of the wrap.  I also have two water trays filled with apple juice inside of the smoker.

I am using 6-7oz of Hickory wood.

I placed two probes in the thick part of the flat for temperature accuracy.

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[barelfly]

That’s a big ol brisket!

Should be good. What did you rub with?

For the wrap - just make sure your bark is set where you want it before you wrap. Foil and the juice may soften the bark up a bit. But that looks like a great plan you have!

Enjoy!

[old sarge]

Good looking brisket!

[OldeSmoker]

Looks like a good plan. Enjoy that meat!

[Smokin Jon]

If you need any help with left overs...............

[Golfer1659]

Flat just hit 195 but need the point to come up in temp........bark is good....

Here is a sneak peak

[Golfer1659]

That’s a big ol brisket!

Should be good. What did you rub with?

For the wrap - just make sure your bark is set where you want it before you wrap. Foil and the juice may soften the bark up a bit. But that looks like a great plan you have!

Enjoy!

Brisket I go with a simple salt and black pepper........

[Golfer1659]

22 hours of smoking had to pull and wrap the baby.....

[Golfer1659]

Wound up bumping the temp up to 250 degrees after I wrapped in tinfoil.  I pulled it when the flat was at 202 degrees.   Going to wait an hour before trying some.

[Golfer1659]

Tastes glorious

[Golfer1659]

Here it is……it gets cut tomorrow but tried some tonight

[barelfly]

Looks like a great meal coming up!

Enjoy!

[Smokin Jon]

Brisket is a labor of love! 
Smokin-it smokers make the labor about as easy as it gets. 
Love my Smokin-it smoker!