Brisket..1st attempt

[Mike]

First brisket...brined 12 hours using Tony's mix, and seasoned with Jeff's Texas rub..8.5 lb choice...placed  in #2 at 23:00 225* and waiting for temp of 193*
Gonna wrap and wait a couple of hours.

Twelve hours later. It's done...pics to follow

Mike

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[BedouinBob]

Can't  wait to see it Mike.

[elkins20]

Sounds like a plan Mike, what wood will you be using?

[Smokster]

That looks good, can't wait to see the finished product.  It looks like an overnight smoke.

[Mike]

It was an overnight cook and the auber worked perfectly. It locked on 225*  and did not go a degree over.  The wood I used was Cherry, not sure if it was the right wood but it was all I had??

Brisket was moist and the spice rub was on point.

[Smokster]

Wow, that looks amazing, very impressive.  Looks juicy and tender and not overlooked. How long was your smoke?

Gotta love these smokers combined with the Auber....

[DivotMaker]

Way to go, Mike!  Looks great!  Cherry is good on just about anything, in my opinion.  I love it on poultry and pork best.  I usually go hickory, mesquite or red oak/white oak on beef, but that's just my taste.  Pecan is also really good on brisket.

[va_rider]

Way to go, Mike!  Looks great!  Cherry is good on just about anything, in my opinion.  I love it on poultry and pork best.  I usually go hickory, mesquite or red oak/white oak on beef, but that's just my taste.  Pecan is also really good on brisket.

I've been doing my briskets lately with Oak, Pecan, and a chunk of Apple. I really like that mix lately... who knows, maybe next month I'll be doing Hickory and Pecan, but this has got me happy for now.

[elkins20]

Hey Aaron have you tried the mix of oak and maple? That is what I like on beef and pork. But, with the pork I will add a chunk of cherry.

[BedouinBob]

Looks great Mike! I'm of a mind that uses the wood I have and don't overthink it. Just enjoy! Some of the flavor variations are so subtle that I have a hard time telling the difference.

[DivotMaker]

Looks great Mike! I'm of a mind that uses the wood I have and don't overthink it. Just enjoy! Some of the flavor variations are so subtle that I have a hard time telling the difference.

True, Bob, but some of us can tell the difference, even if subtle.  I, for one, can detect apple wood, because I don't much like it.  It's good to experiment and find what you like best, Mike; not what we like!

[BedouinBob]

That's what it is all about. 

[elkins20]

That and what the rest of the family likes especially the wife.

[Mike]

**UPDATE***

After the meal I still had half of the brisket left over, so I vacuum sealed and placed it in the freezer. Yesterday took it out frozen and placed it in the slow cooker with a little water and a cut up apple on the bottom. Four hours later dinner was served..I have to admit it tasted even better today then when I first cooked it, super moist and a great smokey flavor.

Mike

[DivotMaker]

Sounds like you've found out our little secret about leftovers, Mike!    Ribs are that way, too!