Food Smokers and Smoking Tips/Tricks/Techniques

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Hands Down the best brisket I've ever done! Oh my goodness I'm glad I cut into this thing. This is the first time I've had it all come together.

Barq - actual crisp bite to it with great granule size and bite too it @bvbull200 Unicorn rub... so good. Did not taste "burnt". had that classic barq taste to it.
Tender - bending over a knife edge and only the barq held it together. almost woke wife up so I could make a gif! should've
Juicy - Not dry at all. one of the top 5 I've ever done
Smoke Profile - Post oak for this one. did it unwrapped the whole time and soooo happy I did. perfect flavor profile.
Spice Rub - really good. really really good. Pepper forward for sure and pairs really great with a hunk o beef! definitely seemed more flavorful in the middle of the meat after sitting in the fridge for 2 weeks. Will repeat and try again for sure! @bvbull200 (rub!)
Looks - yup. I think so.

Never had it all come together though. But of course on a Sunday night, all alone and no one to cook for except myself, it all comes together. My bar has been raised.

Tomorrow I'll vac seal a chunk for @Bigdaddy4760

Then I'll see how the reheat is tomorrow night.

Cook Details of the Unicorn Brisket:

Costco Waguy Brisket
18.37 lbs pre trim
6 lbs fat trimmed off!
12.xx lbs cooking weight
14 hours cook at 225*

2/2 - Trimmed and rubbed with Pitfaced Unicorn
2/6 - Vac sealed and back in fridge
2/17 -
On the pit at 225* @ 06:45 and pulled at 21:00 when probe tender, roughly 202* average internal temp. Rested uncovered for 10-15 mins. Foil wrapped and double towel wrapped into cooler.
22:45 - unwrapped and sliced up a few.

This probably won't be repeatable as there were so many circumstances, Pit was down and out waiting on parts, work schedule, yada yada, led to the above time frame.



If i can come within 80% of replicating this again, I'll be thrilled!

Gotta go to bed now but I am a happy camper!

night y'all

 

Looks great Zach, will talk with tomorrow. I don’t have enough unicorn rub to do a big brisket.

 

Pig-magedon on the WSM Sat, no pics though. Did a shoulder, full rack of ribs and threw some Bratwurst's in all the open spots. Turned out well, but for the first time on the WSM, I ran it out of coal. Shoulder was on for 9 hours and only hit 190, and then the WSM ran out of juice. I just pulled it and let it sit. Shredded Sun morning and it was done just fine for shred-erating. Usually let the shoulder get to 200 before I consider pulling, but also usually the shoulders have been done by 8 hours at the most, not sure what was up with this one. Oh, well, live and learn....

 

Something like Pig-magedon and no pics?!!? I'll put you in touch with my hinge guy... Sounds like a good successful cook though.


@Bigdaddy4760 @Kanyon71 @scottalot @CurtB

 

Man that looks really good. Made my stomach growl, now I want brisket for breakfast.

 

Brisket breakfast tacos

 

I’ve been trying to find a suckling pig to do. Also need some unicorn run for a brisket.

 

Hell ya man. Now I just need some brisket.

 

Time to go unicorn hunting.

 

Thank you. I am super happy with this cook.

Find local if you can. Online was a bit much.

But it was so good and worth the one time doing it.

 

Beef clod with u-dust????

 

on the short list! haven't sourced one yet. that and the rub is still not available to the masses yet... Gonna need a lot!

 

I knows where the unicorns live. Time to break out the ole crossbow.

 

Man I need to check my spelling. Unicorn RUB.

 

I’ve wanted to do one for a while. My dad used to tell me that when he was younger that they did a whole pic Hawaii style in a big pit they would dig. Said it was really good. I’ve seen them whole smoked but a full size one won’t fit on my Traeger. So little one is the next thing and after I saw how yours came out made me want it even more.

 

But but but it will spot the man-bun comin.