Contrary to my tagline, my last brisket was not "killer" good.

[ragpicker]

I started out with a sub-par quality piece of meat, then struggled mightily with my temperatures. The result was a sub-par brisket. Oh, it still beat anything you can get at Dickey's, but it was far from Franklin's quality.

[Bootstrap]

So ... how do we make a killer good brisket? Instructions?

Or could you use the [attachment] tab to attach some sample brisket for us to evaluate?

[Robert]

Step 1. Do not cut your thumb while slicing.

[MaxPC]

I started out with a sub-par quality piece of meat, then struggled mightily with my temperatures. The result was a sub-par brisket. Oh, it still beat anything you can get at Dickey's, but it was far from Franklin's quality.

You're way ahead of me in the culinary skills. My wife said to put it a crockpot with beef stock and cook on low for 6-8 hours to make a good stew. She's the expert so I'll take her word for it.

[ragpicker]

Step 1. Do not cut your thumb while slicing.

Snort! Took a thin little slice off the tip.

[Bootstrap]

Step 1. Do not cut your thumb while slicing.

This is already sounding over my head ...

[ragpicker]

This was the best I ever produced. Looked very good, and tasted very good. On a scale of 1 to 10, it was a solid 8 or 8.5. I am a fairly accurate critic of my own food so there's no inflation going on there. It was incredible.

[ragpicker]

Same brisket, before slicing. Had my bark been perfect, it would have been a 9.

[ragpicker]

Some ribs I cooked for an informal competition. I didn't even place. (I was in 4th place by 1 or 2 percentage points.) They were probably a 6.5 overall. Maybe 7.

[ragpicker]

So ... how do we make a killer good brisket? Instructions?

Or could you use the [attachment] tab to attach some sample brisket for us to evaluate?

Pictures posted above. The best place I know for instructions is amazingribs.com. Then go from there. Here's the bark on the ones I cooked Sunday. Looks about perfect, but in reality, it was too hard.