Happy Thanksgiving to all!!
I am thankful that I found this site with all the helpful posts to help me do my first brisket.
Now on with the show!!
I started this brisket off using the brisket maranade and rub reciepies that was on the wiki here on this site. I placed the flat in the maranade for 6 hours and then placed the rub on and set for another 2 hours before placing it in my CJES. At 5:45pm I placed my 6 pound flat in at 250F and started adding my wood chips. 5 hours later I was at 160F so I foiled and went to bed. Alarm woke me at 4:30 and I found that the flat was at 195F, so I went back in for an hour and slept till the internal temp was 205F. I placed the foiled pan in the oven to rest and after 2 hours I started cutting. It was perfect, the end was still able to slice with just a few pieces falling apart. The brisket was a success, in my book anyway.
Thanks again for all the info that you are willing to share!
I am thankful that I found this site with all the helpful posts to help me do my first brisket.
Now on with the show!!
I started this brisket off using the brisket maranade and rub reciepies that was on the wiki here on this site. I placed the flat in the maranade for 6 hours and then placed the rub on and set for another 2 hours before placing it in my CJES. At 5:45pm I placed my 6 pound flat in at 250F and started adding my wood chips. 5 hours later I was at 160F so I foiled and went to bed. Alarm woke me at 4:30 and I found that the flat was at 195F, so I went back in for an hour and slept till the internal temp was 205F. I placed the foiled pan in the oven to rest and after 2 hours I started cutting. It was perfect, the end was still able to slice with just a few pieces falling apart. The brisket was a success, in my book anyway.
Thanks again for all the info that you are willing to share!
