OK, I've taken the leap so to speak and trying my 1st Brisket.
I bought a 10.5 lb brisket (full packer) from our local meat market ($3.15/lb for Choice and cheaper by far than WalMart at $4.78 for a trimmed 4lb cut ???). Because I am still a bit scared I cut it half and froze the other half after vacuum sealing. I cut it such that both sides are about the same thickness. I'm cooking the thinner one today. I suppose that side is the point? I did not trim the fat cap.
Anyway, scored the fat cap and just applied a thin rub yesterday and let it sit in the fridge until just a few minutes ago. Into the MES at 220* and the maverick is reading 237* Fat cap is up. I have TBS. No injection but I have made a mop which consists of 2 beef bullion cubes, 1 cup water, 1 cup apple juice, 1TBS of my rub and 2 tsp of Worcestershire sauce.
I will wait for about 2 hours to probe. Will start the mopping when I insert the probe. Haven't decided whether to wrap or not, but will decide that at 170*. Regardless, will pull at 190* double wrap in foil and put in cooler for at least an hour to rest.
Here are a few PICS.
The After Party:
Th brisket was decent. Took it off at around 187* IT, double wrapped and put in cooler for 1 hour. Wasn't tough or dry, but wasn't extremely juicy or tender. Would have cooking it longer or letting it rest for another hour make a difference? Want to figure this out before I smoke the other (larger) half. Thanks for your input.
I bought a 10.5 lb brisket (full packer) from our local meat market ($3.15/lb for Choice and cheaper by far than WalMart at $4.78 for a trimmed 4lb cut ???). Because I am still a bit scared I cut it half and froze the other half after vacuum sealing. I cut it such that both sides are about the same thickness. I'm cooking the thinner one today. I suppose that side is the point? I did not trim the fat cap.
Anyway, scored the fat cap and just applied a thin rub yesterday and let it sit in the fridge until just a few minutes ago. Into the MES at 220* and the maverick is reading 237* Fat cap is up. I have TBS. No injection but I have made a mop which consists of 2 beef bullion cubes, 1 cup water, 1 cup apple juice, 1TBS of my rub and 2 tsp of Worcestershire sauce.
I will wait for about 2 hours to probe. Will start the mopping when I insert the probe. Haven't decided whether to wrap or not, but will decide that at 170*. Regardless, will pull at 190* double wrap in foil and put in cooler for at least an hour to rest.
Here are a few PICS.
The After Party:
Th brisket was decent. Took it off at around 187* IT, double wrapped and put in cooler for 1 hour. Wasn't tough or dry, but wasn't extremely juicy or tender. Would have cooking it longer or letting it rest for another hour make a difference? Want to figure this out before I smoke the other (larger) half. Thanks for your input.
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