- Aug 1, 2012
- 16
- 11
Hey there everyone,
Going for my first full Packer for the Red River Rivalry watch party tomorrow. Picked up an untrimmed 16# yesterday and got it all prepped this AM (scored the fat cap and rubbed it down with a chipotle mustard and rub blend I made up as I went along)
I've done quite a bit of pork (butts and ribs), sausage and a few tri-tips, but this'll be my first go at a full brisket. With 20+ people coming for the game, I better not screw it up! I browsed through quite a few threads here, and thought I'd put together a live blog of this one for those that want to take the plunge.
The plan right now is to get it on around 3:00 PM to go at 225* until it hits 160-170, then foil it with a Guiness Extra Stout as a steaming liquid for 2-3 hours, then back on the rack unfoiled for a few hours to bark back up. Anyone ever tried this before? Thoughts?
Goal is to have it at 190ish around 9-10 AM to have time to rest before kickoff. Add some beans, stuffed Hatch chilis, roasted corn and bread and let's see it!
Here it is all rubbed up before wrapping at 7AM today, leaving 8 hours of rest time for the rub to juice up.
I'll update as the day (and night) go on - Let's hope it has a happy ending!
Edit - fixed the image.
Going for my first full Packer for the Red River Rivalry watch party tomorrow. Picked up an untrimmed 16# yesterday and got it all prepped this AM (scored the fat cap and rubbed it down with a chipotle mustard and rub blend I made up as I went along)
I've done quite a bit of pork (butts and ribs), sausage and a few tri-tips, but this'll be my first go at a full brisket. With 20+ people coming for the game, I better not screw it up! I browsed through quite a few threads here, and thought I'd put together a live blog of this one for those that want to take the plunge.
The plan right now is to get it on around 3:00 PM to go at 225* until it hits 160-170, then foil it with a Guiness Extra Stout as a steaming liquid for 2-3 hours, then back on the rack unfoiled for a few hours to bark back up. Anyone ever tried this before? Thoughts?
Goal is to have it at 190ish around 9-10 AM to have time to rest before kickoff. Add some beans, stuffed Hatch chilis, roasted corn and bread and let's see it!
Here it is all rubbed up before wrapping at 7AM today, leaving 8 hours of rest time for the rub to juice up.
I'll update as the day (and night) go on - Let's hope it has a happy ending!
Edit - fixed the image.
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