Did my first full packer brisket this weekend. Agonized about doing it for months, and finally found one for about $2.85 a pound. So I pulled the trigger and brought that 10 pounder home.
Put a rub of brown sugar, spog, cumin, some crushed red pepper and a sprinkling of Montreal Steak Seasoning. Let her sit in the fridge overnight and then started the cook at midnight July 3rd. I used a Slow and Sear on my old Weber Kettle ( 3 bottom vents!) Hickory chunks and got the temp hovering at 225 -250. It was tough to regulate due to the kettle being over 20 years old and a little leaky.
Anyway, at around 1:30 am I went to bed. Woke at 5:30am and checked temps. Still firing at about 260. IT was at 150 or so, but i didnt wrap. I just added some coals and let her ride. About 9:30 she hit an IT of 187. I had guests coming and planned to eat at 3pm. So I double foiled, wrapped in a blanket, and let her sit in a cooler for a long time.
I'll tell you, the anticipation as I unwrapped and sliced her up was insane! BUT...it was Awesome!! Great bark, juicy as hell, and just melt in your mouth good! I couldn't be happier and my 4th of July guests loved it and couldn't stop raving.
I got so much info from this site that helped, i just had to write about it. Thanks guys, for making this so enjoyable. I cant wait to do another!
:yahoo::yahoo::yahoo:
Put a rub of brown sugar, spog, cumin, some crushed red pepper and a sprinkling of Montreal Steak Seasoning. Let her sit in the fridge overnight and then started the cook at midnight July 3rd. I used a Slow and Sear on my old Weber Kettle ( 3 bottom vents!) Hickory chunks and got the temp hovering at 225 -250. It was tough to regulate due to the kettle being over 20 years old and a little leaky.
Anyway, at around 1:30 am I went to bed. Woke at 5:30am and checked temps. Still firing at about 260. IT was at 150 or so, but i didnt wrap. I just added some coals and let her ride. About 9:30 she hit an IT of 187. I had guests coming and planned to eat at 3pm. So I double foiled, wrapped in a blanket, and let her sit in a cooler for a long time.
I'll tell you, the anticipation as I unwrapped and sliced her up was insane! BUT...it was Awesome!! Great bark, juicy as hell, and just melt in your mouth good! I couldn't be happier and my 4th of July guests loved it and couldn't stop raving.
I got so much info from this site that helped, i just had to write about it. Thanks guys, for making this so enjoyable. I cant wait to do another!
:yahoo::yahoo::yahoo:
