I started out with a 14 lb prime brisket from Sam's Club.
The meat guy brought me out six to choose from the one I picked was super loose compared to the others. I trimmed off 3lbs mainly the hard fat, and the funky looking edges. I filled the hopper with Lumberjack oak pellets fired it up to 275*. Placed the trim in a S.S colander over a aluminum drip pan, to catch the good stuff.
Seasoned up the meat with Heath Riles Beef rub, a little sea salt, and some chunky blk pepper. The meat didn't go on until 4:00 PM, 7 hrs later it hit 190* in the thickest part, the point I guess??? LOL!!!
I sprayed pink paper with a little beef broth and Worcestershire, then ladled about 3/4 cup of the liquid gold and smeared it all over the pink paper. Turned the heat down to 235* to try to prolong the cook. Once it probes real nice I'll wrap it in the old wool blanket, then into the pre warmed cooler for the longish hold. I'll leave a probe in it to make sure it doesn't get below 155* I don't need it until Monday afternoon, so it will be a good long hold. I've done it before with pork butts and it held temp for 12+ hours, in the preheated Yeti. Worse case, if it starts dropping temp, I'll transfer it to the oven at 160-165* for the remainder of the hold.
Fingers crossed I don't totally mess this up. LOL!!!
Dan.
The meat guy brought me out six to choose from the one I picked was super loose compared to the others. I trimmed off 3lbs mainly the hard fat, and the funky looking edges. I filled the hopper with Lumberjack oak pellets fired it up to 275*. Placed the trim in a S.S colander over a aluminum drip pan, to catch the good stuff.
Seasoned up the meat with Heath Riles Beef rub, a little sea salt, and some chunky blk pepper. The meat didn't go on until 4:00 PM, 7 hrs later it hit 190* in the thickest part, the point I guess??? LOL!!!
I sprayed pink paper with a little beef broth and Worcestershire, then ladled about 3/4 cup of the liquid gold and smeared it all over the pink paper. Turned the heat down to 235* to try to prolong the cook. Once it probes real nice I'll wrap it in the old wool blanket, then into the pre warmed cooler for the longish hold. I'll leave a probe in it to make sure it doesn't get below 155* I don't need it until Monday afternoon, so it will be a good long hold. I've done it before with pork butts and it held temp for 12+ hours, in the preheated Yeti. Worse case, if it starts dropping temp, I'll transfer it to the oven at 160-165* for the remainder of the hold.
Fingers crossed I don't totally mess this up. LOL!!!
Dan.
