- Aug 8, 2018
- 130
- 85
First Brisket in OKJ Highland.
Turned out ok. Nice bark, good flavor, juicy, passed pull test. Family enjoyed it.
Did learn several things.
Need to work on trimming skills. Some areas too much removed, some not enough.
Was about 11 lbs after trimming. Seasoning was just salt and pepper.
Overall about 13 1/2 hours cook time at 250”ish” burning oak.
1 hr rest. Did wrap with unwaxed butcher paper about 10 hours in once bark seemed right. Was hoping to go unwrapped for whole cook, maybe next time if I trim the point better.
Temp control for the longer smoke went ok, a couple of spikes both high and low at about 7-8 hours in. When to add more wood and how much got out of wack, but got it under control.
Biggest thing I learned in my new 12” slicer is extremely sharp, first cut sliced tip of thumb pretty deep. Should get a stitch or two but trying super glue first.
Needless to say after all that work I didn’t get to slice it, brother in law took care of that while I was doing triage to thumb.
Turned out ok. Nice bark, good flavor, juicy, passed pull test. Family enjoyed it.
Did learn several things.
Need to work on trimming skills. Some areas too much removed, some not enough.
Was about 11 lbs after trimming. Seasoning was just salt and pepper.
Overall about 13 1/2 hours cook time at 250”ish” burning oak.
1 hr rest. Did wrap with unwaxed butcher paper about 10 hours in once bark seemed right. Was hoping to go unwrapped for whole cook, maybe next time if I trim the point better.
Temp control for the longer smoke went ok, a couple of spikes both high and low at about 7-8 hours in. When to add more wood and how much got out of wack, but got it under control.
Biggest thing I learned in my new 12” slicer is extremely sharp, first cut sliced tip of thumb pretty deep. Should get a stitch or two but trying super glue first.
Needless to say after all that work I didn’t get to slice it, brother in law took care of that while I was doing triage to thumb.