Alright so my 2nd & 3rd brisket went on together. One on top (slightly lower temperature) and one on bottom rack.
So my conclusions from this. I'm going to try the following adjustment on my next cook.
Temp | Time | Durations Hours | Notes |
275 | 10AM | .5 | Accident. It was supposed to be at 200. |
200 | 10:30AM | 3.5 | just until both briskets were over 130 degrees. Pasteurization temperature. Bottom one was closer to 140. |
160 + Super Smoker setting | 2:00PM | 16 | Spritz with apple cider vinegar every 2 hours, both briskets reached 140+ degrees by end of this period. |
195 | 6:00AM | 6 | Wrapped in oven. Some time taken to wrap. |
Rest | Noon | 3 | Ate at party...probably needed more time to rest or maybe was the bottom one. It was moist but not as moist as the following one. |
Rest | 3:00PM | 3.5 | While at the party the other brisket continued to rest until around 6:30 in warm ice chest. |
End Time | 6:30PM | ||
Totals | 26 hours cook & 6.5 hours rest |
So my conclusions from this. I'm going to try the following adjustment on my next cook.
- Start at 225 and stay there until the brisket is 130+which is sufficient for pasteurizing the meat. Try to fit both briskets on top row for maximum smoke.
- Super smoke (160) for 4 additional hours (try to embed more smoke flavor than the first one, but not take as long as this one).
- No spritzing, I liked the look and texture of the bark on the first brisket I posted pictures of more.
- Then continue smoking at 195 until a total of 14 hours is reached.
- Wrap with tallow and cook in oven for additional 8 hours at 195 for a total of 22 hours.
- Rest until internal temperature drops to ~145 or maybe about 4 hours in cooler.