I've been smoking meat, primarily pork shoulder, since 1989. During that time, I got quite good at pork, but my brisket was never righteous.....until today!
On my Pit-Boss 820D, using the Savannah Stoker controller:
Results: Outstanding! As good at the best I've ever been served, far better than most I've had, and many times better than anything I've ever made before; hard to see where I could improve this, from our standpoint.
*RC: Red Cup, the new international standard for pellet smoking rate of pellet consumption.
On my Pit-Boss 820D, using the Savannah Stoker controller:
- Pit-Boss pro blend pellets (consumed about 1 *RC per hour)
- 14.5 # brisket from Costco. I trimmed fat from this using Aaron Franklin's suggestions.
- Rub: 50/50 sea salt, black pepper (course grind), applied moderately.
- 1 hour on counter top in 75dF kitchen, uncovered, with rub on.
- Placed point (thick end) in middle of smoke chamber, flat (thin) on right side. (Center of smoker is hottest, so put the thickest part of meat here)
- 2 hours at 170 dF in Pit-Boss for smoke (middle of thickest part was at 190 dF)
- 14 hours at 225, uncovered, not sprayed or mopped with anything; no flips, no rotations
- 1 hour wrapped in aluminum foil cool down on counter.
Results: Outstanding! As good at the best I've ever been served, far better than most I've had, and many times better than anything I've ever made before; hard to see where I could improve this, from our standpoint.
*RC: Red Cup, the new international standard for pellet smoking rate of pellet consumption.