Ok is been a looooooooooog time since I’ve and any free time to sit watch thin blue smoke rise up in the air after it had done it’s magic swirling around kissing a nicely season slab of protein.......so when the wife showed me what she picked up for Labor Day dinner I got all warm and fuzzy!!!
So I fired up the Copper Pot. I started a chimney of coals and once going good I put them in the a couple of splits to get it about 375 to do a steam clean.
Prepped the wonderfully brisket by doing a 1/4 inch fat trim then 45deg scored and heavily salted, onion, garlic, lemon pepper and creole. I made sure to work it in to the score lines.
On it goes at 250, doing this cook with classic oak.
this will be a faster cook so going to keep the copper pot around 260-280, with a planned pan wrap once it’s reach 160ish. Now I relax and enjoy the swirling magic of the TBS........
So I fired up the Copper Pot. I started a chimney of coals and once going good I put them in the a couple of splits to get it about 375 to do a steam clean.
Prepped the wonderfully brisket by doing a 1/4 inch fat trim then 45deg scored and heavily salted, onion, garlic, lemon pepper and creole. I made sure to work it in to the score lines.
On it goes at 250, doing this cook with classic oak.
this will be a faster cook so going to keep the copper pot around 260-280, with a planned pan wrap once it’s reach 160ish. Now I relax and enjoy the swirling magic of the TBS........