- Jul 19, 2017
- 8
- 32
Man I read these forums obsessively for two weeks preparing for this cook. My first brisket.
I went simple and classic. Black pepper coarse ground and salt as a rub. I trimmed a bit excessively, removing the all important point fat river. Started at 1am and managed to hover at around 240, trying to steer closer to 225. I had the fat in a tray with holes above the brisket, so great basting. At 630 am, I reached 180, after a one ish hours stall at 172, wrapped and into the oven at 230~
At about noon, rewrapped and dropped into a cooler towel situation. Served at 7pm and pretty much perfect, excepting the I'll advised point fat trim.still I appreciated the more solid slices from the point. But the flat was the bomb. Could have been pulled but I went for thick fatty delectable slabs of OMG.
I went simple and classic. Black pepper coarse ground and salt as a rub. I trimmed a bit excessively, removing the all important point fat river. Started at 1am and managed to hover at around 240, trying to steer closer to 225. I had the fat in a tray with holes above the brisket, so great basting. At 630 am, I reached 180, after a one ish hours stall at 172, wrapped and into the oven at 230~
At about noon, rewrapped and dropped into a cooler towel situation. Served at 7pm and pretty much perfect, excepting the I'll advised point fat trim.still I appreciated the more solid slices from the point. But the flat was the bomb. Could have been pulled but I went for thick fatty delectable slabs of OMG.
