anstissk
Smoke Blower
I say "successful" in quotes as I deemed it a success along with everyone else. Normally you always get the "tasted good" or "good job" even when it's slightly dry or too tender/crumbly. So I've made a handful of briskets, but not too many over the years. I was always intimidated by the meat cost or size and the amount of things that could go wrong. So this year, I set out a goal to get a better handle on brisket and add that to my list of "confident cooks" Ill call it. Well, yesterday it seemed everything came together for me. I trimmed and seasoned my 10.5 lb. choice grade brisket on Saturday evening and placed it in the fridge. Fired up my WSM with oak, hickory and apple at 6:00AM and got rolling. The brisket went on at 6:45 AM and I didnt look at it for 2 hours. I then started spritzing with ACV/water every hour until 165 IT. I wrapped in foil with some beef broth and cooked to 199 IT and started probing. I liked the "feel" at about 202. Pulled it off, and let it sit uncovered for about 15 minutes. I then wrapped back in the foil, popped it in the oven for 2 hours to rest and then sliced around 7:00. Here's the Q view of the finished product:
