Cooking on an okie joe offset. First time brisket as well.
I picked up a 13.5lb brisky:
I think I watched enough trimming videos on youtube, so I should be good to go there.
I have the general idea, but please correct me if I'm way off on something. The big thing I'm doing that I've never done before is that I'm going to have a 14 hour 150F rest, and I've never done that before on my cooks. So this has me worried that if I cook till "buttery smooth" on probe then I might be overcooking it? Maybe not?
Basic steps
50% mesquite and 50% red oak. SPG only. Spritz only when things look dry, likely after the 2-3 hour mark.
1) Cook fat side up (my cooker will be great for this). Place the flat towards the coolest part of the cooker (left side, away from firebox).
2) Let it ride to about 170-175F'ish before wrapping. I know what to look for before wrapping, so all good there.
3) Wrap in butcher paper along with some rendered fat.
4) Insert the brisket fat side up (again) in butcher paper and continue cooking to about 190F, then start paying attention.
5) Probe until buttery tender. This can be anywhere from 195-203. Just depends. Check 3 places for buttery-ness.
6) Remove and let cool down long enough to where the temp stops climbing internally on the brisket. This could be 30 minutes, it could be 45 minutes.
7) Wrap the butcher-papered brisket in foil and place in 150F oven to keep the juices from dripping everywhere.
8) Come back in 14 hours and enjoy.
I picked up a 13.5lb brisky:
I think I watched enough trimming videos on youtube, so I should be good to go there.
I have the general idea, but please correct me if I'm way off on something. The big thing I'm doing that I've never done before is that I'm going to have a 14 hour 150F rest, and I've never done that before on my cooks. So this has me worried that if I cook till "buttery smooth" on probe then I might be overcooking it? Maybe not?
Basic steps
50% mesquite and 50% red oak. SPG only. Spritz only when things look dry, likely after the 2-3 hour mark.
1) Cook fat side up (my cooker will be great for this). Place the flat towards the coolest part of the cooker (left side, away from firebox).
2) Let it ride to about 170-175F'ish before wrapping. I know what to look for before wrapping, so all good there.
3) Wrap in butcher paper along with some rendered fat.
4) Insert the brisket fat side up (again) in butcher paper and continue cooking to about 190F, then start paying attention.
5) Probe until buttery tender. This can be anywhere from 195-203. Just depends. Check 3 places for buttery-ness.
6) Remove and let cool down long enough to where the temp stops climbing internally on the brisket. This could be 30 minutes, it could be 45 minutes.
7) Wrap the butcher-papered brisket in foil and place in 150F oven to keep the juices from dripping everywhere.
8) Come back in 14 hours and enjoy.
