For my actual birthday, we wend to a crat BBQ place in Belleville, IL called "Beast craft BBQ" and they had excellent Duroc pork steaks and killer duroc belly...but my wife was unimpressed by the SRF brisket...so upon my next trip to costo, i picked up a 15# prime packer for $45 is a hell of a lot better than a SRF packer at Beast for $160).
Once again, i used the Hey Grill Hey Texas Style Brisket recipe that seems to be a hit in the family
15.33# Prime Brisket
1 cup Kosher Salt
1 Cup Coarse Ground Black Pepper
1/2 Cup Costco "California Granulated Garlic"
EVO
Lumberjack Char Hickory Pellets
1900: Applied SPG Rub (1:1:.5) to trimmed brisket (i took off about 3-4 lbs of fat_ with EVO...back int the refer
2230: fired up the Camp Chef SmokePro DLX with Lumberjack CharHickory pellets
2300: Brisket in the pit, probed with my Fireboard thermometer, temp Hi SMoke (~210-220)
1200: added additional pellets
1700: cranked to 250 to finish off at 200 IT
1830: Time to chow on that hunk of cow.
Did not once open the pit until it was done. This was the best one i have done, and i have done some great cooks. No sense changing the recipe now, especially with the successful results (and the lack of left overs).
Once again, i used the Hey Grill Hey Texas Style Brisket recipe that seems to be a hit in the family
15.33# Prime Brisket
1 cup Kosher Salt
1 Cup Coarse Ground Black Pepper
1/2 Cup Costco "California Granulated Garlic"
EVO
Lumberjack Char Hickory Pellets
1900: Applied SPG Rub (1:1:.5) to trimmed brisket (i took off about 3-4 lbs of fat_ with EVO...back int the refer
2230: fired up the Camp Chef SmokePro DLX with Lumberjack CharHickory pellets
2300: Brisket in the pit, probed with my Fireboard thermometer, temp Hi SMoke (~210-220)
1200: added additional pellets
1700: cranked to 250 to finish off at 200 IT
1830: Time to chow on that hunk of cow.
Did not once open the pit until it was done. This was the best one i have done, and i have done some great cooks. No sense changing the recipe now, especially with the successful results (and the lack of left overs).
