It was probe tender in a few spots at just above 200Your 160 It picture also looks good from here. Now let's see when done. What IT will you be taking off the Smoker and resting? How long will you rest it?
Sounds spot on so far. Hope to see some finished pictures. I agree, let it sit out a bit before placing in cooler, so it doesn't keep cooking in the cooler.It was probe tender in a few spots at just above 200
Felt like jello when I wrapped it in a towel, it’s gonna rest in a cooler for a couple hours
It was a good looking brisket!I ate so much of it, I was in a stupor last night
The hot and fast method looked appealing to me, and I’ve had great results with ribs, pork butts, picnic shoulders, and chucks @275+. There must be something I’m missing with brisket.
Get yourself a remote thermo that has a hi/low alarm, that is the only way I'd ever run a smoker unattended for any period of time unless it was in an area that was wide open with nothing around to burn.You still haven't mentioned what went wrong with the previous ones.
When are you pulling them off the smoker? How are you holding them before serving?
Prime grade really helps. The next step is to consider wet aging, and this only requires two things: Knowing the kill date (pack date) of the cryopacked brisket, and having a refrigerator in the 34° - 35°F range.Looking back, I think my previous mistakes were overtrimming fat for hot and fast cooking. I’ve tried to avoid overnight cooks and that’s worked for butts, picnic shoulders, and chuck roasts @275+
Another difference was this brisket is prime and the others were choice.
This is my best work so far, not sure I could do one better.
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I can taste that from here!! One other tip.... you sliced these pieces with the grain. I think it's from the point (which is always tender) but slicing against the grain will be more tender.
I forgot I wanted to use tallbm’s trim method, and this slicing guide, but this thing’s so tender it doesn’t matterI can taste that from here!! One other tip.... you sliced these pieces with the grain. I think it's from the point (which is always tender) but slicing against the grain will be more tender.
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