Just pulled an overnight brisket( at 205F ) and letting it coast down before it goes in the oven at 150F to hold until dinner this evening. Didn't care much for the overnight thing, as I was stressing over sleeping through a problem, and as a result, got very little sleep. That said, it will be nice having the entire day free to enjoy the sun! It was also the first cook with Smokin' Pecan Pellets. Wanted to see what all the hype was about. I must say, they did crank out more smoke than any other pellet I've tried, to include Knotty Wood, Lumberjack, and Bear Mountain. Look forward to seeing how the smoke profile is, when we dig in. The bark is awesome. Will follow up after dinner tonight.
Edit to add cook details:
Garden variety Choice grocery store brisket. Not happy with my trim.....left too much mohawk sticking up.
Dry brined with Diamond Crystal salt for about 36 hours.
Exterior was kinda dry on cook day, so I used Bear & Burton's W Sauce for a binder, and then on with the 16 mesh pepper, Lawrys, and a dusting of shiitake mushroom powder. Let it sit for an hour, and into the smoker, loaded with Smokin' Pecan pellets.
2 hours at 180F
1 hour at 200F
1 hour at 225F
1 hour at 250F
Remainder of cook at 275F
Foil boated at 178F internal.
Edit to add cook details:
Garden variety Choice grocery store brisket. Not happy with my trim.....left too much mohawk sticking up.
Dry brined with Diamond Crystal salt for about 36 hours.
Exterior was kinda dry on cook day, so I used Bear & Burton's W Sauce for a binder, and then on with the 16 mesh pepper, Lawrys, and a dusting of shiitake mushroom powder. Let it sit for an hour, and into the smoker, loaded with Smokin' Pecan pellets.
2 hours at 180F
1 hour at 200F
1 hour at 225F
1 hour at 250F
Remainder of cook at 275F
Foil boated at 178F internal.
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