Haven't posted for a while, but I see the smoke is still lingering around here. My smoker has been full and kept busy while I was on hiatus. and thought I would share my Memorial day brisket meal. This was my personal best brisket I have made. In fact, probably best I have ever had!
FLAGS OUT!
I started with a 13 lb CAB choice packer. Fat was moderately trimmed to 1/4" to 3/8" and trimmed back the thin part of the flat quite heavily for grind (making another stab at some all beef dogs). Seasoned with SPOG and let rest for 18 hours in the fridge.
I stayed up late Saturday night and got the Webber Kettle going with RO Ridge and chunks of peach wood. I placed the meat, set my therms with temp alarms and went to bed about midnight. It kept 230-250 pretty well once I found the sweet spot with the vents. Had to get up twice to stoke and add a few more coals. It stalled at 155' between 6 and 8 in the morning, but I let it ride without wrapping yet to get a better bark than what I was seeing. I double wrapped in foil when it hit 170' and finished it in the oven at 230 since I had an errand to run in town and didn't want to leave the smoker unattended.
When I got back the remote therm read 201'. I probed around the thicker part of the point and there were a couple of spots that were not yet quite butter and pulled it when it hit 207'. Totally like Jello! Wrapped it in 2 heavy bath towels and stuck it in the cooler to rest until dinner.
Wrapped
Unwrapped from foil: moment of truth!
I removed the point from the flat, and took the fist slice from the flat. I don't know if the pictures here do it justice. It was SOOO juicy and moist! I couldn't ask for any better than how this one turned out.
Sides were steamed broccoli and home made mac n cheese.
Plated
I hope everyone enjoyed their holiday weekend as much as I did!
FLAGS OUT!
I started with a 13 lb CAB choice packer. Fat was moderately trimmed to 1/4" to 3/8" and trimmed back the thin part of the flat quite heavily for grind (making another stab at some all beef dogs). Seasoned with SPOG and let rest for 18 hours in the fridge.
I stayed up late Saturday night and got the Webber Kettle going with RO Ridge and chunks of peach wood. I placed the meat, set my therms with temp alarms and went to bed about midnight. It kept 230-250 pretty well once I found the sweet spot with the vents. Had to get up twice to stoke and add a few more coals. It stalled at 155' between 6 and 8 in the morning, but I let it ride without wrapping yet to get a better bark than what I was seeing. I double wrapped in foil when it hit 170' and finished it in the oven at 230 since I had an errand to run in town and didn't want to leave the smoker unattended.
When I got back the remote therm read 201'. I probed around the thicker part of the point and there were a couple of spots that were not yet quite butter and pulled it when it hit 207'. Totally like Jello! Wrapped it in 2 heavy bath towels and stuck it in the cooler to rest until dinner.
Wrapped
Unwrapped from foil: moment of truth!
I removed the point from the flat, and took the fist slice from the flat. I don't know if the pictures here do it justice. It was SOOO juicy and moist! I couldn't ask for any better than how this one turned out.
Plated
I hope everyone enjoyed their holiday weekend as much as I did!
