Okiejoebronco25
Meat Mopper
So my brisket yesterday after a rough start turned out to be my personal best to date. Started with a 5 pound very nice cut of brisket. At first I let my fire get away and got too many Jealous devil coals lit and temp shot up to 320 with no ability to back down at that point. So had to dump lit coals and start over. Luckily early on. After that 246 all day. Rubbed with meat church holy cow and holy gospel. Brought to internal temp of 170. Not overly concerned with bark production as this is meant to be sliced placed in vacuum, sealed bags and frozen for lunch prep so I cooked in a pan then covered the pan at about 205. It was pretty tender felt like could’ve got a little bit more tender, but as it was pretty lean, I was worried of over cooking, pulled it and rested in a cooler wrapped in a moving blanket for two hours, turned out to be super tender didn’t have that loose flop but the bite was like butter. Very happy with results.
