So it was a go big or go home day…..picked up a full prime grade packer, it was 18.5 lbs so cut it into a point cut and flat and put the flat in the freezer…. Coated the point section in salt and then dry brined it for 32 hours…. I purposely trim it to have exposed muscle so the salt will absorb
I saved a section of the tallow to render for dressing and braising…. I froze some for when I do the flat
Coated it as dropped in the sand with my asian 5 spice rub.
On the RT1600 brand new grates with the trimmings under it….
Now this gives the perspective of the space above rack #2….this is cool!
Just a close up!
About an hour in, I did a check and added a ThermoWorks air probe….
The air probe was running a bit high so I added the RT probes around the chamber to just see what the deltas were
I discovered that the upper chamber runs about 15 -20 degrees or so hotter than the man rack level….not a bad thing but just good to know….. so I dropped the unit temp from my usual 265 to 250 so the second rack was in the 265 zone….the cool thing about this is it helps with bark creation and the unit runs more efficiently!
6 hours in….INT is 165 so it’s time to wrap!!! I took a nibble….yum!!!
All covered and back in to braise in the tallow, I did bast it a few times before covering it…..
Pulled it at INT 199-200, meat jello confirmed. It went in the house oven at 145 to rest till dinner time….the cook finished up at 4, so 8.5 hours total in the RT chamber!
The un-foiling after an hour of resting! Oh man happy camper!
The slicing….. man oh man what an experience it is to slice brisket!!!
The serving pan, dressed with some of the dark colored tallow from the pan!
The plate…Mrs C made up a balsamic based sauce, some mac, and corn bread muffins…. Had a light breakfast and skipped lunch for this plate!
The first cook money shot!
So the first cook is in the books set a high bar for future cooks!
So this is the bonus of the shelf spacing…the drip/tallow pan collects all the drippings! So bingo less future cleaning! Ie you would never know there was a brisket was cooked there!!!
Thanks for being party of the “break-in” cook.
I saved a section of the tallow to render for dressing and braising…. I froze some for when I do the flat
Coated it as dropped in the sand with my asian 5 spice rub.
On the RT1600 brand new grates with the trimmings under it….
Now this gives the perspective of the space above rack #2….this is cool!
Just a close up!
About an hour in, I did a check and added a ThermoWorks air probe….
The air probe was running a bit high so I added the RT probes around the chamber to just see what the deltas were
I discovered that the upper chamber runs about 15 -20 degrees or so hotter than the man rack level….not a bad thing but just good to know….. so I dropped the unit temp from my usual 265 to 250 so the second rack was in the 265 zone….the cool thing about this is it helps with bark creation and the unit runs more efficiently!
6 hours in….INT is 165 so it’s time to wrap!!! I took a nibble….yum!!!
All covered and back in to braise in the tallow, I did bast it a few times before covering it…..
Pulled it at INT 199-200, meat jello confirmed. It went in the house oven at 145 to rest till dinner time….the cook finished up at 4, so 8.5 hours total in the RT chamber!
The un-foiling after an hour of resting! Oh man happy camper!
The slicing….. man oh man what an experience it is to slice brisket!!!
The serving pan, dressed with some of the dark colored tallow from the pan!
The plate…Mrs C made up a balsamic based sauce, some mac, and corn bread muffins…. Had a light breakfast and skipped lunch for this plate!
The first cook money shot!
So the first cook is in the books set a high bar for future cooks!
So this is the bonus of the shelf spacing…the drip/tallow pan collects all the drippings! So bingo less future cleaning! Ie you would never know there was a brisket was cooked there!!!
Thanks for being party of the “break-in” cook.
