Hello everyone, been a while since I did a brisket, here you go.
Picked up a 7.8 lb brisket for , wait for it....$65. Brisket aint cheap in the northeast.
I decided to try Aaron Franklins recipe and method, I gotta say it was delicious, you really don't need a fancy rub, just salt and pepper 50/50
Trim Brisket, bring fat cap to 1/4 inch thick.
Trim any loose or irregular pieces off.
Add your choice of slather (I used yellow mustard)
Add your rub (1/2 kosher salt, 1/2 course ground black pepper)
Bring smoker to 250-275. I used lump charcoal and hickory chunks.
Add full water pan
Place brisket fat cap down on smoker (I'm using a big green egg, so that is what I want to protect the beef from the heat). Normally I put my brisket fat cap up when I use my offset smoker.
Add temp probe to grate and meat if you want.
Leave lid closed on smoker for at least 4 hrs, then start checking to see if you need to spritz it or not.
After the brisket gets through the stall, pull it, spritz it and wrap it. My brisket was in the stall for 2 hours, it stayed at 160 degrees the whole time and even dropped to 157 at times.
Once it started rising in temp again I wrapped it in butcher paper at 169 F
Place it back on until it's done. I can tell it's done by poking it with my temp probe and it enters the meat with no resistance, like gelatine or butter, that's when you know it is ready. This can be anywhere from 195F to 205F in my experience.
Put the meat in a cooler and let it rest for at least 1 hour to suck moisture back in before cutting.
Only cut as your serve so you can store the rest of the meat if necessary uncut to retain moisture.
Total cook time: 12 hours
Rest time: 2 hours in cooler
3:00 am start fire
3:30 am put brisket on smoker
12:30 pm brisket finished stall and was at 169. Pull and wrap
2:42 pm temp is up to 194
3:30 pm temp reaches 202 and brisket is very tender, pull off and place in cooler to rest
5:30 pm slice and serve!
Threw on some drumbsticks at 375 for 45 minutes, added bbq sauce last 10 mins
Picked up a 7.8 lb brisket for , wait for it....$65. Brisket aint cheap in the northeast.
I decided to try Aaron Franklins recipe and method, I gotta say it was delicious, you really don't need a fancy rub, just salt and pepper 50/50
Trim Brisket, bring fat cap to 1/4 inch thick.
Trim any loose or irregular pieces off.
Add your choice of slather (I used yellow mustard)
Add your rub (1/2 kosher salt, 1/2 course ground black pepper)
Bring smoker to 250-275. I used lump charcoal and hickory chunks.
Add full water pan
Place brisket fat cap down on smoker (I'm using a big green egg, so that is what I want to protect the beef from the heat). Normally I put my brisket fat cap up when I use my offset smoker.
Add temp probe to grate and meat if you want.
Leave lid closed on smoker for at least 4 hrs, then start checking to see if you need to spritz it or not.
After the brisket gets through the stall, pull it, spritz it and wrap it. My brisket was in the stall for 2 hours, it stayed at 160 degrees the whole time and even dropped to 157 at times.
Once it started rising in temp again I wrapped it in butcher paper at 169 F
Place it back on until it's done. I can tell it's done by poking it with my temp probe and it enters the meat with no resistance, like gelatine or butter, that's when you know it is ready. This can be anywhere from 195F to 205F in my experience.
Put the meat in a cooler and let it rest for at least 1 hour to suck moisture back in before cutting.
Only cut as your serve so you can store the rest of the meat if necessary uncut to retain moisture.
Total cook time: 12 hours
Rest time: 2 hours in cooler
3:00 am start fire
3:30 am put brisket on smoker
12:30 pm brisket finished stall and was at 169. Pull and wrap
2:42 pm temp is up to 194
3:30 pm temp reaches 202 and brisket is very tender, pull off and place in cooler to rest
5:30 pm slice and serve!
Threw on some drumbsticks at 375 for 45 minutes, added bbq sauce last 10 mins
