Thanks everyone. It's time to cut it.
I folded back the foil and stuck it in the oven for about 10mins on broil to firm up the bark.
And moved it to the cutting board leaving behind a little jus in the pan.
And then the moment of truth. I know that you experienced guys know this, but you want to cut your brisket against the grain. If you cut it with the grain, it will be stringy and tough.
I'm liking it.
But we'll add some of the jus to the cut pieces.
just a few drops.
And take a few more slices for the cook.
The brisket tastes great. Just enough smoke flavor, tender flavorful and moist. Thanks everyone for taking a look. We went through about 13lbs of pellets by my estimate. But likely less. The Stampede has a 30lb hopper. It was full when I started, and it doesn't look like I'm anywhere near having lost approximately half of that.
My wife's GOT party is on. But the cook is going to go ahead and get started. Besides, he deserves it. He was up all night, tending a fire and playing around with vents to bring us this great tasting brisket....wasn't he?
I mean you saw for yourselves, he was out there with a blowtorch in the middle of the night trying to getting the fire started.
And then a thunderstorm blew in.
The aftermath. This is a mix of CookinPellets Perfect Mix, Lumberjack 100% Hickory and some left over
Rec Tec Ultimate Blend. The smoke tube had a 50/50 mix of A-Maze-N pecan and hickory pellets in it.
The smoker was clean when I started. I'll disassemble and look to see how much ash it left with this combination.