I can’t believe I let the meat smoking cult scare the piss outa me, this was way easier than I thought it was gonna be 😂. Ready for 1pm and I even got a full nights sleep!
8:30pm-6:30am =10hrs at 200F
7:00am-10:30am=3.5hrs at 275F (wrapped)
10:30am-12:00pm=1.5hr rest on the counter
12:00pm-1:00pm=1hr in oven 170F
Notes:
Used a water pan.
24hr dry brine, no binder (blackened Saskatchewan on the fat cap, MC holy gospel on the rest).
Spritzed once at 9:30pm with 50/50 water/ACV.
I made tallow with the trimmings and put a bunch of it on the meat side during the wrap.
It stalled at 150F around midnight and stayed there until morning. Took about 3 hours wrapped at 275F to get to 195F-205F internal.
I poured the juices from the wrap over the brisket before slicing.
Side note: the secret to the best coleslaw is pickles and grainy mustard.
Came out juicy and delicious! 🤤
by MisterKillionaire