BRISKET COOK 11/01/24 – 11/02/24

FRI: I will update this post throughout the weekend: 16.8 lb. full packer; separated the muscles (I rarely do this). Pre-cooked weights: point 6 lbs, flat 6.25 lbs, 1.5 lbs meat trimmings, & 3 lbs of fat trimmings. Edit 5:30a SAT: meat on fat side down on Traeger Timberline super smoke at 225° Holy Cow (light) & majority of my own ‘Grateful Gunsmoke’ rub (SPG formula – 3-1-1 pepper heavy). Mustard binder (my first time experiment) on the flat. Plan to hold in the new VEVOR for dinner on Sunday. *10a spritz & raised temp to 270°. *12:30p update: bark set – wrapped the point in paper (177°) & at 1:30p wrapped the flat (175º) in foil boat w/ tallow, both flipped to fat side up. Note: fastest ever to the wrap. I usually smoke full packer at 190° for 12 or so hrs before the wrap… kick it up to 225° about 4 hours later to finish (takes 24 hrs total with the rest – long slow cooks with 3-4 hr hold work well for me). ** 2p pulled flat and wrapped in butcher paper & the point at 3p, then both placed in warmer @ 155° after resting on counter for 40 mins. Will slice at lunch tomorrow… ** Final edit: best point ever! But, the flat ended up being a little overdone in one section where it overlaps. This wants to happen when I tried to finish the lean tip. in the end 16.8 pounds rendered down to 6.8 pounds of finish product from five dollars a pound retail to $12 a pound final product. ** This brisket weighed 16.8 lbs ($5/lb)Trimmed weight 13.8 lb; final weight 6.8 lbs ($12/lb)