Did the overnight brisket – first time with a brisket ever.
15lbs pre trim, started at 9pm at 200 using SuperSmoke on my Redland 650 using Bear Mountain oak pellets fat side down. I used Killer Hogs TX brisket rub -(salt, pepper, garlic, onion parsley). Woke up at 5am, turned up the heat to 275. Wasn’t happy with the bark so I started spritzing with 50/50 apple cider vinegar & apple juice. Wrapped when the bark started looking good – about 175. Poured tallow over it and wrapped in pink butcher paper. Brisket felt jiggly at 205, pulled it about 12:00 noon. Let it sit on the counter for a half hour then put it in a cooler with towels to rest until we started eating at 3:30pm.
Family and friends loved it, it was pretty darn good for my first try.
by sirguynate
2 Comments
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Very nicely done!!! Strong work!