Long time lurker, first time poster!!
This was the first brisket I’ve cooked, so open to feedback / suggestions / etc. My trim game needs some work …
Started with a 16.5# prime brisket and lost a couple pounds to the trim. Injected and brined for three days using the calculator from amazingribs. Rubbed with black pepper / coriander / garlic / mustard powder and tossed it into a 250° smoker (COS Char-Griller as an entry into offset smoking!) for seven hours. Hickory for the first three hours then post oak for the remainder. When it hit 165° and the bark was set, wrapped in three layers of foil and into a 250° convection oven for about four hours until it hit 203°. Rested on the counter down to 170° and back into the oven set to “keep warm” (about 165° in my oven) until it was time to slice and serve. All in all it was right at 24 hours from when it hit the smoker to when it hit the dinner table!! Clearly it’s BBQ because I’m wearing black gloves … haha.
Anyways, just wanted to share as I was pretty pleased with how it turned out!!
by _generic_-_username_
13 Comments
Looks awesome!
Yup, did 1/2 slab yesterday !👍🏼
Looks awesome!! Not sure why so red.
Here’s what I did different.
Season/inject night before.
Smoke on offset til it hits 165-175(depending on how drunk/high I am)
Foil Boat it(see Chuds BBQ). and throw it on my WSM while I try to sleep.
Thermo wakes me up when it hits 203, make sure it feels like buttah.
Let it come down to 170ish.
Then throw it in an oven @ 165, go the fuck back to bed and serve it when everyone arrives.
How was the tenderness? I am starting my pastrami tomorrow. I will check out that calculator. Didn’t know it existed.
I found the website but don’t see the calculator. You got a direct link?
Wow I’m so jealous. Looks amazing
I’m a pellet smoker guy, so admittedly no expert on stick burners, but doesn’t the wood go into the firebox?
Rookie Of The Year
brooo! Guiness was a GREAT pair!
Does it moo each time you slice it?
Man that looks amazing!!
What kind of smoker? Looks great
That looks insaaaaaaane good.