Picked up a Redland about a month ago. Started easy- ribs the first week, followed by pork butts, and then whole chickens. It was time for the holy grail of slow cooking- the brisket!
Slathered with mustard then salt, pepper, and garlic. Cooked overnight at 190 with super smoke and a smoke tube. 12 hours in it was at 157 (image #3). Let it go for about 5 more hours to hit 175 then wrapped in butcher paper.
Kicked up the temp, first to 225, then 250, then 275. Finished at about 20 hours and 205. Let rest for 2 hours on the counter with a towel on top. Carved at about 160.
My thoughts:
1. I think I seasoned a little heavy, would probably back down a bit. It doesn’t taste bad but there’s just an extra layer of grainy spice that goes everywhere when I cut it. Doesn’t seem to benefit in any way.
2. I think I would do 200 instead of 190 for the overnight. I didn’t want it to overcook but it was just fine and still took hours to hit 175.
3. After wrapping I would immediately kick it up to 275. I was trying to slowly raise temp and thought wrapping would significantly change the cooking speed but 25 degrees did almost nothing.
Any thoughts or feedback greatly appreciated!
by ExhaustedNihlist
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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I was like that doesn’t look done.. hahaha then realized you had more pics.. looks awesome.
I never put mustard on a brisket , they have so much natural fat, one don’t need that extra moisture that you would with pork,plus a don’t think the bark sets as well..
Get some brisket seasoning, it makes 100% difference, I use 2 Gringos brisket magic delicious ..
And I’ve never cooked on anything but a stick burner so your times and temps are way off for me ,but what ever you did… looks amazing.
Looks great! How was the smoke flavor?
Don’t need the smoke tube. Remove it and gtg