My third brisket and I tried something new, best one yet. Was making it for a dinner tonight but had a busy day today and my actual children keep me up enough that I don’t want to be tending to a fussy meat child overnight, so I let that drive the process.
Double indirect between 275-300 yesterday from about 10am – 9pm, pulled it at 190 IT. Did a foil boat at about 170 IT.
Held in the oven at 160 (adjusted the temp calibration) from about 10pm when it cooled to 165 IT until dinner time today, about 19 hours. I wrapped in butcher paper (need to ditch the 24 inch stuff, too wide) with a little tallow before throwing in the oven.
Flat was still a little dry but the point was beautiful. Not sure if that’s just choice grade, too long a rest, pulling it early, or something else. Rub was 1/2 and 1/2 course pepper and kosher salt with a little garlic powder.
Side note, now I know how ovens behave from the ThermoWorks graph. Makes sense, but never thought about it.
by swiftybone
1 Comment
That’s pretty poor temperature control from your oven! A graph shaped like that is fine, but shouldn’t be over 20 degrees.