Did Snake method for 8 hours (2 on bottom one on top row) Fogo Briquets. Wrapped in parchment paper (Mistake #1 – gotta buy butcher paper next time as I believe it's wider and easier to wrap)
Opted to try Bro'N'Sear when I needed to refuel – Mistake #2. Temps spiked to almost 400 according to lid thermometer.
Moved to oven at 280 for last hour of cook.
Wrapped in towels and rested in a cooler for ~90 minutes. I hear it is better to let it sit longer, but I don't know that it would have helped this cook given my wrap job.
Certainly not going to be competing anytime soon but overall happy with the results. Passed the flop test and the family loved it!
by Beershavebeenhad
9 Comments
https://preview.redd.it/csue09cjz0vg1.png?width=697&format=png&auto=webp&s=33e35eae674ab58a6c6441ba0c500cec6da3a11a
*”Looks great , sir!”* – The dogs
Bro, that’s so awesome, I hope it turned out fantastic. I’ve had a brisket in my freezer for 2 years waiting on the right special occasion to smoke it. My fear of screwing up is probably what’s kept me from it. Congratulations and a job well done!
I hope that brisket is very well wrapped. Two years in a freezer can give the meat freezer burn, imparting the flavour and tenderness.
Is that a cast iron Dutch oven under the grate?
Nailed it! Nice going!!
Looks good. What temp was the internal riding at before you put it in the 280 deg oven for the last hour? What temp were you aiming for?
I think that you did an awesome job. It looks beautiful and very juicy. Judging by the looks on your dog’s faces I would say that they approved as well 😂😂. All around a very good job. 👍👍👍
Looks good! One big tip, don’t trust the lid thermometer I would get a wireless or Bluetooth one to monitor the ambiance temp 🤙🏼
Congrats on the first one! Honestly, if it passed the flop test and the family ate it all, you won the day.
Now I use the slow and sear setup but I’m religious about the snake method on my kettle for long cooks, it’s just so much easier to manage.