Wanted to write down notes on my first brisket, and figured others could use it as a data point for their own journey:
-12.75lb packer pre-trim
-Trimmed fat, overdid it in a couple spots but overall not bad
-Salt and pepper only on the rub. Meant to use a mustard binder, but forgot.
-225 degrees, fat side up, at ~11:15am
-no spritzing, pulled at 7:45pm when thermapen said at least 160 everywhere and outer color was satisfactory. Temp was all over, high 170s in the flat to just over 160 in the point some places.
-wrapped in butcher paper with no added tallow, and went back in at 275 degrees
-probe hit 203 at ~12:15am. Thermapen was jelly 9/10 sticks, minus the very center of the point. Flat was reading 210 at the edge
-Brisket remained wrapped, put into 170 degree oven with a water pan overnight.
-Sliced at 12:30pm, 25 hours after starting, and served for fantasy football draft.
NOTES:
Point was really good – center was a little potroast-y in texture vs sliceable, but more moist than the flat. Very end of flat was dry, but not inedible – just not as good as the point.
Bark and smoke ring were killer. Didn’t miss the mustard, though I do want to try next time. Kosher salt and 16 mesh pepper were plenty of flavor.
I’d shape the brisket more when trimming next time – I think my reluctance to carve beyond just fat and the mohawk resulted in the different thicknesses and different cook times.
TL;DR:
225 til 165, wrap in butcher paper, 275 til 203. Grilla Silverbac with Lumberjack competition blend pellets.
1 Comment
Wanted to write down notes on my first brisket, and figured others could use it as a data point for their own journey:
-12.75lb packer pre-trim
-Trimmed fat, overdid it in a couple spots but overall not bad
-Salt and pepper only on the rub. Meant to use a mustard binder, but forgot.
-225 degrees, fat side up, at ~11:15am
-no spritzing, pulled at 7:45pm when thermapen said at least 160 everywhere and outer color was satisfactory. Temp was all over, high 170s in the flat to just over 160 in the point some places.
-wrapped in butcher paper with no added tallow, and went back in at 275 degrees
-probe hit 203 at ~12:15am. Thermapen was jelly 9/10 sticks, minus the very center of the point. Flat was reading 210 at the edge
-Brisket remained wrapped, put into 170 degree oven with a water pan overnight.
-Sliced at 12:30pm, 25 hours after starting, and served for fantasy football draft.
NOTES:
Point was really good – center was a little potroast-y in texture vs sliceable, but more moist than the flat. Very end of flat was dry, but not inedible – just not as good as the point.
Bark and smoke ring were killer. Didn’t miss the mustard, though I do want to try next time. Kosher salt and 16 mesh pepper were plenty of flavor.
I’d shape the brisket more when trimming next time – I think my reluctance to carve beyond just fat and the mohawk resulted in the different thicknesses and different cook times.
TL;DR:
225 til 165, wrap in butcher paper, 275 til 203. Grilla Silverbac with Lumberjack competition blend pellets.