Came out ok….
Cooked at 225 until temp reached 125-130. Then pulled increased temp to 500. Cooked 2min on each side. Pulled at temp 135-140. Let rest for 10 minutes.
Used the 2 Gringos chupacabra brisket magic rub. Kept the fat Cap on and cooked with it faced down. Will try with fat cap off next tire.
Think I will cook a little longer next time and trim fat off. Let sear little longer. Fat was fine this time since I over seasoned a little. So trimming off the fat after helped reduce the salt. Will also let rest longer.
Tasted good tho. Used hickory pellets with bear mountains gormet blend in a smoke tube.
by techbeckk
2 Comments
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Reverse sear. I like to cook to 145 or so. It’s the only cut I cook to medium well.
It’s very important to cut against the grain. Try slicing smaller as the cut can be lean and a bit tough.