The anxiety was high due to the time invested and the fact that we were hosting for football Sunday at our place. The cut was a ~14 lb-er from Costco for about $60.
– Trimmed and seasoned about 24 hours in advance – Meat went on a little after 6pm Saturday with the temp around 200. I woke up at 3am to add pellets – 7am I wrapped it in butcher paper when the internal temp hit 175 – Cook temp bumped to 250 until it hit 205 internal around 9:30am – Rested ~2 hours on the counter until the internal temp lowered to 160-165 – Held in the oven at 160 until around 2pm when we were ready to eat on Sunday. I followed [this video](https://youtu.be/Kme0FQ32vLg?si=BFp1koTpCNdOsYXo) instruction to calibrate my oven, which allowed me to set it actual temp below the lowest setting of 175.
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I followed the [Meat Church](https://www.meatchurch.com/blogs/recipes/pellet-grill-brisket) seasoning and cooking guidelines and it turned out fantastic. The basics:
– Trimmed and seasoned about 24 hours in advance
– Meat went on a little after 6pm Saturday with the temp around 200. I woke up at 3am to add pellets
– 7am I wrapped it in butcher paper when the internal temp hit 175
– Cook temp bumped to 250 until it hit 205 internal around 9:30am
– Rested ~2 hours on the counter until the internal temp lowered to 160-165
– Held in the oven at 160 until around 2pm when we were ready to eat on Sunday. I followed [this video](https://youtu.be/Kme0FQ32vLg?si=BFp1koTpCNdOsYXo) instruction to calibrate my oven, which allowed me to set it actual temp below the lowest setting of 175.
10/10 would do this exact cook again.