Basically followed the Meat Church instructions but seasoned with Kinder’s Woodfire Blend
– On around 8:00 pm at 200° fat side up, 12 hours later it was at about 165° internal
– Bumped temp to 225° until 175° internal
– Wrapped in butcher paper and increased temp to 250°, cooked to 203° internal and probe tender
– Rested for 1 hour outside, then in a cooler another 2 hours or so. I left my probe in the meat and it was at about 135° when I unwrapped it and sliced it open. Was looking to slice it at 140° but it finished a little early.
Overall very pleased, I need more practice on the trimming, would have liked a little better bark, and might have gone a little light on the seasoning, but it was juicy and tender.
by -Calm-
4 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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Kinder Woodfire Garlic is an amazing blend and I hadn’t considered it for brisket. I wonder if it differs from the blend you used.
Excellent consistency, and it looks amazing, well done!
Looks good!
