Honestly, I wish I had pulled it an hour or two earlier.
Did a simple sumac Dalmatian rub with no binder on a massive brisket from Costco. Started it at 250F, wrapped at stall and reduced to 200 and slept. Woke and brought it to 225. Increased temp back to 250 to get it done in time. I prematurely sliced it while it was nearly too hot to touch after a 3 hour rest.
It was a crowd pleaser but the bark wasn’t as delicious as my previous attempt. I suspect 250 is a little too hot for sumac. I rushed it so that I could wrap it and get to bed.
Probes were reading low but the eventual probe tenderness check made it seem like the butcher paper was just full of air. I pulled it immediately. I should calibrate my probes or get a new set.
As said, everyone loved it but I thought it was too tender and the bark wasn’t the best. I’ll be sure to share my next.
Camp chef WW 24 pro with hickory in the box for first 4 hours. Costco pellets.
by Jaelma
8 Comments
Did you take any fat off? That looks very cleaned up for a Costco brisket.
Looks a tad dry, I’d smesh tho
I do not see one drop of moisture tbh
It was too tender because you overcooked the shit out of it, its not pulled pork so it shouldn’t pull apart like that.
Looks drier than the Sahara but if you chop it up with bbq sauce and throw it on a bun I’ll take 15
Looks like an overdone roast beef dinner
Bark has phenomenal color
Bark looks good.