Cooked a 4-lb brisket point today with a simple rub: coarse salt, 16-mesh black pepper, garlic granules, a little chili powder, and a tiny bit of smoked paprika.
Used my Slow ’N Sear with a mix of hickory and pecan wood for the smoke.
Started the cook low around 180°F until the internal reached 100°F, then bumped the pit to 250°F.
Didn’t spritz until it passed 150°F, then used apple cider vinegar + water every 45–60 minutes.
Wrapped in butcher paper at 165°F with a bit of tallow once the bark set, and finished it running between 275–290°F.
Pulled at 204°F when it probed like butter and rested for about 1.5 hours.
Total cook time: ~7 hours.
by Otherwise_Sorbet2342
3 Comments
Wow!👍
No, no, no. We need to talk about that corn 1st. Is that corn purple to start with? 🫣
Damn, this looks absolutely killer! That’s pretty much textbook for a perfect brisket on a kettle. How do you like the bark after that long rest? I’ve only done full packers but your method’s making me wanna try just the point next time, my favorite part anyway.