landarc
somebody shut me the fark up.
Yes, just in time to be too late for the Brisket Master Throwdown, my non-entry. A Creekstone Master Chef packer, all 17.4 pounds :shocked:
After trimming, it was probably more like 15.5 pounds, I hit it with a largely SPOG rub, but, with a little Simply Marvelous Sweet and Spicy to round things out.
It went on to a large BGE, running with Wicked Good charcoal, along with apple wood and hickory. About 50/50 of charcoal and wood. The BGE was set to run at 310°F, the brisket went on at 220°F and rode up with the cooker. Ran from 9am to about 12pm, then wrapped and back in from 12pm to 3pm, then unwrapped until 4pm.
You might be thinking that there is not a good bark, you would be wrong. See the following images.
Bendy, that is actually two, maybe three, slices on the fork, from the flat.
Point was also sliced, and super moist, rendering was spot on.
What I consider to be burnt ends, the trimmings from the edges off of a proper brisket. These are tender, with a salty and crisp bark, with a sweet hint from the rendered fat.
Oh, and there were pies. Apple.
After trimming, it was probably more like 15.5 pounds, I hit it with a largely SPOG rub, but, with a little Simply Marvelous Sweet and Spicy to round things out.
It went on to a large BGE, running with Wicked Good charcoal, along with apple wood and hickory. About 50/50 of charcoal and wood. The BGE was set to run at 310°F, the brisket went on at 220°F and rode up with the cooker. Ran from 9am to about 12pm, then wrapped and back in from 12pm to 3pm, then unwrapped until 4pm.
You might be thinking that there is not a good bark, you would be wrong. See the following images.
Bendy, that is actually two, maybe three, slices on the fork, from the flat.
Point was also sliced, and super moist, rendering was spot on.
What I consider to be burnt ends, the trimmings from the edges off of a proper brisket. These are tender, with a salty and crisp bark, with a sweet hint from the rendered fat.
Oh, and there were pies. Apple.
