JoSal73
Full Fledged Farker
- Joined
- Mar 25, 2014
- Location
- Dallas, TX
Not exactly the same, but essentially the basic steps.
19 lb..light trim, olive oil, season with 2.5 parts butcher ground black pepper and 1 part kosher salt.
275-300 for 4.5 hours fat cap down the wrapped in butcher paper fat cap up.
After 2 hours, still not tender enough so back 1 more hour. Pulled and foil wrapped and let rest for 3 hours.
I finally sliced, and the flat was very tender. I used hickory for the first time, and I think I'll go back to oak/pecan.
The bark wasn't firm enough, so I'm going to keep toying with it till I get it right. Still, I really thought it came out great. There's lots of moving parts to get a brisket right, but I think I have enough info now or make sure I don't screw any more up in the future.
19 lb..light trim, olive oil, season with 2.5 parts butcher ground black pepper and 1 part kosher salt.
275-300 for 4.5 hours fat cap down the wrapped in butcher paper fat cap up.
After 2 hours, still not tender enough so back 1 more hour. Pulled and foil wrapped and let rest for 3 hours.
I finally sliced, and the flat was very tender. I used hickory for the first time, and I think I'll go back to oak/pecan.
The bark wasn't firm enough, so I'm going to keep toying with it till I get it right. Still, I really thought it came out great. There's lots of moving parts to get a brisket right, but I think I have enough info now or make sure I don't screw any more up in the future.
