- Joined
- Jan 14, 2006
- Location
- At home...
I started this lo-n-slow adventure with a Costco Prime brisket and my battle plan was to smoke it for 5 hours on my drum, then boat it until tender, then hot hold it at least 10 hours in a roaster oven.
All trimmed up, then injected and seasoned.
On to the BDS, running 240° - 250° pit temp for 5 hours, then boated (fat side up) with 1/4 cup of tallow to prime the foil. No butter, sauce, or beef broth in the boat.
The next morning I moved it into a preheated 225° oven, and turned it off. I wanted the internal temp to fall to 160°, before hot holding it in my roaster oven. I held it 9 hours, plus the 3 hours it was ramping own in the warm oven. I guess there were about 2 cups of rendered tallow and juices in the foil boat.
Here are the results, exactly 24 hours later. :biggrin1:
All trimmed up, then injected and seasoned.
On to the BDS, running 240° - 250° pit temp for 5 hours, then boated (fat side up) with 1/4 cup of tallow to prime the foil. No butter, sauce, or beef broth in the boat.
The next morning I moved it into a preheated 225° oven, and turned it off. I wanted the internal temp to fall to 160°, before hot holding it in my roaster oven. I held it 9 hours, plus the 3 hours it was ramping own in the warm oven. I guess there were about 2 cups of rendered tallow and juices in the foil boat.
Here are the results, exactly 24 hours later. :biggrin1:
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