Finally had another of our annual guitar jam with a bunch of friends. First one in 3 years and so good to hang out together. This also gave me another opportunity to use my RF cabinet smoker as we were doing brisket, pulled pork and ribs for dinner. The pork and brisket went on around 11.30pm on Friday evening at about 230F. When I woke up around 6, temp had dropped to about 200F so I needed to open intake a bit more. Still on the learning curve of this smoker. Around 9am, I checked the brisket and much to my surprise, it was almost done, just a few parts on the flat not probing perfect. So I decided to foilboat it, added some tallow and let it run for another hour. It was perfect and I popped it in the oven for a long rest, something around 9 hours of resting time. PP was done around noon, left the smoker cruising at 230-250F, put the ribs on in the afternoon.
Everything came out great but the brisket was a total home run. The flat was incredibly moist and the point was on the verge of falling apart. It did in parts because the bark was so solid, I had a hard time slicing the point and not shredding the meat.
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Everything came out great but the brisket was a total home run. The flat was incredibly moist and the point was on the verge of falling apart. It did in parts because the bark was so solid, I had a hard time slicing the point and not shredding the meat.
Verstuurd vanaf mijn SM-A528B met Tapatalk
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