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And my 1st brisket ever...
I learned a few things to include I cant predict just how long it will take to cook a brisket.
Started with a 14lb+ Prime Costco brisket.
Rubbed it down with cracked pepper, Kosher salt and smoked paprika.
She smoked for about 5 hrs between 240 and 250 degrees.
Wrapped in butcher paper at around 175 degrees and it took another 4 hrs at 300 degrees and pulled it off at around 195 degrees.
It came out very moist, the fat rendered great, it was like butter, it also had nice bark and easily pulled apart across most cross sections. There were a couple of areas of the thinnest part of the flat that required more effort to pull apart. More importantly everyone loved it and far better than we ever had at our local Red Hot and Blue.
In retrospect I would go a little lighter on the rub, the salt and pepper was a tad overwhelming. Also, I would have let it stay on the grill for another +/-5 degrees as I think that would have helped to break down the connective tissue better in some of the thinner section mentioned above. I also would've let it rest more than an hour. But it was getting way late and everyone was crying of hunger.
All-in-all very happy with my first brisket.
Up next, pulled pork!
I learned a few things to include I cant predict just how long it will take to cook a brisket.
Started with a 14lb+ Prime Costco brisket.
Rubbed it down with cracked pepper, Kosher salt and smoked paprika.
She smoked for about 5 hrs between 240 and 250 degrees.
Wrapped in butcher paper at around 175 degrees and it took another 4 hrs at 300 degrees and pulled it off at around 195 degrees.
It came out very moist, the fat rendered great, it was like butter, it also had nice bark and easily pulled apart across most cross sections. There were a couple of areas of the thinnest part of the flat that required more effort to pull apart. More importantly everyone loved it and far better than we ever had at our local Red Hot and Blue.
In retrospect I would go a little lighter on the rub, the salt and pepper was a tad overwhelming. Also, I would have let it stay on the grill for another +/-5 degrees as I think that would have helped to break down the connective tissue better in some of the thinner section mentioned above. I also would've let it rest more than an hour. But it was getting way late and everyone was crying of hunger.
All-in-all very happy with my first brisket.
Up next, pulled pork!
