milpool
New member
I recently bought the Auber Wifi model, and did the SPST bypass. After several rib and chosen cooks under my belt, I decided it was time to put on some big boy pants, and smoke the 5# brisket flat I had in my freezer.
I coated it with kosher salt and fresh ground pepper and let it sit in the fridge overnight. I used 3-4 oz pecan wood and set the Auber for 250 degrees . After a nice bark had formed, I wrapped in butcher paper and pulled it at 200 degrees. A lovely meteorite to behold!
I'm not gonna lie and say it was a flawless cook. I'm glad I started at around 10:30am because it was after 6pm by the time it was done. The brisket was also quite lean and therefore on the dry side. But the flavor profile was perfect! Meaty, peppery and smokey! And most important of all, Mrs. Milpool really liked it.
I coated it with kosher salt and fresh ground pepper and let it sit in the fridge overnight. I used 3-4 oz pecan wood and set the Auber for 250 degrees . After a nice bark had formed, I wrapped in butcher paper and pulled it at 200 degrees. A lovely meteorite to behold!
I'm not gonna lie and say it was a flawless cook. I'm glad I started at around 10:30am because it was after 6pm by the time it was done. The brisket was also quite lean and therefore on the dry side. But the flavor profile was perfect! Meaty, peppery and smokey! And most important of all, Mrs. Milpool really liked it.
