chrisjadams
New member
My first brisket was a success! And when I say my first brisket, I mean first ever for me, by any cooking means. Shout out to the forum members who have shared their knowledge (and the Lazy-Q document), as without it, I'm certain the results wouldn't have been the same.
Started with a 9 lb. prime packer from the butcher's around the corner. Was the smallest they had, and I was shooting to not have to cut it down for my 2D, by going diagonal on a rack. Trimmed it a bit, used the trimmings to coat the top of the flat, then coated with oil, used a local dry rub ("It's a Dry Heat" by www.anthonyspices.com), wrapped it in saran, and put back in the fridge while I prepped the 2D. Used about 8 oz. of wood (half hickory and half white ash (in a foil boat)) and a small can of apple juice in the Sasha.
Used the 2D meat probe in the flat, to control the box. Also used a Thermoworks Smoke, with one watching box temp (just in case as the brisket went in at 10:30pm, so nice to have alarms) and the other in the point. This gave me temps for both portions of the brisket, while controlling the turn down based on the flat temp. Brisket just fit diagonally, with a little nudging to "shorten" it up. As another means of remote "watching" I used one of my IP cameras (D-Link provides an app with free web access), so I could check all temps in the middle of the night from my phone, or even if I left the house out for a while. Will be doing this again.
In at 10:30 pm at 225F
150F IT at 12:30am, so I dropped the box temp to 220F, and turned in for the night
174F at 3:00am (had a high box temp alarm wake me), so I dropped the box temp to 210F
180F at 8:30am (rise and shine), so put temp back up to 220F
Pulled at 10:45 with IT of 190, double wrapped, toweled, and placed in a cooler. Put my Smoke thermometer back in through the foil, so I could watch temps without opening.
Rested for 2 hours... Amazing!
Now, I won't say that it was the best brisket I've had in my life, but... The flat was what I'd expect from a good BBQ joint, so I was happy. As I got to the point... I was beyond satisfied! Moisture content and flavor were both great!
Next time, I may experiment with the suggestion of some on this forum of wrapping at the stall, to maintain some more moisture. I say "may", because that's extra work, requires opening the box, and I'm not sure how much will be gained, as I wouldn't say the brisket was dry at all. After all... was a prime cut to begin with.
Started with a 9 lb. prime packer from the butcher's around the corner. Was the smallest they had, and I was shooting to not have to cut it down for my 2D, by going diagonal on a rack. Trimmed it a bit, used the trimmings to coat the top of the flat, then coated with oil, used a local dry rub ("It's a Dry Heat" by www.anthonyspices.com), wrapped it in saran, and put back in the fridge while I prepped the 2D. Used about 8 oz. of wood (half hickory and half white ash (in a foil boat)) and a small can of apple juice in the Sasha.
Used the 2D meat probe in the flat, to control the box. Also used a Thermoworks Smoke, with one watching box temp (just in case as the brisket went in at 10:30pm, so nice to have alarms) and the other in the point. This gave me temps for both portions of the brisket, while controlling the turn down based on the flat temp. Brisket just fit diagonally, with a little nudging to "shorten" it up. As another means of remote "watching" I used one of my IP cameras (D-Link provides an app with free web access), so I could check all temps in the middle of the night from my phone, or even if I left the house out for a while. Will be doing this again.
In at 10:30 pm at 225F
150F IT at 12:30am, so I dropped the box temp to 220F, and turned in for the night
174F at 3:00am (had a high box temp alarm wake me), so I dropped the box temp to 210F
180F at 8:30am (rise and shine), so put temp back up to 220F
Pulled at 10:45 with IT of 190, double wrapped, toweled, and placed in a cooler. Put my Smoke thermometer back in through the foil, so I could watch temps without opening.
Rested for 2 hours... Amazing!
Now, I won't say that it was the best brisket I've had in my life, but... The flat was what I'd expect from a good BBQ joint, so I was happy. As I got to the point... I was beyond satisfied! Moisture content and flavor were both great!
Next time, I may experiment with the suggestion of some on this forum of wrapping at the stall, to maintain some more moisture. I say "may", because that's extra work, requires opening the box, and I'm not sure how much will be gained, as I wouldn't say the brisket was dry at all. After all... was a prime cut to begin with.
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