SamRothstein
New member
I started off with a 13lbs packer from Costco, trimmed a little fat and removed the deckle before coating with a 50/50 salt and pepper rub. Put in smoker about 3:15am, 175 for 35, 200 for 35, 250 rest of the way with about 3.5oz each of apple, cherry and hickory.
When I woke up at 8 the probes were reading 190s. I was confused and assumed the probes were placed incorrectly, but my instant read confirmed the temp. I was shocked and worried. This brisket was to be served at 7pm! She coasted the rest of the way to 203/205 and was probe tender and bendy by 9am. I wrapped in foil and towels and tossed it into a cooler and began searching how long I could reasonably keep it warm that way. I left the probes in around maybe 2pm started getting into the 150F range which is when I tossed it into the oven at 170f.
Fast forward to 7pm and I began the slicing and tasting. I was pleasantly surprised! Flavor was great, meat was tender and everyone liked it. It was on the drier side, but I attribute that to inexperienced trimming more than the extra long hold. I get carried away sometimes!
Overall I call it a success and can’t wait for the next one!
When I woke up at 8 the probes were reading 190s. I was confused and assumed the probes were placed incorrectly, but my instant read confirmed the temp. I was shocked and worried. This brisket was to be served at 7pm! She coasted the rest of the way to 203/205 and was probe tender and bendy by 9am. I wrapped in foil and towels and tossed it into a cooler and began searching how long I could reasonably keep it warm that way. I left the probes in around maybe 2pm started getting into the 150F range which is when I tossed it into the oven at 170f.
Fast forward to 7pm and I began the slicing and tasting. I was pleasantly surprised! Flavor was great, meat was tender and everyone liked it. It was on the drier side, but I attribute that to inexperienced trimming more than the extra long hold. I get carried away sometimes!
Overall I call it a success and can’t wait for the next one!
