Just a quick post today... I had a ~16LB brisket in the fridge, and chopped off the first 10-12 inches to make a pastrami. So, with the remaining, went ahead and fired up a brisket yesterday. The remaining piece was 5lbs, 10oz. I think this was brisket number 9 or 10 since I bought the #2 in June.
I put it on at 5AM yesterday morning with 3 chunks of pecan, and it was feeling like jelly at about 2:30 yesterday afternoon. I really love doing briskets on the #2. It's so easy. Yesterday was also a bit of an experiment for me as the ambient temps were in the 30's. I was concerned about the box holding heat with ambients that low, but I soon saw that I had no reason to worry. After going on at 5, by the time I woke up my oldest boy and got downstairs for Sunday morning cartoons, the meat was already about to hit 160.
I did a coating with tenderquick, let it sit for about 2 hours, rinsed it, coated in mustard then applied a rub of Diamond Crystal Kosher Salt, Malabar Pepper, garlic powder and onion powder. It was still a little overkill on the tenderquick. I think I need to take that down to less than an hour, even on big briskets.
I put it on at 5AM yesterday morning with 3 chunks of pecan, and it was feeling like jelly at about 2:30 yesterday afternoon. I really love doing briskets on the #2. It's so easy. Yesterday was also a bit of an experiment for me as the ambient temps were in the 30's. I was concerned about the box holding heat with ambients that low, but I soon saw that I had no reason to worry. After going on at 5, by the time I woke up my oldest boy and got downstairs for Sunday morning cartoons, the meat was already about to hit 160.
I did a coating with tenderquick, let it sit for about 2 hours, rinsed it, coated in mustard then applied a rub of Diamond Crystal Kosher Salt, Malabar Pepper, garlic powder and onion powder. It was still a little overkill on the tenderquick. I think I need to take that down to less than an hour, even on big briskets.