First Brisket on 24 inch Smoke Vault

[theroc]

I've had my Camp Chef 24 inch Smoke Vault for about two years and have cooked just about everything on it, except (I'm embarrassed to say) a
brisket. It's time. I've read the brisket recipes and tips on AR and have read Aaron Franklin's book, so am feeling pretty well prepared.
But I'd like to know if any of the other SV 24 owners out there have any tips to offer specific to our cookers? Thanks in advance!

[Max Good]

If you've already done large hunks like pork shoulder, you are ready for brisket. Follow our brisket recipe and you should be A OK.

[theroc]

Thanks, Max. Much appreciated.

[fuzzydaddy]

theroc when you cook your brisket we would enjoy hearing about it and seeing some photos. You're going to be just fine, well probably great!

[theroc]

Thanks fuzzydaddy. Will absolutely post the story with pictures!

[theroc]

Well, I'm committed now. Found a 13.6 lb Prime full packer brisket at Costco.
Will start trimming and get it dry brining soon. Pictures to follow.

Ready to go.



Injected with homemade bone broth and dusted with Big Bad Beef rub. Ready to go in the cooker.

[theroc]

7.5 hours in - very nice bark. Now the question is to wrap or not to wrap.

[Jerod Broussard]

I'd see what the bottom (top of the flat) looks like.

[theroc]

Thanks. Will take a look.

[jharner]

I wrap for the last couple of hours because I like to retain some of those juices to put into a fat seperator and pour back over the cut meat. Either way leave at cooking until it is probe tender.

[theroc]

Thanks jharner. That sounds like a good plan. Since it is my first brisket, I'd like to focus on keeping it moist.

[jharner]

This is part of yesterday cook. You see the fat separator behind the tray

[theroc]

Thanks for the tip. I will put mine to good use, too.

[theroc]

Pulled the brisket at 195F. Here it is after two hours in the faux cambro:


And the finished product!


Extremely tasty. Great bark on top and bottom. I do think it could have used a little extra time
on the smoker. Would have liked the flat to be a bit more tender. But no complaints from any
of the guests. The point was fabulous. Served it with Texas Mop Sauce, but it didn't really need
the sauce.

[fuzzydaddy]

It looks great and great bark too!