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!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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.
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.
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