Before doing another brisket maybe consider smoking a chuck roast. It's much easier to trim and cook (it's best at 205-207) and it tastes very nearly as good as brisket and with a bit higher ratio of bark to internal meat. I cook brisket once per year but cook numerous chuckies per year.
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These are slices of pastrami from the flat. Sorry, the point went down first...eaten in chunks. Seven days of dry cure. Pre-seared on my firebox cover plate. Never wrapped. It got away from me and got pulled at 210 F (in the flat). No Cambro.
The very best regular briskets I've done were pulled at about 195, wrapped with some of my mop sauce, and stacked inside of a blanket inside of an ice chest, left overnight from about 11 PM to 12 AM, and they were moist, tender and still holding at 140 F. Perfect serving!
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So now you guys are making me question my plan for a big cook this weekend. I'm smoking a brisket and two pork butts plus providing all the sides for a barbecue that I donated to our charity auction. Dinner is on Sunday at 5pm, probably start eating around 5:30. My plan has been to wake up at 2 or 3 am to start up my Jambo, so the meat has 12 hours to cook at 275ish and at least an hour to hour and a half in my new cambro (p.s., I know that I'm cooking for feel, not for temp or time
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Based on the super long hold you guys are recommending, would it be better to smoke the meat on Saturday, say 9am to 9pm or even 11am to 11pm, stick it in the cambro, and every four hours or so put in a pan of close to boiling water? Or would that be too long of a hold at elevated temperatures, and should I do the same thing but with 160 degree water? Or just stick with the original plan?Comment
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Check all the great advice on my similar thread, great feedback!
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