Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
All went pretty well with the brisket. Thanks for all the info. I wound up trying something I’ve been wanting to do for a while. Instead of the usual North American flavors, I wanted to get into more South American flavors so, I put together a salmuera and basted the brisket through the end of the cook. I do apply a light rub of pepper, salt and a little cumin. Afterwards, I sautéed a bunch of onions with some of the rendered tallow and then deglazed that pan with the salmuera. It was a nice topping for the sandwiches that followed. Working on smoking a bunch of ribs today for a fundraiser. I’ll throw up some pics somewhere else latter.
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