The Kobe brisket plan

[Mosca]

The meat was on the BGE at around 7:15. What a beautiful piece of beef! After trimming it is much thinner, I figure maybe 7 hours tops for this, before FTC. the flat is on the upper rack, where the temp is holding steady @241*, the point is on the lower rack holding @225*. I don't see any reason to change those.

The only thing I think I could have done differently so far is cut more intermuscular fat off the point, I left that quarter inch on it before salting. Honestly I doubt it will make a difference though. This is going to be spectacular because that piece of beef is amazing.

[Mosca]

11:30AM. Upper and lower pit temps are steady @ 230*. Point is stalled @159*, flat is stalled @151*.

[Jerod Broussard]

Ya got bark updates????

[Mosca]

No bark to speak of yet.

[Jerod Broussard]

Bummer

[Mosca]

Now it's starting.