Family plans for the 4th changed a couple of days before the celebration. So why not smoke a brisket. Its in the freezer but I had a couple of days so I should be okay. So Friday the 3rd the meat is still rock hard. I thought of sous vide but the smallest vessel it would fit in was my bath tub. Well what to do? My gravity smoker was empty an just staring at me "just give me a chance" so I did. Six o'clock temp at 225 degrees. I sawed off a little fat, added my Texas rub of salt and pepper. Laid it on the middle shelf and wondered what I had just done. After 3 hours I was able to insert a thermometer, 44 degrees. 1 AM, I was tired so I wrapped in butcher paper and back in the smoker. 9 AM temp was about 160. Now I was a little concerned, well a lot concerned. Mid afternoon hit 200. So into the Yeti. Still wrapped in the paper but now resting inside a kitchen trash bag. Blanket on top and bottom. Now you would think my worries would be over but the temp is not dropping. So I did what any true
American would do, I broke out the bourbon and said a little prayer. Well 25 hours from the start of the cook the brisket was exposed to the guests. It looked great, smelled delicious and was by far the most tender, juicy, flavorful brisket I have ever cooked.
American would do, I broke out the bourbon and said a little prayer. Well 25 hours from the start of the cook the brisket was exposed to the guests. It looked great, smelled delicious and was by far the most tender, juicy, flavorful brisket I have ever cooked.
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