Yesterday I went with my parents and my son to Louis Mueller BBQ in Taylor, TX. It was fantastic and inspired me to pick up a brisket OTW home to complete the initiation of my new Pitt's and Spitt's Pellet Smoker.
By the way, first time to Louis Mueller, it was fantastic. Point sliced brisket was top tier, flat sliced brisket was good, but nothing to write home about. The beef rib on the other hand, 1.5 lbs of heaven. Best beef rib I have ever consumed.
I bought a 9.5 lbs brisket from the store, trimmed a little fat off, put some olive oil on it and coated it in Louis Mueller's rub they sell at the cashier. It has an amazing smell and great looking colors and texture. My dog destroyed one of my maverick thermometers, so I'm running this only on the meat probe that comes with the PID controller.
I turned the grill on high to get the smoke going, then set it to 190 and put the brisket on at 10:30pm last night. I then binge watched a couple episodes of "Stranger Things" on netflix, and before going to bed at 1am, I cranked the temperature to 230.
At 6 am, the dog was scratching at our door and my son was ready to get up so we all went outside and checked on the beef I am getting used to not having to wake up multiple times to check on my Hasty Bake during the night, it's nice!
At 6.5-7hrs it's sitting pretty at 150 internal temperature. Since this is my first brisket on the P&S, I'm going to make it do all the work for me, no wrap, just a spray bottle with beef stock, since I have all day, no need to rush.
I'll update in a couple hours!
By the way, first time to Louis Mueller, it was fantastic. Point sliced brisket was top tier, flat sliced brisket was good, but nothing to write home about. The beef rib on the other hand, 1.5 lbs of heaven. Best beef rib I have ever consumed.
I bought a 9.5 lbs brisket from the store, trimmed a little fat off, put some olive oil on it and coated it in Louis Mueller's rub they sell at the cashier. It has an amazing smell and great looking colors and texture. My dog destroyed one of my maverick thermometers, so I'm running this only on the meat probe that comes with the PID controller.
I turned the grill on high to get the smoke going, then set it to 190 and put the brisket on at 10:30pm last night. I then binge watched a couple episodes of "Stranger Things" on netflix, and before going to bed at 1am, I cranked the temperature to 230.
At 6 am, the dog was scratching at our door and my son was ready to get up so we all went outside and checked on the beef I am getting used to not having to wake up multiple times to check on my Hasty Bake during the night, it's nice!
At 6.5-7hrs it's sitting pretty at 150 internal temperature. Since this is my first brisket on the P&S, I'm going to make it do all the work for me, no wrap, just a spray bottle with beef stock, since I have all day, no need to rush.
I'll update in a couple hours!
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