This is my cook of a 13.6lb Wagyu brisket from Snake River Farms. A big thanks to Huskee for the cooking tips and Meathead for his great article on cooking brisket. These are the steps I followed.
- I trimmed the brisket and salted this the night before with kosher and put it back in the refrigerator.
- Early the next morning I injected it with beef broth and applied the big bad beef rub.
- It went on the smoker at 3am on 225F. It's a rectec 680. I used my thermoworks probe and grate temp kit. I noticed 225F at the grate seemed to be around the 200F setting on the smoker. The smoker probe is higher up in the lid so maybe that had something to do with it but once set it was remarkably consistent the whole way thru the cook.
- It stalled around 150-160. It reached 170F at noon and I took it off and wrapped it in two layers of foil.
- By 3:30pm it was at 195. At this point it was passing the 'butter soft' test in the flat so I took it off and wrapped it in towels and put it in the cooler (probe still in - I could shut the lid on the cord).
- By 6pm it was down to 170F so I took it out and sliced it. I cut some burnt ends as well as some of the edge pieces and poured the juice over them. These didn't even make it to the table.
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