I did a brisket today. It's premium black angus from Creekstone farms, a full packer, weighing in at around 13 lbs.
I started it at 06AM (yes, early even for me). I dry brined it the day before, and then rubbed it with coarsely ground black pepper. No oil, no mustard. I cooked it at 275° F (135° C), which is a bit higher than my normal brisket temp (225°F). I wanted to try and cook at the same temp as Aaron Franklin. To pull that off I added a water pan, and also spritzed with water regularly.
I then waited for the stall, but lo and behold, it never happened. This brisket went straight to 203° F (95° C) without stopping. Could be the higher temp, the meat/fat composition of this particular cut, or something else. Either way, I never wrapped it either (which I usually don't do anyway).
Once done I wrapped it in aluminum foil (2 layers) and then the old bath towel (my standard faux cambro). I let it rest for 4 hours, then sliced it.
I'll be honest, this was my best brisket to date. Pure bliss! The flat was good, passed the brisket (pull/tug) test, and the point was divine.
The raw product
Rub applied
The cooked and rested product
And here's the money shot
Lessons learned
Cooking at higher temp worked well with the water pan and spritzing. Will continue with that.
Will try to wrap next time, using butcher's paper, to see if I can tell the difference.
I feel like my barbecuing is in some kind of flow right now, enjoying every minute of it!
I started it at 06AM (yes, early even for me). I dry brined it the day before, and then rubbed it with coarsely ground black pepper. No oil, no mustard. I cooked it at 275° F (135° C), which is a bit higher than my normal brisket temp (225°F). I wanted to try and cook at the same temp as Aaron Franklin. To pull that off I added a water pan, and also spritzed with water regularly.
I then waited for the stall, but lo and behold, it never happened. This brisket went straight to 203° F (95° C) without stopping. Could be the higher temp, the meat/fat composition of this particular cut, or something else. Either way, I never wrapped it either (which I usually don't do anyway).
Once done I wrapped it in aluminum foil (2 layers) and then the old bath towel (my standard faux cambro). I let it rest for 4 hours, then sliced it.
I'll be honest, this was my best brisket to date. Pure bliss! The flat was good, passed the brisket (pull/tug) test, and the point was divine.
The raw product
Rub applied
The cooked and rested product
And here's the money shot
Lessons learned
Cooking at higher temp worked well with the water pan and spritzing. Will continue with that.
Will try to wrap next time, using butcher's paper, to see if I can tell the difference.
I feel like my barbecuing is in some kind of flow right now, enjoying every minute of it!
Attached Files
. He sure cooks hot n fast (with help from his water pans).
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