My second Brisket turned out as good as as the first. Both were very good in my opinion, but probably not excellent when compared to the pros. I didn't change much from my first cook on this try. The differences will be explained below. Started out with 13.16 lb. prime packers cut.
After trimming, I injected with homemade beef broth and applied a rub. On my previous cook, I found the dalmatian rub to be much too salty, so I came up with my own recipe. It is a variation of the rub that Meathead recommends on brisket. Here is the recipe:
3 tablespoon coarsely ground black pepper
1 tablespoon sea salt
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons mild New Mexico style chili powder
1 teaspoon chipotle or cayenne powder
On my first cook, after I applied the rub, I let is sit at room temperature for a couple of hours and then put it on the smoker. This time I put the rub on the evening before and put the meat back in the refrigerator. Got up a 4 am and fired up the pellet smoker and put the brisket on, fat side down. Set smoker cook temp at 225° F and went back to bed. I again used GM Premium Texas Blend pellets. After 9 hours I applied the crutch. The internal temperature of the meat was about 161° F. Here is what the brisket looked like right before I applied the crutch.
After about 4 hours of cooking in the crutch, the internal temp was about 201° F. The brisket appeared to be done according to the probe test, based on my limited experience with it, so I took it out of the smoker and put it in the faux cambro.
After 2 hours of resting in the cooler, I took the brisket out and commenced to slice it up.
Beginning to slice the flat.
Then sliced the point as a prelude to chopping.
The finished products.
After trimming, I injected with homemade beef broth and applied a rub. On my previous cook, I found the dalmatian rub to be much too salty, so I came up with my own recipe. It is a variation of the rub that Meathead recommends on brisket. Here is the recipe:
3 tablespoon coarsely ground black pepper
1 tablespoon sea salt
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons mild New Mexico style chili powder
1 teaspoon chipotle or cayenne powder
On my first cook, after I applied the rub, I let is sit at room temperature for a couple of hours and then put it on the smoker. This time I put the rub on the evening before and put the meat back in the refrigerator. Got up a 4 am and fired up the pellet smoker and put the brisket on, fat side down. Set smoker cook temp at 225° F and went back to bed. I again used GM Premium Texas Blend pellets. After 9 hours I applied the crutch. The internal temperature of the meat was about 161° F. Here is what the brisket looked like right before I applied the crutch.
After about 4 hours of cooking in the crutch, the internal temp was about 201° F. The brisket appeared to be done according to the probe test, based on my limited experience with it, so I took it out of the smoker and put it in the faux cambro.
After 2 hours of resting in the cooler, I took the brisket out and commenced to slice it up.
Beginning to slice the flat.
Then sliced the point as a prelude to chopping.
The finished products.
Comment