So my cook temps ended up being: 8pm->3:30am @ 225 "high smoke" setting, 3:30am-5:30am @ 275 to render fat and gen some bark, then 5:30-6:15 @ 250 with the brisket wrapped in paper. Then ~2 hours in a 170 oven further wrapped in foil.
Results:
pretty good! It needed more salt though, but not too shabby. Very tender. I plan to cube the point later and reheat in some sauce for burnt ends.
I won't put a brisket on again that early for an overnight cook. Maybe put it on at 11pm and hope for sleep until ~7am.
Results:
pretty good! It needed more salt though, but not too shabby. Very tender. I plan to cube the point later and reheat in some sauce for burnt ends.
I won't put a brisket on again that early for an overnight cook. Maybe put it on at 11pm and hope for sleep until ~7am.
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