I followed the directions here on this site for preparing my first Brisket and the results were fantastic (Technically, it was my second brisket because 2 years ago I tried a flat from Publix that had been completely trimmed of all fat, and set the pine bark mulch beneath the Kettle on fire resulting in a disaster.)
The only grade I could find for a whole packer here in the Jacksonville area was Select at Wall Mart, so I wet aged it in the fridge for 2 weeks after purchase. I don't know if that's what did it, but the Brisket turned out better than any I've had anywhere in my entire life. I used the Slow N' Sear from Adrenaline BBQ in my 22.5 Weber Performer and held a steady temp with no effort at all. In fact, it was the most relaxing cook I've ever had despite the uncertainty of the outcome. I did wrap at 150, and I'd do it again. But I think I'd hold it there a bit longer for more bark and would like to hear thoughts from other members about that.
I still have the juice from the crutch wrap in the fridge and would also love to hear ideas about what to do with it.
The only grade I could find for a whole packer here in the Jacksonville area was Select at Wall Mart, so I wet aged it in the fridge for 2 weeks after purchase. I don't know if that's what did it, but the Brisket turned out better than any I've had anywhere in my entire life. I used the Slow N' Sear from Adrenaline BBQ in my 22.5 Weber Performer and held a steady temp with no effort at all. In fact, it was the most relaxing cook I've ever had despite the uncertainty of the outcome. I did wrap at 150, and I'd do it again. But I think I'd hold it there a bit longer for more bark and would like to hear thoughts from other members about that.
I still have the juice from the crutch wrap in the fridge and would also love to hear ideas about what to do with it.
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