Morning!
So! First brisket and first post! Working through my game plan and timeline.
Here's what I've got:
-18 lb Choice full packer (will be 44 days wet aged on 12/24)
-Vertical propane smoker (Just got a PBC but my 1st three cooks didn't go well. That's another post...)
-Plenty of pecan, hickory and apple
-Maverick 2 probe wireless that I paid $20 too much for because it has a Big Green Egg logo on it...
***2 hour dive to mom's house. Me + meat + 6 kids + wifey need to be on the road by 10AM Christmas Eve morning!
Here's what I'm leaning towards.
-Trim like Noah does in his PBC video
-Salt 24 hours early
-Inject with beef broth
-Rub with either Dalmatian or BBBR
-Hang vertically in the propane smoker @ 225 to bark
-Crutch with beef broth indoors @ 225 to 203
-Cambro
-Drive to Columbus
-Use her oven to bring the bark back
-Burnt ends on her grill
Here's my questions
-I can't find any posts on a brisket this big. I'm guessing I'm 24 hours on the long side? What's the longest I can hold in the oven at 170 if it's done earlier?
-To Mop or not to Mop?
-Can you get a good bark with Dalmatian?
-Where in the meat should I place my probe?
-Where in the smoker should I place the other probe? (next to the middle of the hanging meat?)
-Number one thing I could do to bugger it up?
-Number one thing I could do to nail it!
Thanks for any thoughts!
Btw - I'll post updates and pics.
So! First brisket and first post! Working through my game plan and timeline.
Here's what I've got:
-18 lb Choice full packer (will be 44 days wet aged on 12/24)
-Vertical propane smoker (Just got a PBC but my 1st three cooks didn't go well. That's another post...)
-Plenty of pecan, hickory and apple
-Maverick 2 probe wireless that I paid $20 too much for because it has a Big Green Egg logo on it...
***2 hour dive to mom's house. Me + meat + 6 kids + wifey need to be on the road by 10AM Christmas Eve morning!
Here's what I'm leaning towards.
-Trim like Noah does in his PBC video
-Salt 24 hours early
-Inject with beef broth
-Rub with either Dalmatian or BBBR
-Hang vertically in the propane smoker @ 225 to bark
-Crutch with beef broth indoors @ 225 to 203
-Cambro
-Drive to Columbus
-Use her oven to bring the bark back
-Burnt ends on her grill
Here's my questions
-I can't find any posts on a brisket this big. I'm guessing I'm 24 hours on the long side? What's the longest I can hold in the oven at 170 if it's done earlier?
-To Mop or not to Mop?
-Can you get a good bark with Dalmatian?
-Where in the meat should I place my probe?
-Where in the smoker should I place the other probe? (next to the middle of the hanging meat?)
-Number one thing I could do to bugger it up?
-Number one thing I could do to nail it!
Thanks for any thoughts!
Btw - I'll post updates and pics.
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