I want to provide sufficient detail, I’ll try not to be too long winded…
This past weekend I cooked 2 briskets on my Primo XL Oval. One point and one flat (not connected) The point was prime and the flat was choice. I asked my butcher for a whole packer Prime but he didn’t have one on hand, said he needed some advanced notice. I figured that cooking them separate was an advantage, easier to control.
I injected them with a beef base recipe that I got off the internet. Rubbed them with an Ancho/paprika rub that I made and put them on at 1:30am Friday night. The Primo was at 210d and I used a CyberQ controller with the pit viper blower. This unit works awesome. I divided my firebox and filled the blower side with Wicked Good lump charcoal and added an equal mix of Cherry and Hickory chunks. With a divided fire box I get a hot side and cool side. I put the point brisket over the hot side (fat cap down to create an insulation barrier, also, I put cross hatch slits into the fat cap to allow the rub to penetrate), then worked on the flat and put that on the cool side about 45 minutes later. Both briskets were out of the fridge about 4.5 hours before going onto the smoker, so they were well on their way to room temp, if not already there. One thing I meant to do and completely forgot was to add water pans under the briskets. This serves 2 purposes…adding moisture to the smoker and catching all of the fat drippings from the roasts. Rookie mistake. After monitoring them for a couple hours I went to bed.
I got up around 9:30am and the smoker temp was a flat line at 210d through the night. The point was at 170d and the flat was around 140d. I pulled the point and wrapped it in butcher paper and put is back on. I wrapped the flat when it reached about 160d. Both roasts came off when they reached between 190 - 195. I wrapped them in towels and stuck them is the cooler for at least 2 hours. Then sliced them.
They were very good. I had friends over and there isn’t much left over. Like most of you, I’m sure, I’m my toughest critic. I would like my next briskets to be moister and more tender. I would appreciate any critique to above and any advice. Thank you!!
This past weekend I cooked 2 briskets on my Primo XL Oval. One point and one flat (not connected) The point was prime and the flat was choice. I asked my butcher for a whole packer Prime but he didn’t have one on hand, said he needed some advanced notice. I figured that cooking them separate was an advantage, easier to control.
I injected them with a beef base recipe that I got off the internet. Rubbed them with an Ancho/paprika rub that I made and put them on at 1:30am Friday night. The Primo was at 210d and I used a CyberQ controller with the pit viper blower. This unit works awesome. I divided my firebox and filled the blower side with Wicked Good lump charcoal and added an equal mix of Cherry and Hickory chunks. With a divided fire box I get a hot side and cool side. I put the point brisket over the hot side (fat cap down to create an insulation barrier, also, I put cross hatch slits into the fat cap to allow the rub to penetrate), then worked on the flat and put that on the cool side about 45 minutes later. Both briskets were out of the fridge about 4.5 hours before going onto the smoker, so they were well on their way to room temp, if not already there. One thing I meant to do and completely forgot was to add water pans under the briskets. This serves 2 purposes…adding moisture to the smoker and catching all of the fat drippings from the roasts. Rookie mistake. After monitoring them for a couple hours I went to bed.
I got up around 9:30am and the smoker temp was a flat line at 210d through the night. The point was at 170d and the flat was around 140d. I pulled the point and wrapped it in butcher paper and put is back on. I wrapped the flat when it reached about 160d. Both roasts came off when they reached between 190 - 195. I wrapped them in towels and stuck them is the cooler for at least 2 hours. Then sliced them.
They were very good. I had friends over and there isn’t much left over. Like most of you, I’m sure, I’m my toughest critic. I would like my next briskets to be moister and more tender. I would appreciate any critique to above and any advice. Thank you!!
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