First of all, thank you RonB and Cheef ! You guys introduced me to Crusty Bread.... My first time making it was today, and it was spectacular! I feel bad for not having friends over to experience it with me! Super simple and spectacular!
Today's Brisket was a Prime 11.81LB from Costco Business in NE NJ. The first Prime Brisket I've been able to find, and Oh My!! Finally I found a place with Prime Brisket a a reasonable price. (the other Costco's are double that for Choice flats around here $6lb, this was $3.49lb).
Trimmed off a couple of pounds or so prepping, Kosher Salt and 16 mesh pepper rub (A little bit more of each than usual today), smoked at an average of 250Degrees. Mostly Oak, but I accidentally threw in a few Cherry pieces along the way I was saving for something else. Didn't realize I put Cherry in until I smelled it! First time I've used/smelled it. Love it.
Wrapped the Brisket in butcher paper at about 270. The bark was looking good, but clearly not done. I was worrying actually that I wrapped it too soon for several hours as I finished. I didn't wrap it too soon. Pulled at 205 Degrees, wrapped it in a towel and put in in a cooler (faux Cambro) until the temperature was about 165. I was waiting on the Crusty Bread to rise...
Bark was great, smoke ring was great, and most importantly of all, the taste was great. I wish friends were here to enjoy it with my wife and I!
Lessons Learned:
1 - Use Prime Brisket!
2 - Use more salt and especially more pepper! Be generous!
3 - Wrap when meat is about 170
4 - Let wrest for a long time. This was a the key change I made today vs. my last several cooks. Super tender and tasty. It was almost Pastrami amazing. No kidding, it was NYC Pastrami Great!
5 - Make Crusty Bread! Lot's of butter. Often. Enough Said. Just do it!
My mother in law seems to like it
Today's Brisket was a Prime 11.81LB from Costco Business in NE NJ. The first Prime Brisket I've been able to find, and Oh My!! Finally I found a place with Prime Brisket a a reasonable price. (the other Costco's are double that for Choice flats around here $6lb, this was $3.49lb).
Trimmed off a couple of pounds or so prepping, Kosher Salt and 16 mesh pepper rub (A little bit more of each than usual today), smoked at an average of 250Degrees. Mostly Oak, but I accidentally threw in a few Cherry pieces along the way I was saving for something else. Didn't realize I put Cherry in until I smelled it! First time I've used/smelled it. Love it.
Wrapped the Brisket in butcher paper at about 270. The bark was looking good, but clearly not done. I was worrying actually that I wrapped it too soon for several hours as I finished. I didn't wrap it too soon. Pulled at 205 Degrees, wrapped it in a towel and put in in a cooler (faux Cambro) until the temperature was about 165. I was waiting on the Crusty Bread to rise...
Bark was great, smoke ring was great, and most importantly of all, the taste was great. I wish friends were here to enjoy it with my wife and I!
Lessons Learned:
1 - Use Prime Brisket!
2 - Use more salt and especially more pepper! Be generous!
3 - Wrap when meat is about 170
4 - Let wrest for a long time. This was a the key change I made today vs. my last several cooks. Super tender and tasty. It was almost Pastrami amazing. No kidding, it was NYC Pastrami Great!
5 - Make Crusty Bread! Lot's of butter. Often. Enough Said. Just do it!
My mother in law seems to like it
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