I decided to start filling in the hole I believed I dug when buying the smoker by making my wife's favorite - Brisket. After weeks of reading about the cook online and even reading Franklin's book, I felt I was ready. I went to my local Village Market in St Michael's and talked to them about the brisket. They get their beef from Allen Brothers Chicago. I took the point half of the brisket only. I decided to go with Franklin's suggested rub Kosher salt and pepper I ground myself. Good ole Mr Coffee grinder.
I trimmed the brisket down from it's 7.3 lb. I applied the rub and let it rest for 45-60min. While warming up the smoker. Camp Chef SmokePro SG, I used Camp Chef's competition blend pellets. Once the smoker got to 225 put the brisket in at around 2am(out drinking with the neighbors :P) Didn't look at it again til 10am.
At this point the temp was around 195. I let it continue until 12 or so and it was around 205. This was when I started to panic a bit. It still seemed tough to the touch and I had know idea what "you will know when it is done" means. So I started digging in here some more and finally found a post that told me what the "probe method" actually means. It was actually up around 211 when I deemed it done.
Pulled it off put on cutting board and put it in the turned off oven in kitchen to rest, around 2pm
The bark was amazing. The texture was amazing. The flavor was amazing. I loved the outcome.
Woot smoked for the win baby.
I trimmed the brisket down from it's 7.3 lb. I applied the rub and let it rest for 45-60min. While warming up the smoker. Camp Chef SmokePro SG, I used Camp Chef's competition blend pellets. Once the smoker got to 225 put the brisket in at around 2am(out drinking with the neighbors :P) Didn't look at it again til 10am.
At this point the temp was around 195. I let it continue until 12 or so and it was around 205. This was when I started to panic a bit. It still seemed tough to the touch and I had know idea what "you will know when it is done" means. So I started digging in here some more and finally found a post that told me what the "probe method" actually means. It was actually up around 211 when I deemed it done.
Pulled it off put on cutting board and put it in the turned off oven in kitchen to rest, around 2pm
The bark was amazing. The texture was amazing. The flavor was amazing. I loved the outcome.
Woot smoked for the win baby.
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