Yesterday I cooked a 15-pound 28 day wet-aged USDA prime packer brisket. In 5 hours.
First time using my Fireboard drive on my 26 inch Weber Kettle.
Rub: Kosher salt, course black pepper, chili powder
​
Cooked until crust set and had the color I wanted, approx 2 hours. Internal temp was about 162 F (I didn't probe the bridket until about 1 1/2 hours into cook).
​
Double wrapped with foil and cooked until flat was probe tender, approx 208 F internal.
I didn't get the pic of finished brisket, but here it is after it was sliced:
​
It tasted amazing. I now prefer simpler rubs over anything else for brisket. The juices in the foil were plentiful.
As for wet-aging, I'm not sure I could tell much difference, to be honest.
Fireboard profile posted below. I was pleased overall. After wrapping, I couldn't keep temp below 350 although it settled in after about an hour. That was my fault, though, because I unnecessarily added more fuel and left lid open while wrapping. The frequent downward spikes in grill temp after wrapping is me adding a skillet of mac and cheese, and then probing for tenderness.
​​​​
​
I'll finish with this hat a friend sent me a pic of.
First time using my Fireboard drive on my 26 inch Weber Kettle.
Rub: Kosher salt, course black pepper, chili powder
​Cooked until crust set and had the color I wanted, approx 2 hours. Internal temp was about 162 F (I didn't probe the bridket until about 1 1/2 hours into cook).
​Double wrapped with foil and cooked until flat was probe tender, approx 208 F internal.
I didn't get the pic of finished brisket, but here it is after it was sliced:
​It tasted amazing. I now prefer simpler rubs over anything else for brisket. The juices in the foil were plentiful.
As for wet-aging, I'm not sure I could tell much difference, to be honest.
Fireboard profile posted below. I was pleased overall. After wrapping, I couldn't keep temp below 350 although it settled in after about an hour. That was my fault, though, because I unnecessarily added more fuel and left lid open while wrapping. The frequent downward spikes in grill temp after wrapping is me adding a skillet of mac and cheese, and then probing for tenderness.
​​​​
​I'll finish with this hat a friend sent me a pic of.
