I followed @meatheadgoldwyn method for this brisket in almost every way. I salted 14 hours in advance, then painted the meat with equal amounts of yellow mustard and pureed chipotles in adobo before sprinkling the big bad beef rub on the surface. A healthy dose of hickory, pecan and oak chunks added phenomenal flavor. I wrapped it in butcher paper for the stall and unwrapped it for another hour of smoke before it hit 203 degrees. I Then, wrapped it in unwaxed butcher paper and put it in my cooler for 4 hours. At 5am, I was taking pictures and chewing on the best brisket I've ever eaten or prepared. More pics and a video are on my Instagram page @smokinglikeapro. I will definitely be doing this again soon, but with as much sleep that I lost, I will definitely be making 2-3 briskets.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Great Job!! I have a couple of questions if you don't mind. I am a Primo user as well and my last Brisket was not nearly so successful!!
1. What temp did you smoke at?
2. How long was it on the smoker total?
3. How long before you wrapped? What temp did you wrap?
4. What kind of Charcoal did you use?
Sorry for all of the questions, but I am trying to get brisket that looks like yours so any help is greatly appreciated.
It was my 2nd brisket ever, so I'm more than happy to share my experience. I was a bit impatient and put it on before getting the good resting temp of 225 and it went on for about 45 minutes at 275 with heavy doses of hickory chips on top of the Cowboy lump charcoal. It went on at 7am. I wrapped it for the stall at noon when it hit 150 degrees. Then unwrapped at 165 degrees and hit it with oak. At 168 degrees, I wrapped it and put it in the 225 oven til 1am and 203 degrees. 4 hours in a cooler.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
My last one was 20 hours as well, but did not wrap. How long in the smoke before you wrapped it and did you leave in the wrap (paper or foil) until it was done?
Comment