I took on the task of cooking my very first brisket for the 3rd-anniversary party of my local whiskey club - The Pittsburgh Whiskey Friends. The brisket was a flat that I picked up at Sam's Club. It was 10.75 lbs. I started by trimming the excess fat and cleaning up the edges, then I slathered it with a light coating of Frenches' yellow mustard to make the surface of the meat slightly tacky. I then rubbed the brisket down with Meat Church Holy Cow BBQ Rub. After my prep work was completed, I put the brisket in the refrigerator overnight to allow the rub time to soak in. I started my Trager up at 3:30 am at 225 degrees and placed the brisket along with a water pan for humidity on at 4 am. From there, I checked the brisket every hour and spritzed it with apple cider vinegar to help retain surface moisture. By 10 am the brisket reached an internal temperature of 160 degrees. I removed it from the pit and double wrapped it in aluminum foil and placed it back on at 350 degrees. At approximately 11:45 the brisket reached my target temperature of 205F and I pulled it off and wrapped it in a towel and placed it in a cooler to rest. The meat was pulled from the cooler for serving at 2:45. I sliced it for the group and it was served alongside pulled pork that was prepared by another member along with coleslaw and macaroni and cheese. Both meat offerings were a big hit and the brisket was polished off by the end of the event.
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Brisket Cook For the Pittsburgh Whiskey Friends
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- Jul 2019
- 354
- Tampa, Florida
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