Looking for suggestions on my brisket cook today.
Bought a choice grade brisket from Sam’s Club. Trimmed and rubbed with the following:
- 3 parts course black pepper
- 2 parts kosher salt
- 1 part garlic powder
- 1/2 part chili powder
- 1/2 part celery seed
Sat overnight in the fridge, then smoked on a WSCG for 7 hours at 235 until internal temperature hit 170. Wrapped in a aluminum pan with beef broth and placed back in the WSCG for 3 hours until interns temp hit 203. Wrapped in foil and a towel and placed in a cooler to rest for 3 hours.
The good news is the taste worked well. The picky eating 9 year old went for seconds, which may be a first.
The not so good news is the bark was almost non-existent (except for a small corner of the point). Also it could have been juicer (I attribute that partially to the grade of meat).
Bought a choice grade brisket from Sam’s Club. Trimmed and rubbed with the following:
- 3 parts course black pepper
- 2 parts kosher salt
- 1 part garlic powder
- 1/2 part chili powder
- 1/2 part celery seed
Sat overnight in the fridge, then smoked on a WSCG for 7 hours at 235 until internal temperature hit 170. Wrapped in a aluminum pan with beef broth and placed back in the WSCG for 3 hours until interns temp hit 203. Wrapped in foil and a towel and placed in a cooler to rest for 3 hours.
The good news is the taste worked well. The picky eating 9 year old went for seconds, which may be a first.
The not so good news is the bark was almost non-existent (except for a small corner of the point). Also it could have been juicer (I attribute that partially to the grade of meat).
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