I’m very excited for my first brisket! From the beginning was difficult get this cut because in Spain isn’t common, so I had to ask as many butchers as I could. Finally when I got it I couldn’t believe it.
I only use salt and pepper in my dry rub and started in 275 with charcoal and wood sticks. I opened the lid 3 hours later to spritz the brisket and temperature, I repeat this every 30 minutes.
From the fifth hour of cooking began the stall, the temperature raised up just 10 degrees in three hours, so I pumped up the temperature until 300.
When the brisket temperature was in 170 I wrapped up and cooked for 4 hours more. Then i put to rest for an hour.
The result was amazing, the tenderness was pretty good and moisture too, flavor could be better, but I’m very glad to be the first brisket that I’ve made.
I only use salt and pepper in my dry rub and started in 275 with charcoal and wood sticks. I opened the lid 3 hours later to spritz the brisket and temperature, I repeat this every 30 minutes.
From the fifth hour of cooking began the stall, the temperature raised up just 10 degrees in three hours, so I pumped up the temperature until 300.
When the brisket temperature was in 170 I wrapped up and cooked for 4 hours more. Then i put to rest for an hour.
The result was amazing, the tenderness was pretty good and moisture too, flavor could be better, but I’m very glad to be the first brisket that I’ve made.
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