I just started a 17# brisket. Smoker set for 245°f. Using Big Bad Beef Rub. Apple wood for smoke. First time putting fat side down. I use a Weber kettle with a cajon bandit smoke attachment. So the heat comes from below. Also I use a cajun bandit Rotisserie attachment. So it resembles a Weber smoky mountain. But it's 22.5 inches across. See if in my avatar. So thinking fat down would make a better cook. We will see.
Last edited by Joetee; October 31, 2020, 02:52 AM.
I was gonna try 275 but worried that it might come out s little over cooked on the bottom. It runs a little hot on the bottom of the meat. But as soon as I get my offset, I'm gonna crank out up and see what I can produce.
As far as I know the heat raises up and then is reflected down off of the lid making the top of what is being cooked taking most of the heat. It will be interesting to see what you think of fat cap down on this cook. Unless this is not 2 zone cooking.
Last edited by lostclusters; October 31, 2020, 08:54 AM.
Ok after 17 hours, it's done. I'll update with photo later.
IT 197°. It is probe tender like knife going on warm butter.
It giggled and bends real easy.
I wrapped it in paper at 7am.
I'm not gonna open it until after it rests for 2 hours.
Double wrapped in foil and placed in cooler.
I smoked it at 245° until I wrapped it at 7am. Then I upped the temp to 250°until done.
With any luck this will be my best yet.
After it rest for 3 hours, it's probably my best ever brisket. Juicy, tender, pull apart. Great flavor.
I'm going out like this again. Might even bump it up to 270° next time.
Last edited by Joetee; October 31, 2020, 04:57 PM.
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