Best brisket I've ever eaten, or made.
Snake River Farms Wagyu Black brisket. 14.6lber, pretrimmed. After trimming I'd guess it came in around ~10lbs.
Here it is just as after I started trimming the fat cap side (down in this pic)
Trimmed the majority of the fat between the flat & point, but didn't remove it entirely although almost. Notice the grain running in different directions flat=left, point=right.
So I'm not the best with a knife, I don't care. I tried to leave about 1/4 - 3/8" fat cap. I think I hit that mark for the most part.
Dry brined about 20 hrs. Hefty dose of Kosher salt, little more than the recommended dry brine. (Worked out amazingly good).
Finished brisket was 19" x 9". Fit the entire thing on the 22" kettle easily.
Generous dose of Big Bad Beef Rub added to non-fat cap side, little more than what most might add. Meat not entirely visible underneath, intentionally. Fat cap got normal dose.
Smoked with post oak. Fat cap up, since more heat is up than at the grate.
Smoked 10 hrs to 180/190ish (point and flat were maybe 10-12 deg off from each other, the flat being warmer at 190ish) then wrapped in foil tightly no liquid.
No butcher paper this time, long story. Taken to: flat 205, point 193 while wrapped. Let the kettle come down in temp to "power cambro" it.
Let it power cambro for 2 hrs, 12hr total cook with hold. Meat was still upper 180s when pulled to slice.
Sliced like butter.
Left- flat. Right- point (rotated 1/4 turn counterclockwise, then sliced)
2 of my buddies who are BBQ aficionados, (although non-AR readers) said things like "this is how brisket is supposed to taste", and "I don't remember the last time I had 7 slices of anything, but that was fantastic". 3rd guy said he usually never even goes for seconds of anything but he went for thirds! Even my wife, who is as honest as can be with my Q (which I prefer) said everything was balanced well, the salt, spice and the smoke. I was pretty thrilled it turned out so good and I was able to provide such a nice meal to my friends & family.
The slices were pullable, needed a light press of the fork to cut, and the fat was soft as butter.
Sorry some of these pics aren't as clear as I hoped they'd be.
Snake River Farms Wagyu Black brisket. 14.6lber, pretrimmed. After trimming I'd guess it came in around ~10lbs.
Here it is just as after I started trimming the fat cap side (down in this pic)
Trimmed the majority of the fat between the flat & point, but didn't remove it entirely although almost. Notice the grain running in different directions flat=left, point=right.
So I'm not the best with a knife, I don't care. I tried to leave about 1/4 - 3/8" fat cap. I think I hit that mark for the most part.
Dry brined about 20 hrs. Hefty dose of Kosher salt, little more than the recommended dry brine. (Worked out amazingly good).
Finished brisket was 19" x 9". Fit the entire thing on the 22" kettle easily.
Generous dose of Big Bad Beef Rub added to non-fat cap side, little more than what most might add. Meat not entirely visible underneath, intentionally. Fat cap got normal dose.
Smoked with post oak. Fat cap up, since more heat is up than at the grate.
Smoked 10 hrs to 180/190ish (point and flat were maybe 10-12 deg off from each other, the flat being warmer at 190ish) then wrapped in foil tightly no liquid.
No butcher paper this time, long story. Taken to: flat 205, point 193 while wrapped. Let the kettle come down in temp to "power cambro" it.
Let it power cambro for 2 hrs, 12hr total cook with hold. Meat was still upper 180s when pulled to slice.
Sliced like butter.
Left- flat. Right- point (rotated 1/4 turn counterclockwise, then sliced)
2 of my buddies who are BBQ aficionados, (although non-AR readers) said things like "this is how brisket is supposed to taste", and "I don't remember the last time I had 7 slices of anything, but that was fantastic". 3rd guy said he usually never even goes for seconds of anything but he went for thirds! Even my wife, who is as honest as can be with my Q (which I prefer) said everything was balanced well, the salt, spice and the smoke. I was pretty thrilled it turned out so good and I was able to provide such a nice meal to my friends & family.
The slices were pullable, needed a light press of the fork to cut, and the fat was soft as butter.
Sorry some of these pics aren't as clear as I hoped they'd be.
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