I'm trying brisket again next week. Looking for any and all sage advice, since it seems to be the most difficult thing to cook.
Since the last time I've made the attempt, I got a Fireboard 2 with a blower fan. It has more probes, so I plan on monitoring the flat and point better. I'm also getting butcher paper, since last time I used foil.
I hit a big stall at 165-170 and did a foil boat. I also ran out of fuel due to an air leak at the top of my grill.
This time my plan is 200 until it hits 160-170 to slowly develop bark. Butcher paper and increase heat to 250 until probe tender. FTC at least 3 hours.
Thoughts?
1 Comments
WhoIsTheDrizzle@lemmy.world · 1 pts · 346d
Update:
This one turned out much better!
Went overnight at 200 from 21:30 to 08:30. It stalled for many hours. Turned up the heat to 250, let it go for a few more hours until I was happy with the bark. I then wrapped it in butcher paper, then gradually increased to 280 until around 16:30. Tested it at 208 and probe was dropping in like butter. Opened it up to peak and jiggled it around, wrapped it back up until it got to 180 internal and put it in the oven at 170 for now hours. Took it out and let it sit for a few more minutes until I cut it.
Total time was about 23.5 hours. I was having difficulty uploading more pictures, but all of the connective tissue was completely rendered, smoke and flavor was fantastic, bark turned out great. I've gotten rave reviews from my family.