Doing the Night Train Brisket Today
Felt too lazy to BBQ, so I took the 12 lb angus choice brisket I picked up at HEB earlier this week and separated point from flat. Tossed point in freezer for later projects, trimmed flat down (man is this thing wobbly, beautiful piece of cow).
Coated with fresh cracked 4 color pepper and kosher salt, wrapped in foil and popped into 275 degree oven. Should be done by 6:15 pm, including rest and broil.
I'm going to deviate slightly by pulling right at 4 hours and broiling both sides after the hour rest. It's a pretty large flat.
My camera is MIA as I recently moved. Gotta dig it out for the summer cooking sessions for sure.
Smelling great in the house already.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)