Professor
Knows what a fatty is.
This all started at Saturday afternoon when I rubbed the brisket with Montreal and a little Worcestershire. I got the pit going this morning at 3:45 AM and had the brisket on by 4:30. I used only pecan wood for this smoke. This is what it looked like at 8:30.
At 8 hours it was looking good - I cooked it fat side up (thought that was the way to go):
I waited maybe a little too long before wrapping it in foil (~10 hours) perhaps if I cooked it fat side down it won't have been this dark. I took it off the heat when it got to 200 (total of about 13 hours) and let it rest for 2 hours.
Here is the finished brisket! It tasted great and was quite tender.
We had homemade potato salad (should have taken a pic - but it's all gone now) corn and a zucchini bake. My 9 year old baked a vanilla cloud cake with lemon curd filling. Quite nice!
At 8 hours it was looking good - I cooked it fat side up (thought that was the way to go):
I waited maybe a little too long before wrapping it in foil (~10 hours) perhaps if I cooked it fat side down it won't have been this dark. I took it off the heat when it got to 200 (total of about 13 hours) and let it rest for 2 hours.
Here is the finished brisket! It tasted great and was quite tender.
We had homemade potato salad (should have taken a pic - but it's all gone now) corn and a zucchini bake. My 9 year old baked a vanilla cloud cake with lemon curd filling. Quite nice!
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