wmarkw
Full Fledged Farker
I did my first butcher paper brisket HnF and I think it came out perfect. Cooked on the UDS using cherry chunks with a few hickory chips thrown in. Rub consisted of S&P and a roasted garlic seasoning blend from McCormick's. Kept my pit temps around 285-300 most of the way. Put it on at 930am and pulled it off around 130ish and wrapped it up. Put it back into the UDS for another 3 hours. At that point I did my first probe test and it had some tug for sure and the temp was right around 190. Was hopping to have a 2 hour rest and eat it for dinner but I knew it wasnt going to be. At this point I brought it in and put it in the oven at 350. At 630pm I did another probe test in the flat and finally had the butter feel. The temp was right around 208. I let it rest on the counter top for 3 hours and then i got to work separating the point from the flat to make burnt ends. Even though I wasnt going to be eating it tonight I wanted to do this step while it was still warm It came off perfectly. Of course I sampled along the way and this brisket was juicy and tender. Needless to say I was ecstatic. I wrapped the flat in tin foil and I'm reheating slowly at 250 for 2 hours for dinner tonight. I also have the burnt ends going now too. I'm crossing my fingers that it will reheat fine in the oven cause it was sooo damn good last night. I will see if I can add some plated pics later and of the flat. Thanks to Bludawg for helping me out!!