Dread Pirate Roberts
Knows what a fatty is.
I've been meaning to try this for a while, so today I woke up this morning and said why not. However, that limited my brisket choice to Wal-Mart (7:30 am), as the grocery stores here are way high price wise even if they have any. So, it's an ungraded 15lb Swift brisket. It was the floppiest of the bunch so fingers crossed. Cut it in half and covered in Cow Cover:
It's in the O.G. Grilla at 205 with a smoke tube to maximize smoke exposure. Once it gets up to the stall, I'm going to pull it and put it in the Anova Precision Oven at 100% humidity. I'm going to do a gradual temp increase, from 160 up to 205 or so. The humidity will keep it from stalling and drying out, and it'll have plenty of time for rendering. I'm also going to cover it with butcher paper and tallow. After it's finished, then I'll most likely let it cool a bit then hold in the APO for a while at 150 or so.
It went in at 9 Pacific, so it should be ready to hit the oven by 1pm.
It's in the O.G. Grilla at 205 with a smoke tube to maximize smoke exposure. Once it gets up to the stall, I'm going to pull it and put it in the Anova Precision Oven at 100% humidity. I'm going to do a gradual temp increase, from 160 up to 205 or so. The humidity will keep it from stalling and drying out, and it'll have plenty of time for rendering. I'm also going to cover it with butcher paper and tallow. After it's finished, then I'll most likely let it cool a bit then hold in the APO for a while at 150 or so.
It went in at 9 Pacific, so it should be ready to hit the oven by 1pm.