Decided to treat family/friends to a SRF brisket…

[rwalters]

All y’all are SO impatient. It’s only been 36 hours. It’s DONE when it’s DONE! Sit tight…

 

[Stingerhook]

You do realize I haven't slept since your started the cook Robb in anticipation.

 

[rwalters]

As anyone who enjoys entertaining knows, having a house full of people, and taking pics, can be quite the challenge! Was only able to grab two pics of the finished product… 2 pans full. Needless to say, it was devoured

 

[R2Egg2Q]

outstanding!

 

[Stingerhook]

Came out lookin' great Robb, time for a nap.

 

[Big George's BBQ]

WOW. That looks and sounds amazing. You have some Very Lucky Friends

 

[PatAttack]

Well...how was it??

Taste?? Tenderness??

 

[Gatordawg]

Nice slices! Looking good

 

[rwalters]

Well...how was it??

Taste?? Tenderness??

For being a details person, I sure didn’t give much detail… lol.

The cook time was 26 hours. Sounds ridiculous to some, but many of us pellet heads find it relaxing and therapeutic.

This was my first time trying the foil boat method. Pulled around 205°. After cooling the brisket to 150°ish, I placed it in a foil boat with about 1/3 cup of beef tallow.

I placed in a 170° oven for 14 hours until about 30 mins before serving time where I took it out and let it have one more short rest.

The fat was completely rendered throughout.

The tenderness was melt in your mouth.

The bark, although a tad soft, maintained itself and was very tasty.

The smokiness was mellow, which cooking with pellets, was to be expected.

Not sure I’ll use butcher paper again with brisket. This was easier, allowed for a very long rest allowing me to serve at a time that worked for us, not the brisket.

Had more than a few solid compliments.

I am sure that starting with a SRF brisket helped

 

[gtsum]

Nicely done. Foil boat and long rest are hard to best. Yours looks fantastic


Sent from my iPhone using Tapatalk Pro

 

[Happy Hapgood]

Brisket Master. Teach me Brisket Foo. Mighty Fine!

 

[bbqwizard]

That brisket looks incredible. I love doing really long cooks like that; been a while. I may have to do one soon.