mjr
Knows what a fatty is.
- Joined
- Mar 22, 2011
- Location
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Ok, the brisket I did for the Super Bowl turned out pretty well.
I cooked it at 250º, wrapped it at 160º in butcher paper with some tallow, and use a rub consisting of 1 part pepper and 1/2 part kosher salt per pound (i.e. a 9 pound brisket would be 9 tbsp of pepper and 4.5 tbsp of kosher salt). I pulled it at 200º. I used hickory wood.
So, my question is: Which variable should I change first?
I cooked it at 250º, wrapped it at 160º in butcher paper with some tallow, and use a rub consisting of 1 part pepper and 1/2 part kosher salt per pound (i.e. a 9 pound brisket would be 9 tbsp of pepper and 4.5 tbsp of kosher salt). I pulled it at 200º. I used hickory wood.
So, my question is: Which variable should I change first?
- Cook temperature
- Wood (Options available to me are hickory, apple, pecan, and cherry)
- Rub (and what should it be?)
- Tallow (and how? I was thinking of using some kind of oil or compound butter)
- Wrap temperature