SweetHeatBBQnSC
is One Chatty Farker
Late Friday night threw a Prime Birsket on the RT 590. The previous 2 Briskets I cooked on my WSM and they were both learning experiences. The first was a tad over and the 2nd was a tad under. After reading on here and watching on YouTube I was excited to try it on the pellet. I also made the decision not to wrap it. Give it more time to soak up smoke.
The cook took 17 hours. 10 hours on extreme smoke, 2 hours at 225, 2 hours at 250, and then went to 300 because I was short on time. It rested for 1 hour 45 minutes. Got to break out my Brisket slicer I got for Father's Day. It was incredible! I always heard people say that wrapping changes the bark. The bark was amazing on the Brisket. Everyone watching the game talked about how amazing it was. During the football game my miniature kept going back and wanting more "chicken." Everyone talked about how great the smoke flavor was and how it was better than Brisket they had at restaurants before. It made me proud to finally say I nailed a Brisket. I am sure there will be many in the future that I will mess up, but I got it once!
Rubbed the Brisket with kosher salt and coarse black pepper-1:1 ratio and garlic & onion powder is 1/2 of the salt and pepper amount. Then topped it with Killer Hogs Hot BBQ rub. Thanks for looking.
Sent from my SM-A215U using Tapatalk
The cook took 17 hours. 10 hours on extreme smoke, 2 hours at 225, 2 hours at 250, and then went to 300 because I was short on time. It rested for 1 hour 45 minutes. Got to break out my Brisket slicer I got for Father's Day. It was incredible! I always heard people say that wrapping changes the bark. The bark was amazing on the Brisket. Everyone watching the game talked about how amazing it was. During the football game my miniature kept going back and wanting more "chicken." Everyone talked about how great the smoke flavor was and how it was better than Brisket they had at restaurants before. It made me proud to finally say I nailed a Brisket. I am sure there will be many in the future that I will mess up, but I got it once!
Rubbed the Brisket with kosher salt and coarse black pepper-1:1 ratio and garlic & onion powder is 1/2 of the salt and pepper amount. Then topped it with Killer Hogs Hot BBQ rub. Thanks for looking.
Sent from my SM-A215U using Tapatalk
