flem0061
Knows what a fatty is.
My brother's 50's is coming up and he wants a brisket - Lemme back up a second... My sister-in-law is a local food writer and thinks I've got smashing bbq pit skills, which I do with some things... But, I haven't done a brisket in 15 years or more. If it turns out, it may be foodie article worthy, if it doesn't, well, I hope the title of that article isn't "Brisket, Not For The Weekend BBQ Commando".
I'd like to do it on my Pit Boss copperhead so it can be as set it and forget it as possible since our temp is single digits and dropping here (we will also be distracted by brewing a commemorative beer for the "old guy"). I'm wondering if the community can give me some pointers on type of pellets and method (I did a search and found a mixed bag of hot and fast, low and slow, hot and fast, low and slow). I see a lot of reference to mesquite for Texas style but we're really not fans of mesquite.
I've not been impressed with Pit Boss's recipe instructions but here is what one suggests:
Trim and rub up to 4 hours before cooking (is longer better?)
Smoke at 195 until 160 degrees using pecan pellets (Going to order some Bear Mtn asap, would pecan be too sweet or should I mix with something like hickory?)
wrap in butcher paper and cook at 250 until internal temp reaches 203 (I've used foil in the past but have butcher paper on the way from Amazon - butcher the better choice?).
Rest in cooler for 2 hours (is this long enough?)
Any pointers on water pan and rack position to use in the copperhead are appreciated as well.
Thank you in advance collective sensei!
I'd like to do it on my Pit Boss copperhead so it can be as set it and forget it as possible since our temp is single digits and dropping here (we will also be distracted by brewing a commemorative beer for the "old guy"). I'm wondering if the community can give me some pointers on type of pellets and method (I did a search and found a mixed bag of hot and fast, low and slow, hot and fast, low and slow). I see a lot of reference to mesquite for Texas style but we're really not fans of mesquite.
I've not been impressed with Pit Boss's recipe instructions but here is what one suggests:
Trim and rub up to 4 hours before cooking (is longer better?)
Smoke at 195 until 160 degrees using pecan pellets (Going to order some Bear Mtn asap, would pecan be too sweet or should I mix with something like hickory?)
wrap in butcher paper and cook at 250 until internal temp reaches 203 (I've used foil in the past but have butcher paper on the way from Amazon - butcher the better choice?).
Rest in cooler for 2 hours (is this long enough?)
Any pointers on water pan and rack position to use in the copperhead are appreciated as well.
Thank you in advance collective sensei!
