Blowin' Smoke
Full Fledged Farker
Today has been a lesson in patience for me. I started at 6:30 this morning getting my OC Smokehouse going. I lit my coals and brought my brisket inside to prep. I did a pretty aggressive trim, rubbed down with Worcestershire, and my brisket rub (coarse salt, black pepper, and garlic powder).
When the coals were ready, I dumped them and threw on a couple pecan splits. When the temp was riding at 275, I added the brisket on a rack to make transfer easier. I had water in the water pan and had an aluminum pan under the brisket to make cleanup easier. Temps have fluctuated between 250-320 for the day, and I was spritzing about every hour with 50/50 AJ/ACV. Tropical storm Barry has made it a tough day to maintain temps.
Anyway, I’m almost 10 hours in and the flat still isn’t probe tender. Last check was 197 and still not sliding in like butter.
Afterthoughts: my spritz was kept in the fridge, so that probably prolonged the cook, as did having the aluminum pan directly underneath.
Pic from last check, and I’m enjoying some crown while I wait.
Sent from my iPhone using Tapatalk
When the coals were ready, I dumped them and threw on a couple pecan splits. When the temp was riding at 275, I added the brisket on a rack to make transfer easier. I had water in the water pan and had an aluminum pan under the brisket to make cleanup easier. Temps have fluctuated between 250-320 for the day, and I was spritzing about every hour with 50/50 AJ/ACV. Tropical storm Barry has made it a tough day to maintain temps.
Anyway, I’m almost 10 hours in and the flat still isn’t probe tender. Last check was 197 and still not sliding in like butter.
Afterthoughts: my spritz was kept in the fridge, so that probably prolonged the cook, as did having the aluminum pan directly underneath.
Pic from last check, and I’m enjoying some crown while I wait.
Sent from my iPhone using Tapatalk
