Jlems
Full Fledged Farker
Well I've struggled and struggled and struggled with briskets, but now am a full believer in all the advice here and on youtube lately for long hold times and tallow and creekstone prime briskets. Hopefully this helps others. It has worked for me twice now:
Did 7 hours on the offset with S&P rub and oak wood, until the bark and color was set.
BP wrap with a little tallow on the non-fat cap side, and cheated into the oven until an IT of 200 at which point I check for tenderness.
Both times the briskets were absolute butter in the flat at around 203-205.
Rest on the counter down to 160 IT and then into turkey roaster oven set to 145-150. Rest in the roaster for 5-10 hours (whatever I needed at the time). Total time for me was 14 hours active cook, 6 hours rest.
Unreal and repeatable results. External AND internal fat rendered beautifully. Father in law multiple times said "I've never had brisket like this"!
Next I'll probably want to try changing it up with a costco prime or even a GFS choice to see how those fair. Or maybe not... :wink:
Did 7 hours on the offset with S&P rub and oak wood, until the bark and color was set.
BP wrap with a little tallow on the non-fat cap side, and cheated into the oven until an IT of 200 at which point I check for tenderness.
Both times the briskets were absolute butter in the flat at around 203-205.
Rest on the counter down to 160 IT and then into turkey roaster oven set to 145-150. Rest in the roaster for 5-10 hours (whatever I needed at the time). Total time for me was 14 hours active cook, 6 hours rest.
Unreal and repeatable results. External AND internal fat rendered beautifully. Father in law multiple times said "I've never had brisket like this"!
Next I'll probably want to try changing it up with a costco prime or even a GFS choice to see how those fair. Or maybe not... :wink: