Today I'm finally taking the plunge and trying to cook a brisket. Actually, this cook will entail a couple of firsts. This is my first time using a fuse, too.
I got a brisket flat from Sam's that was just a bit under 6 lbs. I trimmed the fat to about a 1/4" and dry brined it with kosher salt for about 12 hours in the fridge. Then I used Meathead's Big Bad Beef Rub and parked it in the fridge overnight.
This morning I set up a fuse in my trusty 22.5" OTG. I a 2x2x2 briquette fuse, and I think it's a bit too many. The temps have been hovering between 235 and 250. I'll know next time.
I put the meat on a little after 9:00 and it's still plugging away. I'll post more as the day goes on. Wish me luck!
Jonathan
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