Late Thursday night I was in Kroger and saw that Choice Brisket was 1.99 per pound. I bought the smallest one they had (16 pounds!) and took it home, stared at it, and decided to go ahead and cook it. I set up a B&B briquette snake in my copper 22” (B&B is perfect for the snake method-highly recommend) and placed pecan wood chunks throughout the first 2/3 of the snake. I trimmed it and seasoned it with a rub called Badass Shit (salt pepper and baking soda) It went on at 1:40am Friday morning, wrapped in butcher paper at 7:30 AM, and I pulled it at 203 degrees around 2pm. Let it rest in my cooler until dinner at 6pm. The brisket was massive, and I had to maneuver the brisket around the kettle as the snake burned, trying to keep the flat furthest from the fire.
The flat was a tad dry but still very tasty. The point was perfect. Things I learned: be more aggressive in the trimming process (the fat was fully rendered but a bit thick in many places), buy a high quality slicing knife, buy a smaller brisket or 26er because 16 pounds takes up a ton of space on the 22. All in all it was a success and I can’t wait to try again.
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Topic: 1st Brisket (Read 302 times)
