We had heavy downpours in central Virginia throughout the day yesterday. I had a 14lb prime Costco brisket trimmed and seasoned waiting for a break on the weather. The forecast showed intermittent rain throughout the evening but I caught a break around 4:00pm.
Certainly not the best time to start a long cook but I figured if I had time to get the grill fired before the next band of rain then why not.
This was my 4th brisket to date and the 1st on my 26." Packers in that range were a tight squeeze on the 22" but I had plenty of space on the larger setup.
Temps stayed a consistent 300F with ease. I foiled the meat at 6 hours (170F) with a can of hard cider to compliment the apple chunk I was using.
It finally hit 207F on the flat at 2:00am and I wrapped the brisket in a beach towel and popped it in a cooler so we both could rest.
Sliced it up for a little brisket and eggs in the morning.
Overall I was happy with the results. It was very tender but I think I could have gone another hour or so to render some more of the fat. The prime cut was heavily marbled.
Also, the bark was developing nicely before I wrapped. Was a little soggy when I unfoiled. It Probably would have been better to through it back on the grill to crust up after taking it out of the foil.
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Topic: Rainy Day Brisket (Read 712 times)
