This was the first of 2 briskets we smoked this week. These had been sitting in my wife's nephew's industrial freezer at minus 20 degrees since last fall when my Mrs bought them on sale for $1.97/lb. This one came in at just under 18 lbs before trimming, but I carved off almost 5 lbs of fat before it was cut in half, seasoned with Green's All N 1, and slapped in the smoker. After 7 hours in the smoker with live oak and pecan wood, we popped it in the oven for another 5 hours at 250 degrees. We took it out of the oven at 11 pm with a near perfect internal temperature of 204 degrees and it went into a cooler wrapped in towels to rest overnight.
Before we put it in the oven, we popped the brisket halves into some big Reynolds cooking bags. If they stay sealed, I think they do a better job of retaining the moisture and all the good juices than wrapping in butcher paper or foil. The bags held up well this time, and the brisket turned out perfectly tender and juicy.
On to brisket #2 tomorrow, but first, we are "meating up" with some friends in Fort Worth at Panther City BBQ! Life is good.
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