Too nice a day Sunday to not smoke something so I decided to smoke a brisket on the 26.75 OTG. A very nice 47 degrees outside when this went onto the grill, been waiting a long time for cool weather and low humidity.
rubbed and ready to rest overnight in the fridge.
Onto the grill at 265 degrees at 6:15 am.
At 155 degrees after 5 hours and ready to foil.
Pulled from the grill after 8.5 hours at 203 degrees. Removed from the foil pan and wrapped in foil and placed in a cooler with towels for a 2 hour rest before slicing.
Here is the plated photo.
The smoke ring.
The brisket could have been a smidge more tender but it was very good. I even thought it was delicious when served after cooking all day and I never feel that way. I used hickory and mesquite wood. This was a select grade cut of meat. Does anyone out there actually buy choice or prime grade packers and if so are they worth it?
rubbed and ready to rest overnight in the fridge.
Onto the grill at 265 degrees at 6:15 am.
At 155 degrees after 5 hours and ready to foil.
Pulled from the grill after 8.5 hours at 203 degrees. Removed from the foil pan and wrapped in foil and placed in a cooler with towels for a 2 hour rest before slicing.
Here is the plated photo.
The smoke ring.
The brisket could have been a smidge more tender but it was very good. I even thought it was delicious when served after cooking all day and I never feel that way. I used hickory and mesquite wood. This was a select grade cut of meat. Does anyone out there actually buy choice or prime grade packers and if so are they worth it?
