Briskets + BRITU rub + 30 mph gusts? Awesome....

[Erik Anderson]

I had my most frustrating brisket cook today, temperature-wise. Two ~9 lb flats (coated generously with the BRITU rub) were started around midnight last night. Things went perfect (stayed within 5 degrees of 225) until noon today, 12 hours into the cook. At that point, the wind picked up and started wreaking havoc on my temperature - I was getting swings from 215 up to 290 - no good. At that point, I decided to do something I'd never done before - finish the briskets in the oven. When pulled out of the WSM, the briskets were at about 155 internal temp. I put them in a 300 degree oven for another hour and a half and then foiled and rested them until supper time.

I was *quite* pleased with the results. Despite the temp swings and the impromptu trip to the oven, these briskets were done *perfectly*.

 

[Jeff T Miller]

I have never used britu rub on brisket. Was it good? I always use wild willies which I am quite fond of.

I am surprised those briskets went that long. I normally do full packers around the 12# size. I have only had one go longer than 12 hours. I do run the smoker at 250 though.

 

[Erik Anderson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller:
I have never used britu rub on brisket. Was it good? I always use wild willies which I am quite fond of. </div></BLOCKQUOTE>
IMO, the BRITU rub is awesome on briskets. I love the heat that it provides.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
I am surprised those briskets went that long. I normally do full packers around the 12# size. I have only had one go longer than 12 hours. I do run the smoker at 250 though. </div></BLOCKQUOTE>
Yah - I'm not sure what my deal is - my briskets have always gone longer than that.