I know I've been quiet lately, been grilling/smoking plenty but just been lazy/forgetting to get shots of everything. Anyways I saw the Aaron Franklin video a while ago where he wraps brisket in butcher paper. It got me wanting to try an overnight brisket and also try to wrap it in paper, so only the 4th I did! It came out really well. Everyone really liked it. I should of pulled it maybe 10-20 minutes earlier, as somehow the temps jumped quite a bit there, but it still came out really juicy and delicious.
I started with an 18 pounder and shaved off a bit of fat. As usual totally forgot to take a picture of it before hand. I used just salt and pepper to season it. Threw it on a the 18.5" between 240-260 most of the time with 4 chunks of pecan around midnight
Here it is a few minutes after I put it on the smoker:
I spritzed it with a little Worcester and water (50/50 or so mix) a few times through the night. Around 7 AM it hit 165 and decided to wrap it up. Here is a pre-wrap shot:
I wrapped it (which in itself was hard to not get it to split at all, but with practice should be easy) and let it go until 3pm or so. These times may be a bit off, there was some beverages being consumed during horsehoes, corn hole, and what not.
Right after I pulled it off I let it rest about 30 minutes:
Pre-slice:
Sliced:
Some of the sides and other food:
Overall it was really good, it went pretty fast. I tried burnt ends too, but didn't quite scrap all the fat off, but it still turned out really well. Had those after the fireworks and they were gone instantly.
Definitely will be doing an overnight one again, but may try to add some more seasoning and also make sure I pull it a little bit quicker. All in all, everyone was really happy!
Until next time,
Daum
I started with an 18 pounder and shaved off a bit of fat. As usual totally forgot to take a picture of it before hand. I used just salt and pepper to season it. Threw it on a the 18.5" between 240-260 most of the time with 4 chunks of pecan around midnight
Here it is a few minutes after I put it on the smoker:
I spritzed it with a little Worcester and water (50/50 or so mix) a few times through the night. Around 7 AM it hit 165 and decided to wrap it up. Here is a pre-wrap shot:
I wrapped it (which in itself was hard to not get it to split at all, but with practice should be easy) and let it go until 3pm or so. These times may be a bit off, there was some beverages being consumed during horsehoes, corn hole, and what not.
Right after I pulled it off I let it rest about 30 minutes:
Pre-slice:
Sliced:
Some of the sides and other food:
Overall it was really good, it went pretty fast. I tried burnt ends too, but didn't quite scrap all the fat off, but it still turned out really well. Had those after the fireworks and they were gone instantly.
Definitely will be doing an overnight one again, but may try to add some more seasoning and also make sure I pull it a little bit quicker. All in all, everyone was really happy!
Until next time,
Daum
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