It has been a while since I last posted... With the end of the rain and warmer weather arriving in Texas, I officially began the 2015 BBQ season yesterday! Of course being in Texas brisket is a must.
The Prep
I was able to get my hands on a 14lbs whole untrimmed brisket. Took about 2lbs of hard fat off of it and rubbed it down with Worcestershire sauce. Then applied Savory Spice Shop's Native Texan BBQ Rub. This is the first time that I have used this specific rub on a brisket. Normally I make my own but with a 5 month old little boy, "free" time is hard to come by.
After the rub was applied, wrapped tightly in plastic wrap and let it sit overnight in the fridge.
The Cook
Cooking was pretty straight forward... Target grill temp was 250 and I was going to take the brisket internal temp up to 201. I cook on a Weber 22.5 Gold with the smokenator and a over sized water pan. With this setup and at 250 I am adding charcoal once ever 4 or so hours and water ever 6 hours. I also did a 75/25 of Hickory and Cherry wood for something different. I normally smoke with mesquite, but it seems like I am allergic to the smoke.
At 160 I foiled and added hot mixture of beef broth, Miller Light beer, and Worcestershire. This is also a change from previous, I normally foil around 170. Foiling at 160, at least for this brisket, really powered it thought the stall. Total cook time for what my guess was an 12lbs hunk of meet was right at 10 hours.
On to the grill
Prior to adding secondary meat probe into the flat
The Results
After 3.5 hour rest
Cutting some flat and the "bend test"
Pull test
Overall it was a very successful start to the season. Very tender and good flavor from the rub. I was a little bit disappointed with the smoke ring and lack of smokey flavor. I think I am going to go back to mesquite for a while.
The Prep
I was able to get my hands on a 14lbs whole untrimmed brisket. Took about 2lbs of hard fat off of it and rubbed it down with Worcestershire sauce. Then applied Savory Spice Shop's Native Texan BBQ Rub. This is the first time that I have used this specific rub on a brisket. Normally I make my own but with a 5 month old little boy, "free" time is hard to come by.
After the rub was applied, wrapped tightly in plastic wrap and let it sit overnight in the fridge.
The Cook
Cooking was pretty straight forward... Target grill temp was 250 and I was going to take the brisket internal temp up to 201. I cook on a Weber 22.5 Gold with the smokenator and a over sized water pan. With this setup and at 250 I am adding charcoal once ever 4 or so hours and water ever 6 hours. I also did a 75/25 of Hickory and Cherry wood for something different. I normally smoke with mesquite, but it seems like I am allergic to the smoke.
At 160 I foiled and added hot mixture of beef broth, Miller Light beer, and Worcestershire. This is also a change from previous, I normally foil around 170. Foiling at 160, at least for this brisket, really powered it thought the stall. Total cook time for what my guess was an 12lbs hunk of meet was right at 10 hours.
On to the grill
Prior to adding secondary meat probe into the flat
The Results
After 3.5 hour rest
Cutting some flat and the "bend test"
Pull test
Overall it was a very successful start to the season. Very tender and good flavor from the rub. I was a little bit disappointed with the smoke ring and lack of smokey flavor. I think I am going to go back to mesquite for a while.
