Robert-R
TVWBB Diamond Member
Well.... it was a small one: choice 10.7 lb. from Smart & Final. After trimming, it ended up about 8.5 lbs. So I figure... give it a shot with the stacked 14.5.
Rubbed with Big Bad Beef Rub & injected with beef broth. Filled the charcoal ring with KBB & used 10 briquettes for a Minion Method start. Used 3 chunks of Mesquite for smoke. No water pan. Cooked at 270* with a variation of 10* both ways for most of the cook. Meat was put on at 5:00 am.
I spritzed it 9:00 am & 10:15 am with a 50/50 mix of Worchestershire Sauce & Bourbon. The temp was 161*. It had hit the stall around 8:00 am & I let it hang there because we didn't want to eat dinner at 1 or 2 in the afternoon. Got concerned at 10:15 that the brisket would dry out so I removed it, wrapped it, removed the stacker & put it on the top rack of the 14.5. It was looking good:
Removed it at 12:30 pm, unwrapped it, & put it back on the 14.5. Temp was 189*
Probed it at 1:00 pm. It was at 196* to 203* & tender except for the "lower" end of the flat which was not tender and had a temp of 213*.
So I pulled it, wrapped it in foil & blankets & put it in the cooler for 2 hours. At 3:00 pm it was Time to Eat!!!
Turned out to be one of the best briskets I have ever cooked: great flavor, moist, tender & you could cut it with a fork. Served with some Texas Mop Sauce, mashed potatoes & green beans.
What would I do different? Next time use the 18.5 with the CB stacker & a hanging rack. It was a tight fit getting the brisket on the top rack. I would not use the Kraftwrap again. It only cost $1.59, however it's not 40 lb paper & ripped easily. I only cook 2 to 3 briskets a year & really don't want to buy a lifetime's supply of pink butcher paper, so I'll have to find a small quantity for not much $$$ or a work around - maybe a paper grocery bag. Next time, I think I'll cook in the 280* range.
I froze the point. The rest of the flat, we'll gnaw on for the next few days. When we get down to the part that probed hard & registered 213*, will see what it's like. I can always make machaca or some enchiladas with it, so I'm sure it won't be wasted.
Rubbed with Big Bad Beef Rub & injected with beef broth. Filled the charcoal ring with KBB & used 10 briquettes for a Minion Method start. Used 3 chunks of Mesquite for smoke. No water pan. Cooked at 270* with a variation of 10* both ways for most of the cook. Meat was put on at 5:00 am.
I spritzed it 9:00 am & 10:15 am with a 50/50 mix of Worchestershire Sauce & Bourbon. The temp was 161*. It had hit the stall around 8:00 am & I let it hang there because we didn't want to eat dinner at 1 or 2 in the afternoon. Got concerned at 10:15 that the brisket would dry out so I removed it, wrapped it, removed the stacker & put it on the top rack of the 14.5. It was looking good:
Removed it at 12:30 pm, unwrapped it, & put it back on the 14.5. Temp was 189*
Probed it at 1:00 pm. It was at 196* to 203* & tender except for the "lower" end of the flat which was not tender and had a temp of 213*.
So I pulled it, wrapped it in foil & blankets & put it in the cooler for 2 hours. At 3:00 pm it was Time to Eat!!!
Turned out to be one of the best briskets I have ever cooked: great flavor, moist, tender & you could cut it with a fork. Served with some Texas Mop Sauce, mashed potatoes & green beans.
What would I do different? Next time use the 18.5 with the CB stacker & a hanging rack. It was a tight fit getting the brisket on the top rack. I would not use the Kraftwrap again. It only cost $1.59, however it's not 40 lb paper & ripped easily. I only cook 2 to 3 briskets a year & really don't want to buy a lifetime's supply of pink butcher paper, so I'll have to find a small quantity for not much $$$ or a work around - maybe a paper grocery bag. Next time, I think I'll cook in the 280* range.
I froze the point. The rest of the flat, we'll gnaw on for the next few days. When we get down to the part that probed hard & registered 213*, will see what it's like. I can always make machaca or some enchiladas with it, so I'm sure it won't be wasted.
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