Next up in my competition practice rotation is brisket. I started yesterday afternoon with a beautiful 16# prime packer that I had wet aged for a few weeks in the downstairs fridge.
I trim pretty aggressively for competition. To see the step by step process, check out http://thehogblog.com/?p=1988
Injected, rubbed, wrapped and into the fridge by 6pm. I’ll hold out on the exact ingredients until after the comp season…
Onto the big Weber Kettle, with the Smoke-EZ mod at 11pm. I loaded up the charcoal ring with 15 pounds of Royal Oak lump, used the Minion Method and got her running steady at 275 with the CyberQ II. I also set up the Maverick ET-732 and went to bed with the receiver on the night stand.
At 5am, I opened my eyes and saw that the pit was still cruising along at 277 and the IT of the brisket was 165, time to get up and get to work!
I added 1/2 cup of beef broth to the pan and covered it with foil. I didn’t get a photo of this step, but you know what I mean.
At 9:30, the internal temp hit 200 and it probed like buttah, so separated the flat and double wrapped it in foil and a couple of towels and put it in the Cambro, which I had pre-warmed with boiling water in a hotel pan.
I trimmed the fat off the point, cubed it, rubbed and sauced and put it back into the cooker for about an hour. Then the burnt ends got covered up and put into the Cambro with the flat to wait for dinner time (simulated turn in time, 1:30)
Here’s how it turned out:
This is the turn-in presentation I’m working on:
And this is dinner. The brisket was moist and delicious.
Thanks for looking!