Brisket Overnight Run… one for me and one for my buddy… bought from my local butcher…. Salt and Pepper only with mustard as the binder…
At 5 a.m. I bumped it up to 225F from overnight sitting at 200F .... they were at about 146 -154 internal at 5... Now at 7:30 a.m where up to 155 - 164 internal... I'd say we be right on schedule... Probably wrap in next few hours, depending on the stall...
Firing up the charcoal grill today, first time in a couple years. Looking for kielbasa weenies or the like, a few burgers, and brown bread. That will be a fun change today. And, the weather is perfect....breezy, cool, dry. A good day not to be at work. Someday Ill build a smoker, and learn that. I need to find good clean wood for that build, not sure I want whatever is in pallets to be on my meat lumps. Sca
3:15 finally done…. Unwrapped & a stick of butter sliced up… rewrapped & put in a cooler for about 3 hours… Brisket always makes me nervous… a lot of dollars for a small window of excellence… unlike a pork butt… it’s hard to screw those up…
I know I'm hungry too... ... Love of Smoke is a game of patience...Its currently resting in a cooler for probably about another 1 1/2 hour... Only resting it for 3 hours this time.. Since they didn't get done as fast I was thinking....
