Been yearning to do a Brisket for the longest time but just never got around to it. I didn’t have any good reason except … confidence and fear of the unknown!! …
Picked up a little 12 lb Brisket from my local butcher, Fagundes Meats & Catering. Rubbed it with Annie’s Roasted Garlic EVOO for the glue and applied some Fagundes Prime Rib & Roast Seasoning along with a liberal amount of pepper. Not sure why everyone calls for lots of pepper but they know a lot than I do so I done did sprinkle a bunch of pepper!! Wrapped it in plastic food wrap and popped it in the fridge for about 2 days.
Removed Brisket from fridge an hour before cooking. Preheated the MAK 2 Star General Pellet Grill to 225ºF using Hickory wood BBQ pellets. Estimated 18 hours @225º and 3 hours Foil Towel Cooler (FTC). Placed it on the Frog Mat covered grill with the Brisket fat side down.
Eating at 7PM so I put the Brisket in the night before at 10 pm. Here’s what it looked like when I decided to take a snooze at 1 am. Made sure that the MAK 2 Star General pellet hopper was full before going to bed.
After sleeping with one eye open watching my MAK Remote Boss Controller I roused myself up at 6:30 am. The Internal Temperature (IT) was at 159ºF with a good bark formation.
Pulled the Brisket when Internal Temperature reached 197ºF. Five minutes shy of 18 hours! This is right before a 3 hour FTC.
After 18 hours at 225ºF and 3 hours FTC it was time to slice up the Brisket and reap the fruits of my labor of love!
Note the nice smoke ring and bark!!
Chow time!! Soaked me a few beans, threw in some fixings, and simmered them all day. Served with a side of Cole Slaw and of course, corn on the cob which goes with everything.
The Money $Shot$ … Bon Appétit!! …
Got my first of many OMG!! Our guests and my bride of 38 years could hardly get enough Brisket between all those OMG statements. I must admit that I hit a Grand Slam with my First Brisket. Very moist, tender yet firm enough to hold it’s shape, and the flavor of the beef was well complimented by a delicious bark. Don’t really think I can improve on this effort except cook/smoke 3 Briskets next time. This Brisket was wolfed down …
Tom
Hi Pete,
Your money shot would stand out better if it were on a white plate. The brisket looks awesome! I think I will try it on my Traeger. Take care, Tom
smokerpete
Good point Tom. Thanks for the advice.