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Hot-n-Fast Brisket
I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs.
Trimmed about 4-5lbs off it getting it ready.
Does anybody else cringe when trimming actual meat off a brisket?
Kosher salt, fresh cracked pepper, granulated garlic and more.
Wrapped it overnight to brine a bit.
https://i.imgur.com/XoqkkrM.jpg
https://i.imgur.com/3Sz55b8.jpg
https://i.imgur.com/AQhxXVO.jpg
Got the smoker running with some hickory, settled in at 275 and threw the brisket on to get some smoke for a couple hours.
Then I'm gonna kick the temp to 375-400 and take it to about 160-165 and wrap in butcher paper to finish at probe tender, 200-210.
https://i.imgur.com/z7MwEqq.jpg
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2.5hrs at 275° +/-, looking good with an average IT of 108°.
Just turned the heat UP to 390+.
https://i.imgur.com/tRHZsRF.jpg
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7 hours and done.
Probe tender at 205°.
Wrapped and resting for a few hours.
https://i.imgur.com/XdLI21m.jpg
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That looks awesome , Costco usually has some really nice meat , I'm sure glad to see that their putting one in near me across from the SAM's that I don't care for , Should be opening in August ,
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WHY?!
Why should I ever do a brisket low-n-slow again, why?
I don't know because this hot-n-fast brisket was simply awesome.
My family said it was the best one I've ever cooked... Damn, that says it all.
Juicy and Tender!
https://i.imgur.com/7QFnkUf.jpg
https://i.imgur.com/NyRLpzf.jpg
Plated it with
Buttery Mashed Taters
Honey Sesame Carrots/Onions
Finale
https://i.imgur.com/A0wPk6q.jpg
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My only culinary delight today was a double handful of wild blackberries.
