In this cook, I am experimenting with red butcher paper for my wrap and using oak pellets (not smokey at all as a pellet). I start off by trimming up my brisket and removing excess fat. I tried removing very little fat on this piece of meat for testing purposes. The deckle was the main piece to go. After that I seasoned it up with a good coat of Sea Salt and Some BBQ rub on all sides. I let my brisket sit on the count for about 15-20 mins while my pellet smoker was getting up to temp to 250° F. I placed my brisket fat side down (I get less burns on my meat this way). I probed at 3 hours in and wrapped at about 6 hours through the cook until the internal was about 165° F. I used red butcher paper and let it go for an additional 2-3 hours before my cook was done. Make sure to let your brisket rest. As you can see I did not do that in this video, and as a result, meat was still very hot to the touch to where I was burning my fingers.
Негізгі бет Camp Chef Pellet Smoked Brisket
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