Had a prime brisket for my second try at brisket. The first go went well, everyone enjoyed it, but I knew it could be improved on. On the first attempt I tried a rub that I personally ended up not caring for, so for this second one, I decided to go with a more (Texas) traditional style, even though I'm from Illinois, lol, and did just SPG. Hands down, my favorite simple seasoning choice now. I am sure that I still made mistakes, and I am sure my method would differ from others, but the end result was the best brisket I have personally ever tasted, albeit I am a little biased.
Started with a 12.90lb prime brisket from Sam's Club (Member's Mark).
Thawed it in the refrigerator for about five days since I had purchased it in May and froze it. Then got it all rubbed up with Lane's SPG.
After letting it rest in the fridge for a few hours it was time to throw it on the Pit Boss (pellet pooper) at 3pm CST on July 3rd. I favor a longer cook/smoke, so I ran the pellet pooper at 180 degrees with Pit Boss's Competition Blend pellets.
Went to bed around 10pm after topping off the hopper, and woke up around 4am, again, topped off the hopper, but in all honesty, the Pit Boss burns pellets incredibly efficiently at 180 degrees, so it was never even half empty, but it is a 32 pound hopper. I should note, at 4am had an IT of 145 degrees, and by 6am it was still stalled, so since the bark had formed to my (rookie) liking, I decided it was time to wrap. With some of the tallow poured on it of course!
From wrapped I did bring the pit up in temp, first to 250, then finally to 325. Pulled it with an IT of 205, once it was probe tender all around, then let it rest for almost an hour, then it went into the cooler for three hours.
Unwrapped it in my Drip EZ XL, love that thing.
Then separated the flat from the point and sliced.
Then we ate, and either my family was blowin' smoke up my smoke stack, or they all really enjoyed it. I know I did! All of my choices, and methods followed came from taking in all the knowledge shared here, so I appreciate this forum.
*Edited to add total cook time approached 21 hours. Put it on at 3pm July 3rd, pulled to rest at almost noon on the 4th.
Started with a 12.90lb prime brisket from Sam's Club (Member's Mark).
Thawed it in the refrigerator for about five days since I had purchased it in May and froze it. Then got it all rubbed up with Lane's SPG.
After letting it rest in the fridge for a few hours it was time to throw it on the Pit Boss (pellet pooper) at 3pm CST on July 3rd. I favor a longer cook/smoke, so I ran the pellet pooper at 180 degrees with Pit Boss's Competition Blend pellets.
Went to bed around 10pm after topping off the hopper, and woke up around 4am, again, topped off the hopper, but in all honesty, the Pit Boss burns pellets incredibly efficiently at 180 degrees, so it was never even half empty, but it is a 32 pound hopper. I should note, at 4am had an IT of 145 degrees, and by 6am it was still stalled, so since the bark had formed to my (rookie) liking, I decided it was time to wrap. With some of the tallow poured on it of course!
From wrapped I did bring the pit up in temp, first to 250, then finally to 325. Pulled it with an IT of 205, once it was probe tender all around, then let it rest for almost an hour, then it went into the cooler for three hours.
Unwrapped it in my Drip EZ XL, love that thing.
Then separated the flat from the point and sliced.
Then we ate, and either my family was blowin' smoke up my smoke stack, or they all really enjoyed it. I know I did! All of my choices, and methods followed came from taking in all the knowledge shared here, so I appreciate this forum.
*Edited to add total cook time approached 21 hours. Put it on at 3pm July 3rd, pulled to rest at almost noon on the 4th.
