it took a long time to get to 88 C or 190+ F. This was a Swift Choice 6 KG or 13+ lb packers cut. I've been watching the Aaron Franklin Youtube videos, so I trimmed the excess fat down to 1/4 to 1/2 inch, any silverskin I saw, the deckle, and any parts that looked like they would burn. Then I used a salt and pepper rub, let it rest for about an hour. I've got a propane 2 burner Charbroil grill that, for smoking, I use 1 active burner and put the meat over the un-lit burner. I started it up and turned on the Thermopro. When it hit 107C/225F, I put the brisket on, fat side up.
After trimming, the brisket was about 12 lbs, so I figured about 12-15 hours total smoke. I've seen the wrap in paper video, so, after 8 hours, I wrapped it in Kraft paper (can't find pink, so used brown)), inserted the temp probe, and put it back on.
Here is the problem. I'm probably impatient, so when the meat temp didn't get over 70C/158F, I started to think I needed to do something. After 12 hours, it was still the same temp. So, I unwrapped the paper and wrapped in foil, and turned it up to 115C/240F. The internal temp started to rise and by 13 /2 hours, it was at 88C/190+F. I used a toothpick and it seemed tender, so I removed it, did the wrap/towel/cooler rest for several hours. At the point I put it in the cooler, it was 1:30AM, so I went to bed.
I woke up at 6am and removed the brisket, unwrapped it and started to slice, as in the Franklin videos. Started with the flat and it was not crumbly, held together well and was relatively moist and tender. When I got to the point, I cut it in half and sliced a couple of slices off of the inner part of the two pieces of point. The upper plate was very moist and relatively tender, but the lower plate was still pretty tough.
So, I figured that the brisket was pretty thick and I should have put the probe in the bottom plate of the point. It would have taken 1-3 more hours to reach 190/195, and it would probably all be much more fall apart tender.
All in all, it's all edible, some of it was very very tender and good. The tougher parts(about 1/3), I'm not sure what to do with them, other than putting them in the crock pot and making stew.
Ideas? Different rub? Different prep? Different wrapping approach?
After trimming, the brisket was about 12 lbs, so I figured about 12-15 hours total smoke. I've seen the wrap in paper video, so, after 8 hours, I wrapped it in Kraft paper (can't find pink, so used brown)), inserted the temp probe, and put it back on.
Here is the problem. I'm probably impatient, so when the meat temp didn't get over 70C/158F, I started to think I needed to do something. After 12 hours, it was still the same temp. So, I unwrapped the paper and wrapped in foil, and turned it up to 115C/240F. The internal temp started to rise and by 13 /2 hours, it was at 88C/190+F. I used a toothpick and it seemed tender, so I removed it, did the wrap/towel/cooler rest for several hours. At the point I put it in the cooler, it was 1:30AM, so I went to bed.
I woke up at 6am and removed the brisket, unwrapped it and started to slice, as in the Franklin videos. Started with the flat and it was not crumbly, held together well and was relatively moist and tender. When I got to the point, I cut it in half and sliced a couple of slices off of the inner part of the two pieces of point. The upper plate was very moist and relatively tender, but the lower plate was still pretty tough.
So, I figured that the brisket was pretty thick and I should have put the probe in the bottom plate of the point. It would have taken 1-3 more hours to reach 190/195, and it would probably all be much more fall apart tender.
All in all, it's all edible, some of it was very very tender and good. The tougher parts(about 1/3), I'm not sure what to do with them, other than putting them in the crock pot and making stew.
Ideas? Different rub? Different prep? Different wrapping approach?
