DynaGlide
Member
- Joined
- May 16, 2017
- Messages
- 1,697
GoingMyWay said:I've been on a rather boring diet for the last month so I haven't been posting any food pictures. Yesterday was my first attempt at a whole packer brisket. I was surprised that this nearly 10 pound prime grade brisket was only about $40 at Costco. I was shocked that the choice flat cut briskets were more expensive than a whole prime brisket.
Originally I was going to smoke the brisket for about 4 hours and then finish cooking it sous vide for 24 hours at 155F, but I decided to do the entire cook on the Weber. I followed America's Test Kitchen's recipe, but used a slightly different rub.
The cooking time was much shorter than what America's Test Kitchen suggested. I tried to maintain the grill temperature right around 275F. I can only figure that our brisket was slightly thinner than theirs and thus it cooked faster.
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I can't tell [member=66216]GoingMyWay[/member] did you finish at 160? I've always taken brisket to 195-200. It needs it to break down. Same with pork butt and pulled chicken. The man to listen to is Aaron Franklin. Nobody has more knowledge of brisket than him. I've done about 7 to date and am always learning.