Unity
Executive Chef
The Giant store had a few small briskets on sale last week, so I picked up a 3.5-lb one, about the right size for the two of us. After almost forgetting that it was in the basement fridge, yesterday I rubbed it with Texas BBQ Rub brisket blend and put it in the WSM at 9:15 am. I kept the fire slow, about 190-200°, for about 8 hours, then, when the meat temp was 143°, brought it up to normal 230-260° range. I watched the ET-73 remote (those things work great!) for hours while the meat was stalled at 169° (cooker holding at 263-266°); I decided that once it started moving again I would foil, and after foiling, it finished cooking in the next hour and a half. I took it off at 10:45 pm, internal temp 198°, wrapped it in towels and an old chenille bedspread, and left it to rest in the Coleman cooler overnight. This morning Jody and I snuck a taste -- mmm, tender, moist -- sealed it in a food saver bag, and put it in the fridge. This evening I heated it in boiling water and served it with acorn squash and jasmine rice (love my new rice cooker!). It was a perfectly tender, moist, good-flavored brisket. The only thing I would purposely change next time is to use less rub.
--John 8)
Edit: Corrected transposed numbers on ET-73, and one more thought, next time will probably be a night cook.
--John 8)
Edit: Corrected transposed numbers on ET-73, and one more thought, next time will probably be a night cook.