Shawn White
Sous Chef
Did my brisket today, about a 14lb packer. Just didn't feel like putting it on last night so it was on by 10am this morning. 3/4 ring of unlit natural hardwood briquettes, 1/3 chimney lit on top, 3 good size pieces of cherry chunk.
Opened two of my top vents and all 6 bottom vents after the first hour (only had half that number of vents opened to start) and let 'er rip. By 3pm it reached 162ºF internal so double foiled and in a 275ºF oven until 5:30pm, then a 30 minute rest before slicing.
The sambal oelek wet rub was very very good. I'll be playing with that more and adding more complexity to it in the future. Recommend giving that a go. 3T sambal oelek, 1T brown sugar, 1t gran garlic, 1t gr corriander, 1/2t gr cumin. Salted the brisket by hand first then applied the wet rub with the back of a spoon.
When it comes to BBQ I've decided all nighters are overrated, results are so much better hotter ... why lose sleep fussing and fretting to hold 225ºF, these results were great!
I tried adding some oregano to the steamed beans and they were very good. The flour gravy turned out great too ... very smooth.
Sambal Oelek Wet Rub with Coriander and Cumin
Shoehorn Hump
162ºF
Done
Plated with Brisket Gravy, Sour Cream Garlic Parsley Mashed Potatoes & Steamed Green Beans with Oregano
Opened two of my top vents and all 6 bottom vents after the first hour (only had half that number of vents opened to start) and let 'er rip. By 3pm it reached 162ºF internal so double foiled and in a 275ºF oven until 5:30pm, then a 30 minute rest before slicing.
The sambal oelek wet rub was very very good. I'll be playing with that more and adding more complexity to it in the future. Recommend giving that a go. 3T sambal oelek, 1T brown sugar, 1t gran garlic, 1t gr corriander, 1/2t gr cumin. Salted the brisket by hand first then applied the wet rub with the back of a spoon.
When it comes to BBQ I've decided all nighters are overrated, results are so much better hotter ... why lose sleep fussing and fretting to hold 225ºF, these results were great!
I tried adding some oregano to the steamed beans and they were very good. The flour gravy turned out great too ... very smooth.
Sambal Oelek Wet Rub with Coriander and Cumin
Shoehorn Hump
162ºF
Done
Plated with Brisket Gravy, Sour Cream Garlic Parsley Mashed Potatoes & Steamed Green Beans with Oregano