It was pretty delicious. That is one of the last pieces that sat out while I served everybody else.
Hot and fast (275 to 300F) 9h until internal temp of 204F and probe tender (closer to 205F when done). 24h dry brine, rendered all the trimmings and injected back into the flat before cooking. 2.5h rest. The only thing I did that was a little weird was I actually did the brisket over 2 cooks. Well, really a cook then a reheat on the grill the next day so we could eat early afternoon.
It was a trick to get the thing cooled off fast, but doing an uncovered reheat on the grill was a nice touch: it gave a crisper bark that you don’t usually get after a long rest.
It was pretty delicious. That is one of the last pieces that sat out while I served everybody else.
Hot and fast (275 to 300F) 9h until internal temp of 204F and probe tender (closer to 205F when done). 24h dry brine, rendered all the trimmings and injected back into the flat before cooking. 2.5h rest. The only thing I did that was a little weird was I actually did the brisket over 2 cooks. Well, really a cook then a reheat on the grill the next day so we could eat early afternoon.
It was a trick to get the thing cooled off fast, but doing an uncovered reheat on the grill was a nice touch: it gave a crisper bark that you don’t usually get after a long rest.