Brisket #2 — First Full Packer
Meat
- USDA Choice
- ~8.5 lb full packer
- Minimal trim
Seasoning
- 8:00 PM
- Meat Church Holy Cow
- Light layer Meat Church Holy Gospel
Fuel
- Meat Church Pellets
Cook Timeline
8:00 PM
- Seasoned and refrigerated uncovered
12:00 AM
- On smoker
- 225°F
- Fat side down
8:05 AM
- Bark fully set
- Wrapped in butcher paper
- Two sheets:
- First lengthwise
- Second crosswise
- Returned fat side down
8:45 AM
- Smoker 235°F
9:15 AM
- Smoker 240°F
10:10 AM
- Smoker 250°F
10:53 AM
- Internal ~172°F
12:30 PM
- Internal ~188°F
12:55 PM
- Began probing
- Flat still resisted
- Continued cooking
1:30 PM
- Flat noticeably smoother
- Continued cooking
~1:50 PM
- Flat probe tender
- Point ~210°F
- Middle ~202°F
- Pulled from smoker
Rest
- Vented in butcher paper about 15 minutes
- Held in oven Keep Warm at 155°F
- Rested until approximately 4:15 PM
Lessons Learned
- Wrap based on bark, not temperature.
- Probe through butcher paper is perfectly acceptable.
- Flat determines when brisket is done.
- Ignore 195°F if flat still resists.
- 250°F after wrapping worked very well.
- Long hold at 155°F was excellent.
- Two-sheet butcher paper wrap worked fine.
- Minimal trim worked, but trim a little more next time for more even cooking.
- Continue slicing around 1/4 inch.