Tuesday is Texas Brisket Day
Having experimented with the flat over the weekend, I was holding on to the point until today. I am now a full-fledged brisket fan. That point, mmmm mmmm good.
The Slow'NSear was set in accordance with the 225 degree directions and the meat went on the grill at 6:34 AM when the grate temperature hit 225. At noon we hit an internal temp of 154 and I employed the famed Texas Crutch. The point came off the grill at 4:15 when both an internal temperature of 203 and the Thermapen went into it like a hot knife through butter.
Want the recipe? Try this Recipe: Texas Beef Brisket.
First Brisket: The Flat
It is amazing how much you can learn in a single cook. There is no replacing experience! I feel much more confident and ready to cook the next one. Many thanks to all on http://pitmaster.amazingribs.com, and the author Meathead Goldwyn for putting together such a great book. I must have picked it up a dozen times today to check and recheck information. The cook log is accessible here.
The brisket was trimmed and separated into the point and flat on Friday night and then dry-brined in the fridge until it was cook time. I seasoned it with Big Bad Beef Rub and it went on the grill at 7:45am. At 4:18 it was pulled from the grill, wrapped and placed in a faux chambro. When the internal temperature dropped to 149 degrees I removed it and sliced it.
