Total cook time was 19.75 hours and resting for 4 hours in an oven set to 165. When I wrapped I removed the water pan. I wrapped when the point was at was 154 and the flat was 160. I wasn’t wrapping for the stall but when I got the bark I wanted. This brisket recipe was me trying something new...
I was planning a 3 hour rest. I don’t know what’s going on with this brisket. I’ve never had this problem before. I moved the probs around and found lower temps. I’m think because I had the water pan right next to the thermostat maybe it threw off the temp
Help! I’m doing this 15lbs prime brisket. I was planning on a 20 hour cook at 225. I’m 5 hours in and the temp is already at 155. This brisket is for a birthday party tomorrow at 1500.
It was about 1.5lbs. Atlantic wild caught. I didn’t realize it was skinless until I brought it home but it ended up being a major plus. I smoked it on a grill mat
this salmon steak turned out amazing! Thin layer of Dijon mustard on top the sprinkled with Kinder the blend. Smoked 225 until internal hit 140(about an hour and a half…it’s a thick steak). Let rest for 10 minutes. The flavor was incredible. I used oak/hickory/cherry
I started it at 180 low setting for 8 hours. Brushed beef tallow on both sides and wrapped in butch paper. Pulled at 203 and rested in a cooler with a towel wrapped for 1.5 hours. I didn’t spritz. I used a water pan. Rub was black ops and injected with Kosmos brisket injection