Bull First brisket…

[fullhouse32]

Keep in mind Franklin‘s grill is much much larger then RT 700 and that’s why he cooks @ 275°

 

[DenStinett]

I baked biscuits in my Bull yesterday morning.

Momma likes to bake Her Sourdough Bread in our Bull:

It was fine, but took longer than I expected. By the time it hit temp I didn’t have time to do the burnt ends from the point. This was my first whole packer brisket and frankly I consider it a fail because I was really looking forward to those burnt ends. I hope I at least learned something…

We plan for a minimum 18 hours for a Full Brisket

I like to look at cooking a Brisket in 3 steps.
(I am sure I am the first one to think of it this way)
1-smoke @ 200° 7-10hrs
2-cook @ 250° until 202°
3-rest for 2-8 hrs (let is sit out until IT is 190°-ish then rest.
I learned the heard way not to take it straight from the grill wrap it in a Butcher paper & towels and put it in the cooler.

Our approach to cooking Brisket: is a bit different than most:
We trim the "Packer" into its two separate cuts .... we don't like the Fat Layer that lies between the Flat and the Point
Season the Brisket(s) and in the Frig for 24 hrs minimum
First, smoke at "LO" (180) unwrapped for 8 hrs or 'till in reaches 150 internal
Then we wrap it in Butcher Paper, and back in at 270 for 8 hrs or 200 - 205 internal
Lastly, It gets a good 2 - 4 hour nap