- Grill(s) owned
Went to Costco, picked out a Prime brisket that had the thickest flat I could find. Trimmed as I do leaving about a 1/4 inch or so of fat on the fat side and cleaned up the rest. Seasoned well with SPG only and let sit while the bull came up to temp. I put the meat on at about 8:30pm at Hi smoke for about 4 hours, then cranked up the temp to 225 to cook until an internal temp of 160-170 which I planned for an over-night cook. Got up at 7:30am checked the brisket temp - it was just under 170, had GREAT color and was very supple. Wrapped in pink butchers paper, put back on at 250 to finish, about another 3 hours. Probed several places with my thermo-pen and was happy with the temps and softness. I then placed it still wrapped into a 2 1/2 gal ziploc bag, wrapped in 2 towels, and put into a cooler to rest. After about 4 1/2 hours of resting, when company arrived, I got out the meat to prepare for carving. Unwrapped, and looked and smelled amazing with a really good smoke ring and bark! Began slicing and the rendered juices were very apparent as you'd expect out of a good cook. Here's the rub - It was the best brisket I've done so far, but the lack-luster flavor of the meat really left me wondering what I could've done different. An injection? More smoke? Heavier amount of rub? The bark/smoke ring was great, it's just that the inside wasn't what I expected - rather bland.