A Cook Day Recap!
This was a 15.25 lb prime brisket purchased at Costco for $3.99 per lb. This was one of the smaller briskets available at the time.
Here’s the brisket trimmed and rubbed.
I’m a big fan of Rubbermaid’s Commercial’s utility tubs. I literally have a stack of these, in different sizes, for different things around the house.
I use the 4.625 gallon size to thaw meat, trim, apply rub, carry around cook day tools and more. These are NSF rated and big enough to hold larger cuts of meat. They catch excess rub and drips and make clean up easier. With handles on every side, they’re easy to carry and move. You can also spin it around as you’re trimming or applying rub for easy access. See my Hands on Review of these great tubs.
On the smoker. This is the brisket on my Recteq RT-700 “The Bull”. Smoke tube to the left (this one) but loads of other options are available and 1/3 size steam table pan on the right containing water. Love this size for water, beans and more. Good size, well built and generally inexpensive.
After the first spritz. This happened at about 3 hours. I used a 50/50 water and apple juice solution
Temp check, just prior to wrapping using my Thermapen One. I didn’t initially have a probe in this, which was probably a mistake, it went a past where I was wanting prior to wrapping, but the end result was still amazing.
Wrapped in butcher paper at about 6 hours. Here’s what I’m using – Pink Kraft Butcher Paper Roll – 18 Inch x 100 Feet
Pulled off the smoker, it looks and smells wonderful. I let this rest, wrapped in butcher paper and towels for about two hours before unwrapping prior to this photo. It was on the smoker just under 12 hours before resting.
My brisket cutting knife is a Mercer Culinary 10″ Knife
This was my first time using Aaron Franklin’s – Amazon author page – process as a guide for doing a brisket cook. Prior to this, my normal brisket method was basic… trim, rub, put it on for 250 until reaching and internal temp of about 205 deg F. Usually I wouldn’t do a wrap.
If you interested in the specifics here is a write up on the process, including a really helpful chart from MasterClass
Aaron has also has a MasterClass on his method
Overall, I’ll say this was the best brisket I’ve ever made. I think it got done more quickly than it would have using my usual method and the butcher paper worked amazing. It had a wonderful bark, good smoke ring and tastes amazing.
Related: My Rub Recipe
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