Once upon a time for Thanksgiving I threw a brisket on the smoker along with turkey and such. I didn’t do anything really – just cooked it for a long time. Two hours after all the guests left it was done. And it was pretty good. But it wasn’t great.
This time I leaned on my buddy who is a devout brisket fan and is trying to corner the market on best brisket in the Northwest. I grabbed a 10 pound USDA Prime “packer cut” from Costco and armed with my Big Green Egg, off we went.
- 6:00 – the alarm goes off. I groggily get out of bed and get the coals going.
- 6:30 – the brisket goes on the grill, fat cap down. I used Montreal + kosher salt all over.
- 9:00 – discussion ensues about fat up or down. I flipped the brisket.
- 12:00 – brisket hits 171 degrees. Time for wrapping, right? Nah, there was no bark. None of that good crust stuff. Somehow the apple wood chunk I put in didn’t get enough heat and stopped smoking. I added a bunch of cherry wood chips and got the smoke rolling again.
- 2:00 – wrap in foil, back on the grill at 275 grill temp (dome was 300).
- 4:00 – into the cooler bags to sit for two hours or resting temp down to 140 in theory.
- 7:00 – all done, sliced correctly, and **DAMN** it was good. It was super moist, great flavor. If I dinged it I’d say it didn’t have enough bark (crust) and could have used a little more smoke flavor.
This is not the standard Franklin recipe. I screwed up and adjusted all over the place. But it turned out really nicely. I will try another, slightly larger brisket next time they have them at Costco and I have a day in which I want to stay home and tend my grill all day.