Shared by Barry Yee
Feb 26/21 - Beef Brisket 17lb
22 hours, 19 minutes
Beef Brisket 17lb
Smoke at 225F using mesquite wood chunks
Rub recipe mix:
1 tablespoon of kosher salt
1 tablespoon of coarse pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
- Marinated on Wednesday night then covered with plastic wrap
- Plastic removed Thursday afternoon and left in fridge for Friday afternoon cook
- Unwrapped to dry the brisket
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Placed beef brisket in Kamado Joe
Used racks to lift the middle to fit brisket onto grill
Used racks to lift the middle to fit brisket onto grill
Used foil to cover the brisket point to slow the rapid cook process
Remove racks used to bend brisket to fit onto grill
Removed foil from underneath the point
Pit temperature did rise after the foil was removed.
Adjusted vents to lower pit temperature back down to 225F
Pit temperature did rise after the foil was removed.
Adjusted vents to lower pit temperature back down to 225F
Spritzed and move temperature probes in flat to confirm temperature readings
Checked the bark
- Removed brisket to be wrapped in peach butcher paper
- set temperature probes to 200F
- set temperature probes to 200F
Removed brisket from smoker to wrap in peach butcher paper
Removed brisket from smoker to wrap in peach butcher paper
Removed brisket from smoker to wrap in peach butcher paper
- Removed brisket from smoker to wrap in peach butcher paper
- placed in cooler wrapped in towel to rest
- flat temperature averaged 200F
- placed in cooler wrapped in towel to rest
- flat temperature averaged 200F