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Illinois Heartland | I keep mine simple.
I pull the silver skin off if it has any, then cut as much fat off as I can. My wife is on a low sodium diet, so I only put coarse ground pepper on it.
I’ve got a Green Mountain pellet pooper and fire it up when I get out of bed at 5am. Fill it with Oak pellets, set it to 225, throw on the meat, insert the temp probe, then walk away and forget it.
Used to wrap it in brown butcher paper when it hit the stall around 160 or so, but the last couple just let them power through. I like burnt ends and a little tougher finish with lots of bark. If you don’t, then wrap it at the stall. I don’t like using aluminum foil as it ruins the bark I think and it’s more like a roast then.
Once it hits 205, I pull it off and wrap it in paper then an old towel before sticking it in a small cooler to keep it hot. After a couple of hours, pull it out and slice it. | |
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Need basics on cooking a brisket
