Smoked a Brisket overnight in Pellet Smoker at 107C, next morning at 7:30 it was 74C internal temp, then wrapped it single ply in Genuine Oren Pink Butcher Paper and increased BBQ Temp to 120C to finish Brisket in 4hrs to 96C internal, then rested it for 1hr.
Details:
– Sat 8pm: Laid 8kg Brisket ‘fat side’ down and trimmed all fat and silverskin off top.
– Trimmed some fat off bottom but kept a layer of fat to protect the meat underside from burning. I cook fat side down as all the fat usually melts off the bottom, and I want the top Rubs to be coating the meat, not sitting on top of the fat and silverskin.
– Mixed 2/3 cup MOIST MEAT BOMB Injection with a Woollies REAL STOCK Beef Broth 4cup/1tr carton.
– Injected it all into the meat evenly, all over.
– Covered meat in FAJITA RUB (aka White Lightning Double Garlic Butter Rub) for extra flavour, then covered it in a 2nd layer of Rub using DALMATION Salt Pepper Rub for great Bark.
– Sat 9pm: Filled Pellet Smoker Hopper with LUMBER JACK COMPETITION Pellets, set it to 107C and placed Brisket on FROGMAT non stick smoker mesh, to keep Grill bars lean.
– Sun 7:30am: Brisket internal temp in middle was 74C, placed long sheet of genuine OREN PINK BUTCHER PAPER on large tray, flipped brisket over top side down, onto the sheet and folded all 4 sides in, then turned brisket back over and put it back in the Smoker. Wrapping single ply top, allows the Bark to breathe and not get soft, the 4 ply folded bottom holds all juices in.
– Turned Pellet Smoker up 1 notch to 120C so heat gets through the Paper.
– 4hrs later at 11:30am Brisket hit 96C. Turned Smoker off and left it in there for 1hr.
– 12:30: Put on COTTON INNERS and XL BLACK NITRILE GLOVES to take the Hot Brisket out of the Smoker and unwrap it.
– Sliced some up at an angle ‘cross grained’, and served it on bread rolls with coleslaw, and our HICKORY BBQ SAUCE from Hogs Breath Cafe, for Sunday lunch.
– Later cut the rest of it into wide Chunks for the freezer, for future microwave meals, or meat pies.
