I scored a nice, 3 lb hunk of brisket from my guy at the butcher counter. I have not done a regular brisket before but have done a couple corned beef briskets for pastrami. I applied generous amounts of my coffee rub to all sides and wrapped in plastic wrap and let that sit for 3 days in the fridge. I setup the Weber with as long of a fuse as I could and still be able to get my drip pan in there. I used cherry and apple chips since that is what I had on hand. Once the Weber got up to 225 degrees I placed the brisket onto the well lubed grate. I was getting a late start and figured I would not be eating until midnight since it was already 12:30 when I threw it on. It’s OK, I had plenty of beer. 🙂
I am taking it up to 191 degrees internal temperature. After about 3 hours it hit the stall at 161 degrees and stayed there for a little over 3 hours. I could have wrapped it in foil to finish the cook (Texas crutch) but I really wanted the bark to develop more so I pushed on unwrapped. My grill temperatures were fluctuating due to the rain falling but I was able to keep it between 210 and 250 until the fuse ran out which was about 7.5 hours.
To finish it I brought it in the house and stuck it in the oven at 250 degrees. It took about another hour and a half. Once it hit 191 I double wrapped it in foil and wrapped it in a towel and placed it into a small Styrofoam cooler to rest for 2 hours. While it was resting I went out and got my drip pan and strained everything into a big glass to let it separate. After I skimmed the fat, I poured off the good juice in a small saucepan with a touch of salt to reduce until I had about a cup of the smokey goodness. Well, when that was done it was almost exactly midnight.
My reasoning behind the 191 was to get it nice and tender but not taking it so far that it falls apart when I slice it. It worked for the most part which was perfect! We had some very nice slices and some that just fell apart. Best of both worlds!
I would have to say my first regular brisket was a success. It was smokey with great beefy flavor and fork tender. It had a great smoke ring and the bark was fantastic! Next time I need to do a whole packer for sure, but on my big smoker. Thanks for hanging out and I hope you try a brisket soon!