It’s that time of the year again when it’s time for fantasy football. For the past 3 years I have been making a brisket for a few of my buddies that come over while we do the draft. It has almost become a tradition at this point and it’s definitely something they talk about leading up to the draft in anticipation.
For the cook I had an 11lb prime full packer brisket from Costco. When I picked it up I thought it looked good and wasn’t looking for a 15lb plus one that required a ton of trimming. When I pulled it from the package I realized it was mangled! The fat cap wasn’t bad didn’t need much trimming but the top was all sorts of strangely trimmed so shaping it wasn’t that simple. I did the best I could while making sure I didn’t just toss out a bunch of beef that would cook fine.
After trimming I seasoned generously Aldi Original Dry Rub and course black pepper.
Around 8pm I turned on my Pit Boss cabinet smoker and set it to 200 degrees. I filled up the water pan under the drip pan and also use a big roaster pan under the brisket filled with water and beef stock as I will not be up for any spritzing over the night. Need my sleep!
For the pellets it was a big mix of different stuff. Knottywood pellets, left over fruitwood pellets, Royal Oak charcoal pellets and some CookinPellets hickory pellets. The brisket went on around 830 and I use a Flame boss to measure temps.
At 6:45am alarm goes off. Dogs are awake and want to go outside. Get up check brisket and it has only made it to 150 degrees internal. Turned up the smoker to 230 added a bit more water to the roasting pan under the brisket and let it keep smoking.
Around 10am the brisket was in the 160s and I realized I wanted some more smoke flavor so I started up the drum smoker with Jealous Devil XL charcoal and Jealous Devil whiskey wood chunks.
Smoker was set to run between 230-250 degrees and the brisket kept smoking for 2-3 more hours. I pulled it at 200 degrees as it was basically jello. It had no resistance on the thermometer and had a good bark build up at that point.
The brisket gets sprayed on all sides with South Chicago Packing spray wagyu beef tallow. If you have not tried it before HIGHLY recommend!!! Then it was wrapped in heavy duty foil, again in a moving blanket and left to rest in my Yeti 45 cooler until time for dinner.
Buddies came over around 530 and when the brisket came out for slicing everyone was pumped to eat. Sliced in half to separate flat and point then cut slices for everyone.
In the end the brisket was phenomenal! Gave some to my neighbors and they was ecstatic as well as some left overs for my friends.
I love being able to share my BBQ with friends and family as that’s what it’s all about in my opinion. This is Brian with Granite State BBQ and “until the next grill”!
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