This is how I do my brisket. I only use prime from Costco.
1. Trim to my liking
2. Slather with Mustard
3. Use the Dalmatian Rub 1st and get a good covering all over.
Dalmatian Rub as you know is 50/50 mix of Kosher Salt and Black Pepper.
then after that is on, I use Tatonka Dust (that is until my very limited supply is gone) and sprinkle on top of the Dalmatian Rub.
It looks like this...
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4. I would set my temp on PG to 250 using hickory pellets
5. I use a Tappecue and put one probe in the flat and one in the point.
6. I don't raise the lid until the IT is at least 195 and then will I probe the hunk of Goodness.
If it probes like butter, then it's ready to be removed, if not she keeps on smoking until it does...because then it is done, like this...
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Then I wrap in foil and let it rest for at least 2 hours, then slice...
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Then I vacuum pack in 3 or 4 oz vacuum packs like this...
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The Vacuum packs come in very handy for relatively quick meals at home and when Brisket prices are at their highest are only about $2.76 per serving.
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A couple of quick meals with the Vacuum packs...
Baked Potato with Goodness
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Smoked Cheese Brisket Nachos
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A Briskitarian is one of two types of people...
One who smokes his or her Hunk of Goodness until it probes like butter,
OR one who enjoys his or her Hunk of Goodness smoked until it probes like butter!
