As many of you know, bbq is an ever evolving thing. We all learn as we go, change things up here and there and sometimes we get lucky and find the sweet spot.
I've made MANY briskets that I thought were good but only a handful I would label as great. Today, I made a great one.
I got up this morning at 2:00 something, not sure when exactly. My original plan was to get up at 3:00 and pull the brisket from the fridge to let it warm up but I got up earlier.
Did my usual trim, saved the fat for later to render down to make my own tallow. I injected it with my trusty Spitjack (the world's most overpriced injector). I used what I like to consider one of my secret weapons, Shiner Bock beer. Not much, maybe half a bottle if that. I applied my all time favorite rub for brisket (Peppered Cow) and I let the brisket sit on the counter until it was time to smoke.
I fired up the KBQ and had the brisket on close to 4:00 and let it roll until it got to the color I wanted, I couldn't care less what the inside temp was. I did spritz it ONCE with a little ACV/water mixture (50/50). Once it was the color I wanted, I wrapped it in peach butcher paper and back in the smoker it went. I pulled it off at around 4:00 this afternoon so it was right at a 12 hour smoke with an average temp around 225-230ish.
That fat I saved? Well, that took a long while to render but it did make some really nice tallow. I had wanted to apply that to the butcher paper upon wrapping but it wasn't rendered down yet so I actually just spooned some on the finished brisket when I took it off of the smoker. I opened up the paper and added it and closed it back up and wrapped with foil and into a towel lined cooler it went for about 2 hours.
Both the flat and the point were super tender when probing, about 200 degrees in each. I could tell by probing it was going to be good! There was not ONE bit of it crunchy or crumbly, the flat was super juicy, even the first cut you make, the little end cut was an absolute moist little flavor bomb.
Take a look :
Here are 2 small videos of it as I unwrap it and then slice it.
https://drive.google.com/file/d/1kNjvOoV5TDAl7rehQ1CPVNDiGr7SpzNG/view?usp=sharinghttps://drive.google.com/file/d/1kPmGHKhJJ55_1PtLCaAyhCdDRIksBECb/view?usp=sharing