I picked up a cut brisket on the 2nd of October. I am not sure what part it was cut from but if I had to
venture a guess it appears to be the deckle. It looks similar to other deckles that I have cooked. I had
planned on cooking it on Sunday so I seasoned it with garlic pepper and Oakridge BBQ Black Ops and
put it in the refrigerator. Well, as normal this time of the year I came down with a nasty head cold so no
cooking for the past few days. I am feeling a lot better today so I fired up the Weber Performer, using
KBB in the SnS, and added a few chunks of hickory and cherry wood. Right before I put the brisket on
the grill I gave it a good dose of Tee’s Top Secret #2.
It took exactly 7 hours to get the brisket to 198 degrees and probe tender. It may have cooked faster if
I would have gone for a higher temperature in the grill. The first 2 hours it sat at 200 degrees. Once more
of the wood caught fire it worked its way up to 235 and that is where it stayed. I did wrap it at 160 with a
½ cup of cherry coke.
I still don’t have my appetite back so we settled on garlic toast and cucumber salad for dinner. The brisket
came out real tasty. I think the next one I do I will skip the other 2 rubs and go straight with Top Secret #2.
