re: *Update* pics included. How screwed am I? Brisket related

And trim before the cook. That thing looks like a meteorite.

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Trim
Lay on the dry rub
Set pellet grill at 200F (his theory is at 200, you can't over cook it)
Put brisket on top rack and let it go for 8-10 hours (time depends on size of brisket)
At 165 - 170, wrap in paper
Bump temp up to 250F and go another couple hours or so ... pull off at 203 internal and let rest for at least 2 hours.

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this is the method i use

Did you sliced that with the grain? Sure looks like it.

lol... the downvotes show there are some tards here on the food board. I dont care what you think... wrapping is specifically for speeding up the cooking process. That is a fact. Do people do it just do to it, sure. but that is the original purpose. We can talk the science behind it if yall would like.


I also dont really care about the shape like most people are pointing out. Pros like franklin are smoking on long smokers here aerodynamics might make a bit of difference. But IMO not so much you can tell in taste or cook quality. I think they do it so their slices are nice pretty, and symmetrical. trimming it without any edges does limit the areas that would otherwise burn or dry out, but as the one cooking, i love pulling those off at the end and eating that true burnt end. Thats another topic we can discuss what if you want, burnt end, what they are, where the came from, what they are now.

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just downvoted you because you post like a fricking douche bag.

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because I post facts? Ok..

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Look up Texas Crunch.

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crutch, spell check probly, whatevs

put me in the no wrap / no spritz camp.

wrapping is for speed at the cost of bark.

spritzing is to help smoke bind. meat will only absorb so much once the bark forms.

it's your meat, do what yawanna