I trimmed the 17 lb. monster this morning. I prepped a mixture of hot sauce and Eduard Fallot tarragon Dijon mustard. Gave it a coat and then a coating of salt & pepper.
It hung out in the 220 smoker until it reached 165. I took it out and wrapped it in foil and increased the smoker temp to 275. I pulled it off to rest once it hit 210. And then it rested for 3 hours…it would have been longer but we were hungry.
It was the BEST brisket that’s ever come out of our smoker! We devoured about a third of it and have the rest for sandwiches, nachos, and burritos for the week.
I’d like to try getting the peach paper to wrap next time.
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Awesome! How many hours was it in the smoker?
I think it was about 8 hours.
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Wow, I’m glad it went well, I had no doubt you would make a good product! Any pics?
The best mustard I have ever had. The creamy texture with just the right amount of tang. Maybe there is better but I loved that one . Not available where I live now in the stores.
Looks amazing. I might be peer pressured to smoke one this weekend
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Go grab one from Amboy. It was CAB Prime…$80 for 17 glorious lbs. of meat. That pricing is spectacular.
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that looks so good! damn, makes me want to go through the hassle of trimming to make this.(i hate trimming)
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I’m not a big fan of trimming, either. I don’t think I’m that good at it.
That’s a fantastic price
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While I was there, Chef Cailan shared that local pit masters are starting to source their proteins through Amboy now.
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Nice work! As I’m sure you know, jiggling is a good sign when it comes to brisket. It looks stellar.
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I actually enjoy trimming so much. A sharp knife makes it quite fun!
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