3 1/2 Hour Brisket

Yesterday I cooked for my Mother-in-Law's birthday. I did a 6.38 pound point brisket, and a nearly 3 pound pork sirloin roast.

The brisket was seasoned with Red Eye Express and then rubbed in mustard, then another sprinkling of Red Eye. I then injected it throughout with a mixture of Dr. Pepper and Red Eye. I wrapped in freezer paper and refrigerated overnight. The pork was brined in Alton Brown's 2 Hour Mustard Brine for Pork.

I put the brisket on a raised grid with drip pan at 6:30 Sunday morning. Set the Egg at 270-275 with lots of live oak for smoke. Smoked heavily at this temp for 2 hours (nice smoke ring). One of my polders was going wacko on me, and when I pulled to wrap, the polder read nearly 140. I double foil wrapped and back on the Egg (same set-up) at 350-375.

As I said, the polder I was using began doing wierd things at about 3 hours and 15 minutes, so I double checked with the Thermapen. Good thing I did, because it was registering 186 to 193 depending on the location. I pulled it off, removed the adjustable rig, and seared really hot on low grid for about 60-90 seconds per side. Triple wrapped in foil then with a towel and into the cooler. I couldn't believe it was done. It was incredible.

The pork was seared at regular grid height, then onto the adjustable rig with the same set-up as the brisket. Took it to 139-140 and pulled and wrapped. Had to put part of it back on for a bit longer. Can't believe I didn't get a plate shot.

Very likely the best brisket I've ever done.

Mike











after the sear


pork sirloin roast


cook station


sear


change to raised grid