I have been on a BBQ media bender. I recently read the Franklin Barbecue Meat Smoking Manifesto, and have watched all available episodes of BBQ with Franklin. The result is that I want to make a brisket so bad! Traditionally I have done mostly pork, some chicken, and sausage on my smoker. All of those are awesome, but after so many years of smoking, it is time to branch out.
I traded my beloved hickory for oak, my complex sugar heavy rubs for coarse salt and pepper, and my pork for a big hunk of brisket.
I got up at 6am to get this beast started. I don’t like waking up early on the weekends, but this was totally worth it! It went on about 6:30 and sat soaking up smokey goodness till about lunch time.
I started spraying it down occasionally with apple cider and checking for the level of bark. I had some problems controlling the temperature on my smoker. The base traeger I got has only 3 settings of temperature, low medium and high. Low is lower than I want, and medium is higher. Upgrading to a temperature controlled unit is high on my priority list. I was getting through the stall and had the level of bark I wanted. Next comes the wrap. I went with the franklin method of paper wrapping instead of foil wrapping.
Once wrapped it went back to the smoker for the remainder of the afternoon. I started poking and temp probing, and by 4:30 or so things looked done. I pulled it and let it sit for a while still wrapped in paper. I might unwrap next time, It took a long time to cool. Finally, the cut. I am no expert carver, and a really long knife would be helpful. Still, I was able to identify the right side and carve properly. This smells so good.
It was goooooooooood. The temperature swings caused a few edges to be a little on the burned and dry sides, but otherwise it was a really good moist tender brisket. Using only salt and pepper as a rub turned out great, why would you need anything more? Not only does it provide some amazing dinners, we had brisket and eggs for breakfast. Now that is a breakfast of champs!