I should make this into a drawn cookbook! ![[wyatts-brisket.png]] #### Research: (Secrets) https://youtu.be/Z2aD16zFP8E (How to cook) https://youtu.be/-mZAUGUn5Q0 #### Cutting: - see Chud video (easiest from slightly frozen) - find point/flat cut tutorial (or just cut down middle #### Rub: In a bottle, combine: 2 part black pepper 1 part kosher salt 1 part Lawry's seasoned salt #### Binder and slather: - Equal part Mustard and hot sauce (Frank's red hot) Not too much slather, just enough to coat. - Start fat-side down to slather #### DO NOT SALT BRINE IT OVERNIGHT. apply right before cooking ----- # Cook: - Tinfoil on the thinner edges to prevent burn #### Starting fire: Lump or brickettes? Brick has lots of ash but holds temp well 1. Start coals in chimney to white, then add to Burnt coals to a minion-method coal layout. Heat up smoker for 10-20min 2. Then once temp 250 stable put in wood and meat #### Meat time - "Fatty part always cooks faster" top rack to start - First 5h get internal to 170 floor: 250F cooking - After 5h, Spritz with 50/50 apple cider vinegar and water - Spritz every hour or so from here on out - After hitting the stall for a little while, can make the tinfoil boat # If parts too crispy add tinfoil ----- # Cook second half: 1. Bump to 275-300 (oven may be needed at this point) 1. Get up to 205 internal. Internal of 200 best. 2. At this point u can put into oven to rest. If too tender (jiggly) in middle let rest open air once down to 160 internal 1. Set oven to 160-170 to rest in oven. 5-20h ready to slice 2. # Serving time: - few hours before, Add tallow before serving for extra juice. Then back into 160 oven for a few more hours. - Pull out and serve.