Rambo wrote:Well, I guess he "Plunged" off a cliff
Oh ye of little faith...
I should post some of the.... astounding things I read from other Californians about brisket though.
Found that while searching for good places to buy brisket.
Anyhoo, not quite done yet as I went real low to try to get a stick burner level smoke from the pellet pooper. 180 the first two hours and then up to 225. It's been stuck at the 160 stall though for a couple hours so I wrapped it in foil and cranked it up to 275. Here's a few preliminary pics. Gotta admit, I'm interested if I trimmed the thing right. I followed Franklin's video as best I could there.
It was zero dark thirty when I was doing all this, so my rub was some salt, followed by McCormick's Montreal Steak Seasoning and a little extra granulated garlic (i think I've only mentioned a few dozen times I love garlic, lol)
And here we are just... 20 minutes or so ago I'd guess
- Brisket and water pan :D
Yeah, I did it fat side up. I know I'll get some hate from some of yah, but that's how Franklin does it,
so I had to see for myself. It's lookin pretty dang good so far. I cut off the real thin end of the flat and grilled that on the side as burnt ends, and that turned out great too. Should have snapped a pic there.