finally got round to doing a post on the CG brisket I cooked on the weekend.
Got up around 2:45 am and lit the fire on the Tri-Fire. Brisket was rubbed with salt, pepper and some other spices.
Went into the smoker at about 3am with the point towards the firebox. Kept the temps at between 225 and 250f at the point end and also had a tray of water toward the firebox.
Smoked mainly with hickory and the odd bit of jarrah. Wrapped after about 6 hours when I was happy with the colour.
All up it took about 14 hours to cook. I didn't get any sleep but it was worth the effort.
I had planned to take it to 203f but at 194f in the flat it was probing like butter so I pulled it and let it rest for an hour while I cooked up some chicken wings in the Akorn.
Also served up some coleslaw, potato salad and mac n cheese with it.
Was moist, juicy and tender. I really do need to invest in a decent slicing knife though.
I was so busy running around I didn't get a close up shot but a friend had a photo on their phone I've pinched. Not the best pic but proves it was cooked
I thought I had gone off brisket but after having the CG I'm definately back on the brisket wagon!