Snorebaby
Well-known member
I bought a 16lb brisket from Costco last month. Waiting on the right time to do our first overnight cook. Been hectic here lately. Finally got an opportunity to do it last week on Valentines Day. After trimming it weighed approx. 12lb. Used a light coat of MeatChurch Holy Cow and our own sweet rub mixture.
Decided to make Beef Tallow also with the trimmings so we put the pan on at the same time to render the fat. Put them on the grill at 10pm with a temp of 225.
Went to bed. Got up at 8am and the temps were close to each other, 168 for the flat and 165 for the point. Confirmed with my Thermoworks Dash.
Wrapped in butcher paper and used some of the fresh tallow for moisture in the wrap. Returned to the Bull and let it run until it was probe tender (approx 3hrs, pulled at 11:15am). Temp was 205. Let it rest in the upper (smaller) oven (we have a double oven) until it was 165, about 3hrs. Set the oven to hold/warm @ 170 for the next 3 hrs to keep it warm for dinner.
The end result:
The rest of the meal was also done on the bull. Asparagus and Creamed Sliced Radishes.
We went to Recteq's WeCookWednesday while the brisket was resting. Jody was doing a full packer "hot and fast". 325 until IT is 200. About 5hrs, wrap in aluminum after pulling and let rest for 2hrs. They gave out samples and it was juicy and tender. Gonna have to try that next time.
Decided to make Beef Tallow also with the trimmings so we put the pan on at the same time to render the fat. Put them on the grill at 10pm with a temp of 225.
Went to bed. Got up at 8am and the temps were close to each other, 168 for the flat and 165 for the point. Confirmed with my Thermoworks Dash.
Wrapped in butcher paper and used some of the fresh tallow for moisture in the wrap. Returned to the Bull and let it run until it was probe tender (approx 3hrs, pulled at 11:15am). Temp was 205. Let it rest in the upper (smaller) oven (we have a double oven) until it was 165, about 3hrs. Set the oven to hold/warm @ 170 for the next 3 hrs to keep it warm for dinner.
The end result:
The rest of the meal was also done on the bull. Asparagus and Creamed Sliced Radishes.
We went to Recteq's WeCookWednesday while the brisket was resting. Jody was doing a full packer "hot and fast". 325 until IT is 200. About 5hrs, wrap in aluminum after pulling and let rest for 2hrs. They gave out samples and it was juicy and tender. Gonna have to try that next time.