Brisket Programming
summary
A concrete smoking technique appears: a trimmed, scored brisket rubbed and smoked on a Big Green Egg with pecan chunks and apple chips, held at 225°F indirect heat until a 160°F stall, then Texas crutch (foil wrap) with apple juice brown sugar shallots until finishing around 205°F. Resting in a cooler keeps internal temps above 150°F for hours; result is a reproducible juicy brisket without guaranteed burnt ends or heavy bark, the method born of iteration and measurement.
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chapters (11)
- 0:00Start
- 0:11BRISKET PROGRAMMING
- 0:44def iteration yield end iteration { experience }
- 1:44UNDERSTAND YOUR TOOLSET
- 2:04ANSWERS NEED A PLACE TO LAND
- 2:39THE BRISKET
- 2:56SCORE BRISKET
- 3:17PUT RUB ON BRISKET
- 4:20WOOD CHIPS
- 4:36BRISKET IN SMOKER
- 7:04THEY BOTH INVOLVE REST
