I got a super nice brisket from my favourite butcher yesterday.
Today it was time to get the brisket on the Summit.
I started the Summit in the morning at 8 o’clock. Whilst the Summit was coming up to temp. I prepared the brisket Texas style. This means after some trimming (remove some fat) a thin layer of only salt and pepper.
That’s it – Super easy.
The brisket started with an ambient temp of 110°C (230°F) for the first 6h. After “foiling” it I raised the temp to 140°C (284°F) for the rest of the time (4h)
I like and prefer the combination of low&slow and hot&fast. Preferred smoke wood for brisket is always Hickory.
The brisket turned out super delicious and tender.
Here are some impressions: