Hi guys gals , this second brisket was a 10.8# kobe beef that bought for $3.95# , applied on both sides with CS RIB RUB and also CHICKEN RUB liberally (did rinsed off with water before rub) , then sprinkled on one side only with black pepper and granulated garlic . Put in fridge for 48hrs and pulled and placed in my 025 inmediatly fat side up...was trying to get as much smoke in meat as possible without using too much wood ( did break both pieces into 4 to place in as many holes in wood box in front. Put in CS at 3:00pm with 2 pcs(4) of hickory from CS and set oven temp at 225 and inserted probe which read 34 degrees and sat down to wait .Weather was tipycal Seattle with 60 degrees and raining. In less than an hr. oven temp. was 225 degrees and probe 54.Two hrs later oven 223 probe 102. At 8pm oven 225 and probe 163.
At 1am oven 225 probe 188
At 1:10am oven 225 probe 190 and pulled out.Cook time was 10hrs so the marbling in kobe does make a big diff. There isnt much variance in oven temp but 2-6 degrees.
At this time was too tired to do anything else but put in fridge (did i mention that was duck hunting all morning?)Didnt wrap or anything and reheated portions that was eating and OMG ... even my wife who doesnt eat much red meat was impresed,meat tender and full of flavor and fat (little bit on brisket) melted in mouth. Cant wait to try something new. Thanx again all of you for posting your experiences which gives the newbies a baseline to start from. Good Smoke Felipe
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