Yeah, I remember that. “Why isn’t the temperature rising? Isn’t it supposed to be rising now? Do I need to raise the temp more? Did I wrap it wrong?”
10 minutes later: “Oh, there it is, about 3 degrees. I guess I didn’t screw up.”
Smoking is a great teacher of patience and faith. It’s terrifically repeatable and reliable, as long as you take care of the basics (like maintaining your heat source) and have some faith in the process.
It’s also a great excuse to sit around and drink bourbon all day.
Which, if done right, may help both patience and faith.
Good bourbon can be an effective anti-anxiety treatment.
If you wanna be a little fancier, you can slather it in beef tallow (wagyu even—it’s not that spendy from what I remember buying it as a Christmas gift) and put it in the meat when you wrap it in butcher paper. This is purported to be a “secret” of Franklin Barbecue, but I see it all over the place these days.
When I first started smoking briskets, I tried to do everything by the letter of the law of whatever recipe I was following. Over the years I’ve come to accept that a full packer brisket is a large ornery chunk of beef that is going to do what it wants to. Get that thing in your smoker and keep your fire/smoke clean and resist the temptation to open the doors too often. Plan on pulling it off the smoker 3-4 hours before you want to slice. Enjoy the ride!
Amen!
I would further add that Aaron Franklin’s books are excellent reference material for all things BBQ.
I really like the Amazing Ribs website, good recipes for sides as well.
So I did a whole brisket again yesterday on my Weber kettle grill, as seen in the Cook’s Country video I originally posted in the OP. Can’t believe it’s been over 2 years since I last BBQed a whole brisket.
Turned out great again. If you only have a kettle-style grill and want to BBQ a whole brisket, you can’t really go wrong if you follow that video to the letter.
This time I did the rub suggested in the Mad Scientist BBQ video that pulykamell posted: I covered the brisket in mustard, then added a generous amount of Lawry’s seasoned salt, garlic powder, and black pepper. Definitely produces a better-tasting brisket than just a salt and pepper rub.
I also did a pork butt in my Weber Smoky Mountain smoker-- had a few friends and family over for BBQ and football watching. Even with 8 people, there is a ton of leftovers! Good thing pulled pork freezes well (not so sure about brisket). Will probably be eating thawed-out BBQ leftovers well into Winter 