Smoked select brisket, backyard rotisserie against a 1,000 gallon offset
Mad Scientist BBQ · ♥ 3.3K likes · 124.1K views · 19 min video
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Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 17½ lb brisket
- 13 lb brisket
- salt
- pepper
- Goldie's All Purpose Rub
Season both select briskets with salt, pepper and a little all-purpose rub; smoke over post oak wood.
Run the rotisserie at 250, bumping it to 275; start the offset at 250 and work it up to 275. Add fire or wood every once in a while.
About three hours in, check internal temperatures: offset brisket around 138 to 163 across the cut; rotisserie brisket 156 dead centre, 145 in the point.
Three-hour temperature checks
Wrap the briskets a little after the five hour mark; the rotisserie brisket stays wrapped a little less than an hour.
Wrapping and finishing in a hurry
Finish when the probe reads 186.8 to 192 dead centre; the whole rotisserie cook takes six hours, held at 250.
Unwrap and slice without resting, starting with the flat.
Cut the first slice off the point; separate the top muscle and cut it into cubes for burnt ends.
variation: the offset brisket, pushed to around 300 to finish in time, curls and pools liquid, leaving a bald spot with less bark and no better fat render.