So, I got to try my hand at my second brisket.
Let me start by saying that it turned out much better than the first one, but I still feel it’s not perfect.
In total, it took 13.08 hours and had a stall at around 7 hours. The FireBoard handled the control easily, making it incredibly simple, but I found that it keeps the temperature about 5-8 degrees higher on average than what it’s set to. Whether this is due to the way the grill was set up, I can’t dismiss, but future experiments will show.
The actual procedure for this brisket was rubbing it with Hardcore Carnivore Black by Jess Pryles 12 hours before it was to be started. The Primo was lit, and the fan set to 85 degrees, averaging 90.7°. When it reached 80 degrees, it was wrapped, the fan set to 115 degrees, and then it remained until it reached 90 degrees.
Then it was taken off, wrapped in dish towels, and placed in a cooler until it reached 94 degrees.
I was particularly curious to see how much charcoal had been used over the 13 hours; it was extremely limited.
