So, I've smoked a good 50+ briskets and I've always been pleased with the results, but after watching the Aaron Franklin MasterClass on brisket I realized what a fucking n00b I am. He spends like 3 minutes talking about how he applies the s&p. The trimming chapter is 34 minutes. Jfc, that dude is a goddamn artist.
I'd never trimmed a brisket prior to this cook and I erred on the side of less trimming, mostly out of fear of losing too much meat. I'll probably trim more next time around.
Anyway, I recently got a pellet smoker (I know, I hate me too but I ain't got time for an offset these days) and the motherfucker starts losing temperature like 4 hours into the cook. Probably spent about 45 minutes going from 255 to 115 and to get the thing going again and up to temperature was a pain in the ass.
Gonna wrap in butcher paper and probably use the ol' Texas Crutch because at least that's reliable. Though it's not as much fun drinking beers in the kitchen as it is outside.
These are for a Labor Day/40th bday/Rosh Hashanah party on Monday and I'm planning on just keeping them in the fridge after they've dropped to room temperature, reheating on the smoker while wrapped. Sound like the right course of action? Don't think I want to freeze them for just a couple of days, right?