15.5 pound brisket, $3.78 per pound, Sam’s in Idaho Falls, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder. Gonna put them on at 225℉ to start.
1810, 9 Nov: brisket on the smoker.
1830: sourdough is fermenting.
2200: flat is at 160℉, point at 142℉.
0210, 10 Nov: flat is 166℉, point 164℉. Crutched it!
0730: flat is 186℉, point 187℉. Turned temperature up to 250℉.
0845: put the rest of the ingredients in the bread. I’ve continued doing the 1 tsp regular yeast along with the sourdough starter, and doubling sourdough starter over the Josie Baker recommendation.
0930: flat is 201℉, point 200℉. Almost there!
1000: both are at 202℉. Just one degree more!
1045: sourdough starting bulk rise.
1110: brisket at 203℉. Taking it off.
Cleaned up, sliced up, gotta cool a bit…
1400: sourdough in the pan for final rise.
1712: sourdough in the oven.
Now brisket sandwiches will be almost from scratch… Everything except cheese and BBQ sauce