I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs.
Trimmed about 4-5lbs off it getting it ready.
Does anybody else cringe when trimming actual meat off a brisket?
Kosher salt, fresh cracked pepper, granulated garlic and more.
Wrapped it overnight to brine a bit.
(https://i.imgur.com/XoqkkrM.jpg)
(https://i.imgur.com/3Sz55b8.jpg)
(https://i.imgur.com/AQhxXVO.jpg)
Got the smoker running with some hickory, settled in at 275° and threw the brisket on to get some smoke for a couple hours.
Then I'm gonna kick the temp to 375°-400° and take it to about 160°-165° and wrap in butcher paper to finish at probe tender, 200°-210°.
(https://i.imgur.com/z7MwEqq.jpg)
2.5hrs at 275° +/-, looking good with an average IT of 108°.
Just turned the heat UP! Cooking at 396° now.
(https://i.imgur.com/tRHZsRF.jpg)
2.5 hours averaging 390°, IT is now 165°, time to wrap.
(https://i.imgur.com/t6ViKR8.jpg)
(https://i.imgur.com/ZwKzoUq.jpg)
(https://i.imgur.com/BSj9ix4.jpg)
Eagerly waiting to see the final results. You have made a science out of smoking with all of the temperature changes. That is a great looking piece of meat and quite a investment.
Scott
7 hours and done.
Probe tender at 205°.
Wrapped and resting for a few hours.
(https://i.imgur.com/XdLI21m.jpg)
WHY?!
Why should I ever do a brisket low-n-slow again, why?
I don't know because this hot-n-fast brisket was simply awesome.
My family said it was the best one I've ever cooked... Damn, that says it all.
Juicy and Tender!
https://youtu.be/mtyZ5oS576o
https://www.youtube.com/watch?v=mtyZ5oS576o&feature=youtu.be
(https://i.imgur.com/7QFnkUf.jpg)
(https://i.imgur.com/NyRLpzf.jpg)
Plated it with
Buttery Mashed Taters
Honey Sesame Carrots/Onions
Finale
(https://i.imgur.com/A0wPk6q.jpg)
Simply amazing!
I will have to save this thread although I don't have as much temperature control on my plain water smoker.
Another Home Run John!
I am Salivating. :P
Smokin' John is back... Yum. Dominick
You could've cut in chunks and froze what you didn't need today... nah, just gonna smoke it all! I like the way you think... and the results! I'm thinking I need a smoker. How would that work cooking for one?
Thanks guys.
@ Dominick
Yeah, I've been spending all my mad money on firearms, optics and accessories, not much smoking/cooking happening.
@Mark T
Always better to smoke the larger cut, and then vac seal portions for later.
Last of the Burnt Ends
Sammies, hot pickled onions, coleslaw and sauteed green beans.
(https://i.imgur.com/0nGCrjD.jpg)
If you put the firearms, optics, accessories to work you'll have more to smoke!