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.
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°.
2.5hrs at 275° +/-, looking good with an average IT of 108°.
Just turned the heat UP! Cooking at 396° now.
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.
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
Plated it with
Buttery Mashed Taters
Honey Sesame Carrots/Onions
Finale
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.
If you put the firearms, optics, accessories to work you'll have more to smoke!