So I have been loving the hell out of my MES 40" I got a few months back and have been making everything from smoked ribs, chicken, baked beans, corn, chicken wings, quesadillas, stuffed roma tomatoes, stuffed bell peppers, mac n' cheese, cabbage, cheese, etc.
Now it is time for my first brisket, it will be a 10.22 LB hunk o' meat, have it thawing right now as it was in the freezer (we have been buying up briskets as we can when they go on sale for my brothers wedding in 2 months or so and freezing them), I decided it was time to steal one and cook it up this weekend.
Brisket before trimming.
Brisket after trimming, cut a little more off than I wanted, but all will be good.
Trimmings with rub.
Once it gets ready to get out of its package, I will be slathering it with Dijon Mustard, a little extra virgin olive oil, and then covering it with some good ol' dry rub, wrapping it in saran wrap then putting it in the fridge to sit overnight until it meets its fate in the smoker, then later on sometime Sunday...my plate.
Plan on doing a "dry" run this time, then maybe marinade it the next time I do it, unless it is just damn good this way and makes me think otherwise.
All rubbed down.
Ready for wrapping.
Currently I do not have any "extra" thermometers other than the built in probe in the MES 40, and some old analog meat thermometers I have in the house, however I plan on pre-heating the smoker to 220°F, lighting up my AMNS and throwing it and the brisket on, getting the brisket up to 165~170°F internal temp, foiling it up with some sort of juice, beer, or some other liquid (bourbon and apple juice?), putting it back in the smoker and let it sit until it gets to 190°F internal temp and removing it from the foil, then back in the smoker until it reaches 205°F internal temp.
From what I have been reading, this guy needs to cook for around 15.5 hours (10.22 LB) if I go with the whole 1.5hr / lb time of measure, does that sound about right for one this size? Need to figure what time Saturday night to start all this, thinking about 9~10 P.M., so it can be ready by around 2 P.M. (giving time for heat loss while wrapping/unwrapping/etc), then let it have its resting time until 3 P.M., so it can be ready to cut and serve.
Also during cooking should I flip this guy any? (I do plan on throwing the extra fat from cutting on the upper rack so it can drip down on the brisket itself, and I do plan on having a pan to catch drippings)
Got any other advice let me know, otherwise stay tuned for more!
*UPDATED WITH PICTURES*
Edited by BoneEnterprise - 6/17/11 at 8:47pm