Wow, I thought my first brisket on New Years Eve was amazing in my Masterbuilt 40-inch Smoker Christmas present, but this pre-fourth of July practice brisket blew it out of the water.
The only main difference was I used the Amazn Smoker with the hickory pellets. The pellets gave it a nice smoked flavor all the way through. As a a matter of fact it has somewhat of a sweet hickory taste that penetrated the meat all the way through. The smoke did coat the glass but came right off with a little elbow grease using straight vinegar and a flat scrub brush . I might have to get some oven cleaner for the light cover.
Here's my process
- Rubbed my Brisket and let it set for a few hours in the fridge in an air-tight bag. Usually like to let it sit for at least 24 hours and sometimes up to 3 days in the fridge.
- I started out at 235 till 140 degrees
- dropped the temp down to 225 till it reached 170 degrees
- Dropped it down to 220 till it reached 190 degrees
- I did not wrap in foil in the middle of the process on this venture and cooked it for about 15 hours total.
I had some family in visiting from Kentucky and they said it was the best smoked beef they have ever had.
Had a little scare at the beginning of the process. I turned on the remote in the house to play with it and thank God, I went right outside to see the display and the smoker had shutdown. Fired it back up put the remote away. I've read you can't use the remote if you started with the unit and vice versa. So the remote is going to be retired.
Below is a photo of the brisket.