I saw this packer at Wallyworld. I thought it was a fair price, so it's brisket time again!
Here it is rubbed and ready to go:
Look at that fat. It almost looks bacon-esque. I didn't measure, but that seems about 1 inch at its thickest.
Into the MES at 225F with peach pellets:
After 6 hours, it was still churning out a lot of smoke.
Holy smokes!
I found that the last two rows were burning simultaneously! I don't know if it might have jumped a row or what. Oh well. I then put the chip loader back in and turned the vent almost all the way closed. IT was 145F.
At this point, I added some baby yellow potatoes into the veggie drip tray:
Look how dehydrated those veggies are getting!
At 8 hours, I took another peek.
The IT was 165F. The potatoes were almost fork tender, but some were a bit hard still.
I was thinking of foiling, but decided to keep it going in the smoker sans crutch.
At 9 hours, it was still at 165F. The probe did slide in easily, but I thought it had more fat to render. IT of 165F seemed too low to pull it out at, unless I was going to finish it off in foil in the oven or smoker. I didn't take any pictures at this point though.
I took it out at 10 hours. Still at 165F IT. I then wrapped in foil and put them in the oven at 350F to finish them off. The smaller piece was a bit overdone.
Here's the veggie pan:
I put the veggies in a pot. Added red wine, beef stock, parsley, thyme, and bay leaves. Simmered for about 40 minutes while the brisket was finishing in the oven. Sorry, no pics. It looks much prettier than the last au jus. However, I think I liked the last batch better. I also wonder if having the au jus in the smoke chamber might have helped to keep the last brisket moist. Hmm. It looks like further study is in order.
EDIT:
Here's a cold slice:
More q-view:
Here it is rubbed and ready to go:
Look at that fat. It almost looks bacon-esque. I didn't measure, but that seems about 1 inch at its thickest.
Into the MES at 225F with peach pellets:
After 6 hours, it was still churning out a lot of smoke.
Holy smokes!
I found that the last two rows were burning simultaneously! I don't know if it might have jumped a row or what. Oh well. I then put the chip loader back in and turned the vent almost all the way closed. IT was 145F.
At this point, I added some baby yellow potatoes into the veggie drip tray:
Look how dehydrated those veggies are getting!
At 8 hours, I took another peek.
The IT was 165F. The potatoes were almost fork tender, but some were a bit hard still.
I was thinking of foiling, but decided to keep it going in the smoker sans crutch.
At 9 hours, it was still at 165F. The probe did slide in easily, but I thought it had more fat to render. IT of 165F seemed too low to pull it out at, unless I was going to finish it off in foil in the oven or smoker. I didn't take any pictures at this point though.
I took it out at 10 hours. Still at 165F IT. I then wrapped in foil and put them in the oven at 350F to finish them off. The smaller piece was a bit overdone.
Here's the veggie pan:
I put the veggies in a pot. Added red wine, beef stock, parsley, thyme, and bay leaves. Simmered for about 40 minutes while the brisket was finishing in the oven. Sorry, no pics. It looks much prettier than the last au jus. However, I think I liked the last batch better. I also wonder if having the au jus in the smoke chamber might have helped to keep the last brisket moist. Hmm. It looks like further study is in order.
EDIT:
Here's a cold slice:
More q-view:
Last edited:
