I am in no way a master of the smoking domain but I believe myself to be proficient. Living in Buffalo, NY there is a limited time to smoke and every year I try to relearn what I have lost from previous years. I am planning on smoking a packer brisket on Memorial Day- join me in raising a glass to those that serve, served and those lost and enjoy the freedom to smoke
I have been scouring the site for a refresher for smoking the brisket and in the process have completely confused myself and I wonder how I ever cooked one before.
Before I just rubbed it, slapped in on the smoker, foiled at 160 and pulled at 190 for slicing. Now I don't know if I should inject, or cut the packer into 2 individual sections, and now I am reading about burnt ends, and Au Jus and sometimes it takes 90 min and sometimes it takes less so go by the probe test, but use a tooth pick for the probe test and the room is starting to spin.
I want each smoking attempt to be better than the last, and I want to learn the best way to smoke, but holy smokes it is confusing.
I am going to inject. i am on the fence about cutting the brisket in 2 pieces, I am not a butcher. i am very intrigued about the burnt ends- so then do I need to separate the packer? Cut the point to inch sized squares and re load with rub and smoke for another 4 or 5 hours- what temp do I start to cube the point? What temp are the burnt ends done? These are just some questions that rattle in my head.
If I am being crazy please let me know, but I picked up so much information I made myself feel dumb. I will be smoking on an old Smokin Pro with the side firebox