So I decided to take on a full brisket to enjoy on father's day...man what a learning experience!
Here's a pic of my very first full packer brisket...13.5 lbs...quite intimidating I must say;
I did not trim any fat. I managed to fold the sucker into and extra large zip lock and marinated it for about 14 hours, here is the recipe of the marinade I used:
- 1 Cup Bourbon
- 1 Cup Brown Sugar
- 1 Cup Olive Oil
- 1 Cup Mustard
- 1 Cup Worcestershire Sauce
Next, I took it out of the fridge and sprinkled a bit of Kosher salt and Black Pepper;
By this time about 9:30pm on Saturday it was ready for the, set at 225F, with some Pecan and Mesquite. Meat temp rose quite fast during the night (I actually got scared that it was going to be done way too early...boy was I wrong).
Only woke up twice during the night to adjust temps, but as this was my very first brisket I still did not get much sleep (constantly thinking about it! LOL)
At around 6am Sunday morning it had reached about 155F, so I placed it in a pan, with a cup of Beef broth, sprinkled some of Jeff's rub on it, and covered it up with a piece of foil.
At this point I also started smoking the veggies needed for some of Chef Jimmy J's Smokey Au Jus (which you can find in the following thread: http://www.smokingmeatforums.com/t/164139/first-smoke).
Though my kids truly made this a great fathers day for me, the day was quite stressful as I spent the morning stressing about the brisket being done too soon, and the afternoon praying for it to be done sooner....
I hit a huge stall at 172F that lasted for over two hours...and then another at 182 that lasted about three hours! During the second stall, I tried something different...I removed the brisket from the pan and wrapped in up in foil. Not sure if this was the problem or that the stall was simply done...but the temp started to rise again.
Finally at 7PM (an 18 hour smoke!) I pulled it off the smoker at an IT of 196F (Flat temp);
I let it rest for about 30 minutes and then separated the flat from the point. Double wrapped the flat in foil and stuck it in a cooler with towels while I began working on the point for some burnt ends;
Sprinkle more of Jeff's rub on and used a bit of Jeff's sauce, then tossed the burnt ends back onto the smoker for about 1.5 hours.
Finally at 9PM we were ready to eat...a long wait, but man what a feast!
The sliced flat was incredibly moist and the burnt end were to die for! The Au jus I made was also a huge success (thank you sooo much Chef Jimmy J).
Overall a great smoke...not sure I can handle this type of smoke too often as I was dead tired...but I learned a lot about long smokes and how how my WSM performs during these.
A truly memorable Fathers Day!