I think I achieved brisket nirvana. I love to smoke and with only 3 of us I do a lot of odds and ends and when I do brisket it is typically a flat since I can get various sizes of flats at the local supermarket. It is also always a select, since that's what I can get. Last weekend I got lucky and found a small point and it came out so good that I was resolved to go ahead and do a packer next. Heck it will just be the neighbors lucky day since I will likely have more than I can eat.
Well....I visited a meat market on the way home from the airport friday night and lo and behold there looking purty was a small prime packer weighing 9 lbs. with my name on it.
Here she is after snipped off a small part of the flat so I could fit it into the #2:
Rubbed her down with my patented rub and rested her in the fridge for a few hours. At 10pm I loaded up the AMNPS with mesquite and hickory pellets, lit em up and put it in the #2 with the lovely brisky.
The #2 with the AMNPS doing its thing:
Smoked at 210* until 165*IT and kicked it up to 235* until 198* IT in the flat. Occurred at about noon today. I wrapped her in foil for the obligatory 2 hr rest. No way I was cheating on this piece of prime loveliness.
Here she is in all her glory:
The pics of the flat do not do justice. It was not the least bit dry. It was perfect.
"Slice" of point separating on its own weight.
OK, the life changing part: Never again will I smoke a brisket unless it is prime (maybe I'll try an Angus if in a pinch). If at all possible I will smoke a whole packer. I will just be on the hunt for smallish ones or feed the neighbors. But clearly this is the way to go. Which I always new, but just hadn't had a reason to do a larger cut. Glad I said the hell with it and did the packer. It makes for a sensational flat and the point is truly sublime.
Also, I made SoFlaQuer's mustard BBQ sauce and was thoroughly impressed, though I used very, very little of it with my brisket for lunch since it was so fantastic. I'm not a big sauce person on any of my Q but I do like a few bites with a quality sauce. This is a great mustard sauce.