I lost all my notes when I changed phones on how I smoked beef brisket and I'm trying to remember all the steps I did. I'm smoking the brisket tomorrow.
I do remember the last time I did one of these it was freaking AWESOME!!!
Ok, this is what I'm going to do:
- 14lb Angus packer brisket
- cut it in half (short ways) to cut down on cook time. Shooting for 8-9hrs.
- Looking for an I.T. 205 degrees
- season with Montreal Streak seasoning overnight
- smoke it at 240 degrees
- foil at 160 degrees (to speed up the stall time) This is the part I have a question with. What temp should I foil at?
- FTC for 1 hour
- Oh, I'll be smoking with 2 year old oak. Burns very clean!
Oh, by the way, I've got an Oklahoma Joe Longhorn offset smoker with mods. That smoker is the real deal!!! It's worth every penny.