Pop's favorite is brisket so I'll no doubt mess this all up....LOL
Bought 2 large packers this last week, they were 3.80/lb and they had the stones to call it a sale! It is choice and its angus, its impossible around here to find white face anymore. Seems Angus is now the lord of the roost.
Here my openers:
18 lb. packers....... Like boot camp we sent that dang hippie in for a trim!
I cut off 6 pounds! No, it is far from all fat. Don't worry its all going in to the grinder and the bulk will become chili, extra fat to be kept for sausage if I ever get around to make beef sausages....LOL
I have to say, its my first time cleaning up a brisket. I never have, Pop never has and Grandpa never did, thats just wasteful and busy work. Well I am trying something new. An old buddy and I were talking, he did BBQ comps when I was doing chili comps and he recommended it. AND after a long heated discussion he finially got his point across. If upi brisket is more uniform its much easier to cook, no highs and lows and burnt vices raw spots (That never happens but I am trying to exp0lain why).
After the trim, I got my moneys worth of a 12 lb brisket which is much more uniform and smooth. Its supposed to be like a stealth plane where the smoke rolls over it and there are no small bits and pieces that will burn. I'm easy, I'll try anything once. Corners away!
That is one smooth brisket and yes the point is still there, most of it anyway.
Ahhhh.... keen eye you have there you already noted the seasoning. This is a very old and secret recipe, much like those 11 secret herb's and spices of that other guys. If you promise not to divulge the secret, you can see I secreted a quit picture of them below. I will not divulge the amounts of each though.
I know less than massive amounts were used in this picture.
Now we break out our weapons of choice to help identify and locate the target! Check calibration and the power supply. Checked and double checked!
Time for the prep and tool recap.
You really do have good eyes! Yes that is the happy happy density detector on the salt box. Good eye, you'll do well at this.
I am preheating the new electric almost gen 2.5, its the second smoke with it. temps are all over the place untill it finially settles in, or was that way on the last smoke.
I do have something to ask the Pit/Smoker professionsals. Have I indeed designed the first true reverse flow electric? Remember it is adjustable and the vent is onn the left.
OK, I have it in the preheat mode still at 275 (actually only 240 now), I am thinking 246 degree cooking temp.
I have loaded the cold smoker with with a full charge which I will turn on when the IT reaches 100 IT. I am not going to just inundate the meat with smoke, I am guessing 4 hours will be far more than I need. I have not used mesquite lately and I always remember that poor little boy who told all how much he like mesquite and with his first smoke went low and slow with 100% mesquite burnt.
Ok, when new things strat happening, I will update. One last thing, note the door opening. All my previous MES's opened the other way, I had to totally rething my set up outside. Hmmmm.....