A couple of weekends ago, I pulled the trigger on a Snake River Farms brisket. I also got a few cowboy chops for good measure. More to come on those guys. The arrived completely frozen in a box and was individually labeled. 15.99 pounds to be exact. It took over 2 days to thaw out in the fridge. When I opened the package, it was unlike any other piece of brisket I've ever handled. It was incredibly tender and hard to describe. The fat cap was around 3/4 inch and as difficult as it was, I resisted the urge to trim it at all. I made a rub of equal parts kosher style flake salt and coarse grind malabar black pepper. I then added a little paprika, onion and garlic powder. The brisket was already almost sticky to the touch and didn't need any type of slather, in my opinion. Got the smoker up and running with lump and a mixture of hickory and peach and added the brisket when the smoker temp stabilized at 240. I tried out a myflameboss that a buddy of mine has recently purchased and had pretty good luck with. I also used my trusty old Maverick Et-732. The myflame boss worked ok despite the temperature readings. The maverick promised that that temp averaged 225-235. The brisket went on right at 4P and I resisted the urge to peek until 10. The bark had started to form nicely and I started spritzing with a mixture of apple juice, beer, and a splash of apple cider vinegar. I sprayed it every so often util the bark got to the look I wanted - around 2A and wrapped with brown butcher paper. Let it go to an IT of 198 or so (honestly I intended to get it off the smoker at 190, but I slept through the alarm) and put it in the prewarmed cooler with some towels. It rested in there until 4PM and it was ready to slice. To be honest, my slicing skills need a little work, but boy was she tender and moist. We ran a skewer all the way through it with absolutely no resistance. In my opinion, it could have taken a bit more salt in the rub, but the fat cap melted down to less than 1/4 inch. There was quite a bit of fat left around the point, but think it would have been pretty difficult to trim it off without decreasing the integrity of the meat. It turned out very very moist and tender. The bark was nice and sticky and took a perfect amount of smoke. The meat itself had a flavor unlike any other brisket I've ever tasted, rich like a nice ribeye. I hope that you all enjoy the view.
Edited by Moseephus - 9/10/15 at 6:31am