So, I've smoked some ribs and chicken in my older analog electric smoker and they've come out pretty good. Sometimes I seem to dry out the chicken, but I've decided to get serious with this brisket and bought a Maverick ET-733 to make sure my temps are not getting out of control.
Anyway, being a complete newb, I'm not ever sure what I've got here. It seems like it's just a flat, and it's only about 7 lbs, so I figure it must be. But, I figured I'd post a few pics of the meat before it gets any treatment and see if anyone has some advice. I've read the brisket threads around here and I think I'm going to go with just a salt and pepper (don't know how much to use, figure half and half mix, but...don't want to overdo it) and maybe put a bit (what's a bit with a 7lb piece of meat, lol) of cayenne or smoked paprika. I thought I might use some extra virgin olive oil (again, what's a good amount? A few tablespoons??) to help stick it all.
For wood, I'm thinking a mix of hickory and mesquite, with a bit of cherry (or would pecan be better?). Probably keep the smoke going until the meat hits the "stall" (around 165 so says the threads) then mop (maybe I'll try and use a little beer?) and wrap in foil or the butcher paper it came in and toss it back in. Another dumb question though...some people say to use the butcher paper over foil, for lack of a better term, because it "breathes" better. But, the paper this came in is a bit waxy. Is that ok? Or should I just go with foil? Too much I don't know, lol.
Anyway...sorry for the stream of conscious. I'm sure I'll probably screw it up somewhat, but I'll do my best to be patient and start it really early the morning before. I'll going to try and keep the smoker around 225 if possible and start pricking it for the "probe through butter test" around 195 internal temp. But, since it's an electric, I really don't want to be pricking it much because I'm sure it'll lose quite a bit of heat every time I open it up.
It's for my mother-in-law's 50th birthday party, so I'd love for it to come out good...but I've got clams and burgers and dogs if I screw it up royally, lol. We'll see. I'll post back whatever happens.... Any advice y'all can give, I'd love to hear. Like I said, I've read most of the threads, but there's so much info it's hard to absorb it all.
Here's the meat I got from a local butcher:
I guess what's left of the fat-cap:
from the thicker side:
Here's the flip side:
And it folds in half pretty nicely, so that's "good", I suppose....
I wasn't planning to trim it down anymore. Hopefully it'll fit on the smoker just like this. If not, I guess I'll probably cut it in half, but that'll stink because I only have the two probes and want to use one in the smoker chamber itself.
Wish me luck, lol.