I found a really nice Choice brisket at Walmart a few days ago for $2.96 lb. Incidentally I just got back from there & now they are only $2.56 lb.
I almost bought one to freeze. But they are always below $3, so I can wait.
I have smoked a bunch of briskets before, but this is the first one on the new Lang
Anyhow here is what I got.
It was really well marbled and was nice & thick at the flat end.
This would be a perfect photo to show someone where the point & flat are.
The flat is just sitting right there on top.
I trimmed the fat off & separated the point & flat. I also cut the flat in half.
The bottom piece is going in a cure for corned beef or pastrami.
Here it is ready for a 10-12 day cure in the fridge.
The other piece of flat & the point both got injected with Creole butter & dusted with my rub.
Normally I don't inject or use anything other than SPOG for a rub, but I felt adventurous.
I put them both in vac bags, sealed them up, & into the fridge for a couple of days.
2 days later they are ready for the smoker.
If I would have left the packer in one piece I would have smoked it directly on the grate.
But since it's 2 pieces I chose to smoke it in a pan.
I also saved some of the trimmed fat to baste the meat with while it's smoking.
Here it is ready to go.
My Lang has been running about 20 degrees hotter on the firebox side.
This has been a problem for me, because one of the reasons
I bought the Lang was because I thought it had even temps across the grates.
Well today I fixed the problem with a bread pan filled with water sitting next to the firebox.
I did have to refill it twice, but it evened out the temps perfectly.
You can see at 53 minutes in the right & left sides are the same.
Throughout the day the smoker temp ran between 250-270, but the side to side never varied more than 2 degrees.
At about 5 hours the point was at 190, so I took it out & rested it for 15 minutes.
Then I cubed it up.
Tossed it in a pan with BBQ sauce & some more rub.
Back into the smoker. The flat just came out of a 2 hour stall at 171, & the IT was starting to rise a little at a time.
I took the top rack off & fed the fat to the fish & turtles behind the house.
It took another 2 hours, 7 hours total to get the burnt ends toothpick tender.
The flat finished at the same time. I had to take it to 203 before it was done.
I started checking it at 190 & you could tell it had a long way to go.
I let it rest on the cutting board for 30 minutes.
Then it's time to slice it up. It was very tender & juicy.
You can see how tender it is hanging on the knife.
All sliced up.
Put a little more sauce on the burnt ends.
I think we are ready to eat!
Of course Judy just made some buns. I do like my sammies.
A few slices & a few burnt ends, perfect sammie!
Of course you need a pickle or two.
As I said earlier I have always gone real simple with brisket, letting the meat do the talking.
But I have to say this will be my go to recipe from now on.
Judy said it's the best brisket I have ever smoked.
And she is usually pretty critical of anything I cook.
Anyhow thanks for looking guys!