Hey everyone. Back again with another smoke! This was my 3rd time smoking ever! 2nd time smoking brisket. Had a huge success with my first one. I created a post about that if you want to check that out.
So I basically tried to replicate what I did the first time to see if I actually mastered smoking brisket with my first attempt haha. I'll give you the run down on my experience.
Like I said earlier, I tried to do everything the same as last time, so for this smoke I used my 18.5" Weber smokey mountain and purchased the whole packer prime brisket at Costco. I used kingsford original briquettes with pecan and hickory.
Got my minion method set up and the chimney going at 5am and then started prepping the brisket. Trimmed it up nice and clean, leaving 1/4" of fat on top and tried to remove as much silver skin and fat on the bottom. After that was done, I seasoned it with kosher salt and coarse pepper and waited for the smoker to come up to 200f so I could start adjusting the bottom vents to the size of a #2 pencil opening but leaving the top one 100% open.
I tried to get the temp to 225 like my first smoked brisket but I didn't have time to wait for it to drop so I threw it on at 240. The next time I smoke a brisket, I'll be smart enough to put hot water in the water pan and not from my garden hose. I'm pretty sure that was the reason it took so long to get to temp. I covered the lid and didn't look inside for 6 hours, but coming back every hour making sure the temp was good. I managed to maintain it at 230
Here's what it looked like 6 hours in. I did not wrap the brisket.
http://s3.photobucket.com/user/russ...7-469D-9E5C-82A5A52271DB_zpskanfptlw.jpg.html
This was the bizarre part of my day. 4 hours later ( 10 hour into the smoke) the damn brisket was registering 180! No idea why or how but I was a little worried but I rolled with it. 11 hours in, my brisket registered 195 and probed like soft butter. I took the brisket off the smoker, wrapped it with heavy duty foil and wrapped in a thick towel and let it rest for 3 hours in the oven(off)
Well.... to me, it was another huge success, which makes me want to do another one to see if I'm just getting lucky or if I figured out how to smoke a brisket lol.
Hope you guys like the pics! My sister, the photographer/ videographer did me a favor :)
Here's a video of the brisket!
http://s3.photobucket.com/user/russ...B-42DE-9E9B-E2FD6D10A799_zpsw1ysziup.jpg.html
http://s3.photobucket.com/user/russ...D-4CCE-84E2-24803AAD46A7_zpsrfdnccvo.jpg.html
http://s3.photobucket.com/user/russ...E-4BF1-B4EC-4DD9C2B40990_zpsjm9i41tm.jpg.html
http://s3.photobucket.com/user/russ...4-49F5-812D-4A540A00EE64_zpsavjkjyxz.jpg.html
http://s3.photobucket.com/user/russ...0-44B9-B7F1-69DDE8D42A4E_zpssoc8ehtn.jpg.html
http://s3.photobucket.com/user/russ...8-405A-8E51-2BD2661BEA32_zpspylicbiy.jpg.html
http://s3.photobucket.com/user/russ...5-4521-8FDE-3E629CAB86EC_zpsvm6cfpjq.jpg.html
http://s3.photobucket.com/user/russ...F-4F83-A89A-A0066A77CDBE_zpseooysn7n.jpg.html
So I basically tried to replicate what I did the first time to see if I actually mastered smoking brisket with my first attempt haha. I'll give you the run down on my experience.
Like I said earlier, I tried to do everything the same as last time, so for this smoke I used my 18.5" Weber smokey mountain and purchased the whole packer prime brisket at Costco. I used kingsford original briquettes with pecan and hickory.
Got my minion method set up and the chimney going at 5am and then started prepping the brisket. Trimmed it up nice and clean, leaving 1/4" of fat on top and tried to remove as much silver skin and fat on the bottom. After that was done, I seasoned it with kosher salt and coarse pepper and waited for the smoker to come up to 200f so I could start adjusting the bottom vents to the size of a #2 pencil opening but leaving the top one 100% open.
I tried to get the temp to 225 like my first smoked brisket but I didn't have time to wait for it to drop so I threw it on at 240. The next time I smoke a brisket, I'll be smart enough to put hot water in the water pan and not from my garden hose. I'm pretty sure that was the reason it took so long to get to temp. I covered the lid and didn't look inside for 6 hours, but coming back every hour making sure the temp was good. I managed to maintain it at 230
Here's what it looked like 6 hours in. I did not wrap the brisket.
http://s3.photobucket.com/user/russ...7-469D-9E5C-82A5A52271DB_zpskanfptlw.jpg.html
This was the bizarre part of my day. 4 hours later ( 10 hour into the smoke) the damn brisket was registering 180! No idea why or how but I was a little worried but I rolled with it. 11 hours in, my brisket registered 195 and probed like soft butter. I took the brisket off the smoker, wrapped it with heavy duty foil and wrapped in a thick towel and let it rest for 3 hours in the oven(off)
Well.... to me, it was another huge success, which makes me want to do another one to see if I'm just getting lucky or if I figured out how to smoke a brisket lol.
Hope you guys like the pics! My sister, the photographer/ videographer did me a favor :)
Here's a video of the brisket!
http://s3.photobucket.com/user/russ...B-42DE-9E9B-E2FD6D10A799_zpsw1ysziup.jpg.html
http://s3.photobucket.com/user/russ...D-4CCE-84E2-24803AAD46A7_zpsrfdnccvo.jpg.html
http://s3.photobucket.com/user/russ...E-4BF1-B4EC-4DD9C2B40990_zpsjm9i41tm.jpg.html
http://s3.photobucket.com/user/russ...4-49F5-812D-4A540A00EE64_zpsavjkjyxz.jpg.html
http://s3.photobucket.com/user/russ...0-44B9-B7F1-69DDE8D42A4E_zpssoc8ehtn.jpg.html
http://s3.photobucket.com/user/russ...8-405A-8E51-2BD2661BEA32_zpspylicbiy.jpg.html
http://s3.photobucket.com/user/russ...5-4521-8FDE-3E629CAB86EC_zpsvm6cfpjq.jpg.html
http://s3.photobucket.com/user/russ...F-4F83-A89A-A0066A77CDBE_zpseooysn7n.jpg.html
