I had a big brisket in the freezer & weather was too nice yesterday not to break out the smoker. So I got the old Lang out, fired her up w/ pecan splits about 5 am and went to work. My goal was to smoke at 250 degrees, wrap at 170 w/ butcher paper (I've never done this way before, could not find any peach paper locally, so I used regular white/non coated butcher paper), and pull at 200.
I followed this pretty much to the letter. Temps stayed fairly consistent throughout the cook. Total cook time was 12 hours, I'd say the packer was 12-13 lbs after trimming but that's a guess. It was probably my best brisket ever, but if I had to say something negative it maybe could have used another 45 mins to an hour of heat. The slices pulled apart w/ a little more tug than necessary. But it gives me something to focus on the next go round.
I took a few pics, thought I'd share...
After I cleaned my smoker, came upstairs and took a shower... So about 1&1/2 hours rest...
I was pleased with the smoke ring and the juiciness of the flat. Maybe I cut my slices a little thick?
The point was gushing juices and the bark was out of sight...
Overall, I'd say it was a successful smoke. Still trying to achieve brisket perfection, but the practice is so much fun. Can't wait for the leftovers tonight!!!!
I followed this pretty much to the letter. Temps stayed fairly consistent throughout the cook. Total cook time was 12 hours, I'd say the packer was 12-13 lbs after trimming but that's a guess. It was probably my best brisket ever, but if I had to say something negative it maybe could have used another 45 mins to an hour of heat. The slices pulled apart w/ a little more tug than necessary. But it gives me something to focus on the next go round.
I took a few pics, thought I'd share...
After I cleaned my smoker, came upstairs and took a shower... So about 1&1/2 hours rest...
I was pleased with the smoke ring and the juiciness of the flat. Maybe I cut my slices a little thick?
The point was gushing juices and the bark was out of sight...
Overall, I'd say it was a successful smoke. Still trying to achieve brisket perfection, but the practice is so much fun. Can't wait for the leftovers tonight!!!!