Starting brisket and picnic at midnight

lifted smoke

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Jul 4, 2017

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Winnipeg Canada

• Jul 7, 2017

• #1

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• lifted smoke
• Jul 7, 2017

Can't wait to start the smoker up! I have a 10 lb brisket flat with some of the point still attached and an 8 lb pork picnic rubbed up and in the fridge ready to hit the wsm at midnight. Serving early dinner/late lunch at around 3 tomorrow, this will be the most meat I have smoked at once and also my first ever brisket. after reading the forums on here I think I'm good to go! I have decided to cook them at 225 and preferably won't be wrapping them at all for a crispy bark but if I need to hurry things up then I will wrap, I will be putting the brisket on the top rack and picnic on bottom and hopefully that evens the cooking time a bit between the two. Rubbed the brisket in salt and pepper and a touch of onion and garlic powder and rubbed the pork in my own rub I made off the internet and tweaked a bit that I know my family likes. Anyways I hope all turns out good I will post more pics later and in the morning.

 

hardcookin

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• Jul 7, 2017

• #2

Good luck with your smoke!!Sounds like a solid plan...If you think your not where you want to be you can always bump your temp up.

 

Last edited: Jul 7, 2017

lancep

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• Jul 7, 2017

• #3

If you're running with water in the pan, I would suggest putting the flat on the bottom rack. Flats tend to cook faster than packers and butts because they're thinner. With water in the pan, the top rack will run a little hotter then the bottom so putting the faster cooker on the bottom should help even it out.

Lance

 

lifted smoke

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• Jul 7, 2017

• #4

Thanks I appreciate the info! I just don't want the brisket to get burnt or the ends overdone from hanging past the water dish so maybe I will start it on top till it shrinks down some and then swap the two

 

SmokinAl

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• Jul 8, 2017

• #5

Keep us posted!

Al

 

lifted smoke

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• Jul 8, 2017

• #6

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• lifted smoke
• Jul 8, 2017

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• lifted smoke
• Jul 8, 2017

Everything has went super smooth so far! Got the goods on the smoker at about 1 am once it was holding steady and fell asleep at about 2. My thermometers have alarms for too hot but not too cold so I set an alarm every two hours and checked the temps to make sure I was atleast at 220- 225 in the middle of the smoker. The two probes on the left are in the middle and top of smoker and the two on the right are in the brisket and picnic. I was gonna swap the brisket lower but they seem to be within a few degrees of each other so I'm just gonna let it ride for now. I made sure to get past 140 internal in 4 hours as I injected the pork and had therms in(read that somewhere so just checked the temps and it made it past plenty fast enough). They hit 155 by 5 am (4 hours) and it is now only at 165 almost 4 hours later so I'm guessing I'm pushing through the stall now! Any questions or comments please ask. I'll keep ya posted

 

Last edited: Jul 8, 2017

lifted smoke

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• Jul 8, 2017

• #7

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• lifted smoke
• Jul 8, 2017

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• lifted smoke
• Jul 8, 2017

Everything turned out super good had great reviews from all the guests! brisket was very Juicy and tender besides the first 4 or so slices of the flat where it got pretty skinny (happens to be the slices pictured) but all In all I thought I did well for my first go at brisket and so did my guests and brothers. Sadly after having the brisket I have decided i am More of a pork fan. It was the only other brisket I have had besides famous daves here in Winnipeg and even though mine kicked the shit out of theirs, it just still wasn't that tangy pulled pork I love so much. Good thing I made a picnic too, Which was unreal but they always are! I fed 12 people with a 10 lb flat and an 8 lb picnic and there isn't near as much leftovers as I thought so that's how I know people weren't lying about liking it hahaha. Anyways I'm Looking forward to my next cook! Probably won't do a brisket till someone requests it though, it was a lot of time and kind of pricey for something I didn't enjoy as much as the cheaper alternative.

 

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lancep

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Apr 6, 2016

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• Jul 8, 2017

• #8

Well, I'll give you points for the brisket anyhow!! I typically lop off the first two or three inches of the flat for tacos and go from there. I will say that packers are a little bit different than flats so you might give one a try before your final verdict. Personally I think the point is the best eating on the cow, but that's just me. Of course, you wouldn't be the first person on the continent to prefer pork to brisket.....

 

lifted smoke

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• Jul 8, 2017

• #9

Thanks lance appreciate it! Also good to know the first few inches of flat are never perfect! And the brisket I smoked still had a good chunk of the point on it and yes you're right it was amazing eats! I horded it to myself and little brother hahaha and if I'm not mistaken the point runs over or under the flat (depending which side fat is on) Because halfway through the brisket the slices were basically coming apart in the middle and the one half was melt in your mouth and the other half was just juicy but not melt in your mouth

 

lancep

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• Jul 8, 2017

• #10

Yes, the flat runs pretty much the whole length and the point sits on top, or below however you want to look at it. They run in different directions grain wise so when you slice up the flat, when you get to the point, rotate it 45 degrees so you're cutting both across the grain. Usually when you have just a flat, most if not all the fat cap has been removed and I swear that makes a difference. Like I said, you might just be a pig guy, but try a whole packer before you give your final verdict.

 

lifted smoke

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Winnipeg Canada

• Jul 9, 2017

• #11

The next one I do will be a whole packer, You definitely aren't the only person who thinks packers are better than flats that's for sure. The brisket I bought was all my butcher had on Friday when I went in, so next time I'll call ahead and get a whole packer put aside! would like to try making burnt ends! Thanks a lot for the info!