I've been smoking for about 1 year but this is my first brisket. Have stuck to ribs, chicken, salmon and butts - brisket was always intimidating because I was terrified of murdering an expensive slab of beef.
First brisket!
- Thread starter calgarysmokes
- Start date
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12lbs trimmed. Unfortunately the butcher separated the flat and the point. The flat is really thin, worried it will end up like a piece of leather. Thought about just putting them on top of each other and tying with string, but decided against it, just didn't think it would work.
Putting them into my MES 40 at 1:30am @ 235F. They sat in the fridge for 24hrs wrapped in plastic in a simple EVOO and SPOG. Using the hickory, wanted to add some mesquite but didn't have time to buy any today.
Wish me luck!!
Putting them into my MES 40 at 1:30am @ 235F. They sat in the fridge for 24hrs wrapped in plastic in a simple EVOO and SPOG. Using the hickory, wanted to add some mesquite but didn't have time to buy any today.
Wish me luck!!
davetheaviator
Newbie
- Aug 4, 2017
- 7
- 10
6:30am and the flat is at 170F. Don't know what the point is at because that thermometer is clearly malfunctioning - reading 210F.
Took a peak (I know, I know) and they both looked and felt ok, but not really sure what they should look and feel like at this point so I snapped a pick and shut the door.
Ran out of chips at some point during the night (don't really know when), some going to hit with a few more hours of smoke then wrap in foil and ride it out to 205F
Took a peak (I know, I know) and they both looked and felt ok, but not really sure what they should look and feel like at this point so I snapped a pick and shut the door.
Ran out of chips at some point during the night (don't really know when), some going to hit with a few more hours of smoke then wrap in foil and ride it out to 205F
cksteele
Smoking Fanatic
10:30am and the flat is at 199F. Still a bit stiff in spots when I did the poke test. The point was at 171F so wrapped in foil. They're both back in the smoker now.
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