It's been a long while since I've posted on here... Don't worry, I'm still smoking away! My pics just don't get uploaded very timely.
So a few weeks ago our local Fareway had a sale of briskets for $2.99/lb!! I've smoked several small flats that sometimes go on sale at Walmart, but I've never got myself to pony up and spend the $$$ on a full brisket. So Needless to say I immediately jumped on that bandwagon and came home with a nice, healthy, 11.3# beaut.
My rub was pretty simple. Lathered in Worcestershire sauce then SPOG, paprika, dash of chili powder. I did decide to try injecting... Mixed up a beef stock, Pendleton whiskey, and Worcestershire sauce.
I was a little slow getting it going this morning (night out in the town sure didn't help my morning start ha ;)). Fired up the MES 40 around 10am, and tossed some pitmaster choice pellets in the AMNPS. First 4-5 hours I kept it around 230 degrees F.
Opened the door around 4:40 pm to stick a meat probe in and examine. Reading around 140 Degrees F internal temp. Still some pellets in my mailbox so I'll let it smoke a while longer before wrapping. My tardiness may drag this smoke out into tonight... We'll see. I'd like to wrap it around 160 degrees F. I bumped the smoker temp up towards 240 degrees F.
I'd like to separate the point after it's done and attempt burnt ends. At the very least cut them up and store for a later day. Most of this I will be vac sealing for meals during fall harvest.