After reading a whole bunch of stuff on here, I decided to throw a brisket on the smoker yesterday afternoon after trying to catch some fish. (it didn't work)
I threw some kosher salt and pepper on the brisket and dropped it on the grates over some hickory and lump charcoal in my vertical brinkman. I smoked it until I couldn't stay awake anymore, about 12 hours and was at the dreaded 160 plateau. With having been up early on the water and being tired, I decided to call it off at 1:30 am. I wrapped it up and put it in the fridge. Pulled it out today and stuck it in the oven (do what you gotta do) on 250 and let it warm through the day. I got it to 180, then pulled it off. I waited about 15-20 minutes and sliced it. That's some pretty good stuff! It was tender, albeit a bit dry, but had great flavor. I learned that the ends should be trimmed first and set aside for chili, leaving the rest of the tender stuff for eating. We're going to make some sandwiches tomorrow night. I think I have some speide sauce I'll throw on the sandwiches for some juice and flavor.
Since I did the chicken too, I cut the breast up for quesadillas on Tuesday. Most of the rest except for the wings (with dinner tonight) and a thigh and drumsticks went into a freezer bag for some soup when it gets cooler outside.
Can't wait till next time!
I threw some kosher salt and pepper on the brisket and dropped it on the grates over some hickory and lump charcoal in my vertical brinkman. I smoked it until I couldn't stay awake anymore, about 12 hours and was at the dreaded 160 plateau. With having been up early on the water and being tired, I decided to call it off at 1:30 am. I wrapped it up and put it in the fridge. Pulled it out today and stuck it in the oven (do what you gotta do) on 250 and let it warm through the day. I got it to 180, then pulled it off. I waited about 15-20 minutes and sliced it. That's some pretty good stuff! It was tender, albeit a bit dry, but had great flavor. I learned that the ends should be trimmed first and set aside for chili, leaving the rest of the tender stuff for eating. We're going to make some sandwiches tomorrow night. I think I have some speide sauce I'll throw on the sandwiches for some juice and flavor.
Since I did the chicken too, I cut the breast up for quesadillas on Tuesday. Most of the rest except for the wings (with dinner tonight) and a thigh and drumsticks went into a freezer bag for some soup when it gets cooler outside.
Can't wait till next time!
