An interesting and frustrating smoke; but all turned out well. Fourteen people were headed to my place for a smoked brisket that I had been raving about for some weeks. I decided to smoke the day before just in case something happened. And it did! For the most part we have a bit of a breeze but this day it was gusty and threw my temps all over the place. It was juggling act just to keep them in the 225-250 range. I had lows to 180 and highs to 290+. I had a full brisket (12 lb.) on the hot side and a flat (5 lb.) on the cooler side of the smoker hoping that each would finish at the same time and they did – 18 hours later. I pulled them at 165 and finished them in the oven the next day until they hit 205, and let them rest for about an hour before pulling the meat.
The smoke was all wood and mostly Apple mixed with a bit of Hickory and Oak. I used Jeff’s rub on the full brisket on top of a mustard rub and a simple kosher salt, course ground pepper, and garlic on the flat on top of mustard.
Burnt ends – before I put them in the oven for reheat I took the point off the full for burnt ends and smoked them another 3 hours. I put the ends out for guests and by the time I got back with my camera they were gone! So, I don't have any pictures. Talk about some good eating – WOW! I used a 25% water / 75% Capt. Morgan spritz during the second smoke on the ends.
And Here Is The Rest Of The Story………………….
This is the full brisket - 7 days off the hoof at $2.99/lb. And it's the best tasting I have had to date. There is something to be said for buying local.
This is the 5# Costco flat. A bit more expensive at $3.99/lb. but a nice cut for sure.
Rubbed and ready to go to sleep overnight.
First look after 6 hours....I was really worried with the temp fluctuations.
Pulled both at 165, wrapped in foil, let 'em rest for an hour and then to the frig.
After the reheat the next day to 205. Rested for an hour and began to slice and pull.
Yummy - from the full brisket. Company could not get enough.
This is the flat from Costco. Quite good and most enjoyed it but the fresh full brisket was preferred. I've been making sandwiches out of this one and I think it is great. Buy the way, the crease in the middle is where it fell apart - tender.
In closing I would need to say to all that have not tried smoking this cut, please do. You will be highly rewarded. Yes it is time consuming but trust me it is a labor of love when it hits the dinner table. There will not be an unsatisfied customer in the house.