For a second weekend beef was on the menu! I picked up the smaller of several briskets, 13 lbs 10 oz, after work last Thursday afternoon.
The plan was to trim it up, rub her down and smoke as one piece on the UDS with some Kingsford original briquettes and Mesquite chunks at 225*. The UDS worked like a champ and is an amazing smoker! She held temps rock steady at 225* with only minimal spikes to 240* after each mop, but quickly settled right back to 225*.
Once I got started I kept wondering why or what caused me to fear smoking a packer brisket. LOL Thanks to all of you here on SMF!! This ended up being a pretty simple smoke and and the worst part of it all was my choosing to make it an all nighter so I could mop it ever hour, beginning after the first couple hours.
The flavors, taste and tenderness of the brisket was absolutely incredible! The burnt ends were some of the best candy I've had in a long time!
All rubbed up and ready to rest almost 24 hours in the fridge. I was going to list the rub recipe but I felt it was to similar to Jeff's. Although the measurements varied and included some additional ingredients which included granulated sugar, chipolte powder and cracked pepper. Also used the new thick whoosy sauce as the base.
9:15 p.m. Saturday Put in the UDS at 225*, internal meat temp was 46* and I went straight from the fridge to the smoker. Initially placed fat side down for the first 4 hours, then flipped over for 3 hours and back to fat down the remaining time. After two hours I began mopping hourly.
10:45 a.m. Sunday morning she hit 165*. I added approximately a 1/2 cup of apple juice to 1 cup of my mopping sauce in a foil pan, added the brisket and sealed tightly with foil. Placed back in the smoker at 225* until we reach an IT of 190*
12:10 p.m. Sunday afternoon she hit 191*! Pulled from smoker and at that time separated the point from the flatt, wrapped the flat in double foil, two towels and into the dry cooler with blankets for a few hours so I could prepare the burnt ends. Sorry there are no pictures of this part of the process, the boss had went to the store and I couldn't keep wiping my hands to snap a picture! lol
During this time, trimmed the point of as much fat as I could and cut the point into chunks approximately 1" inch. Placed the chunks in a foil pan, sprinkled some additional rub on them, covered in Jeff's BBQ Sauce, stirred well ensuring all were covered completely in sauce. Placed back in the smoker at 225* for 2 hours.
I was hoping for mash potatoes but the boss decided she wanted sliced potatoes and cabbage from the grill to go with dinner. So of course I complied and fired up the grill while waiting on the burnt ends to get done and the flat to rest in the cooler.
3:00 p.m. Just over two hours resting in the cooler the flatt was still holding an internal temp of 170*. Pulled and began slicing. The flatt was so moist and tender once plated all that was needed was a fork to cut it.
A dip in that au jus was heavenly!!!!
And for the burnt ends...these were sooooooooo excellent!! Just like candy! lol
To all of you who have posted your brisket Qview in the past, I can't thank you enough! It was because of all the excellent information shared on SMF, by you, that made it possible for a rookie to produce some of the best flavored and tender brisket, the first time out!!! THANK YOU!!!!!!!
Edited by DeanNC - 10/11/10 at 10:47am