Bought my offset Smoker and did one smoked brisket last week. It tasted fine but I wasn't happy with the outcome. I have been smoking meat for about two years now and have made much better brisket on my UDS and Pellet smoker so I knew it wasn't as good as it could be. I knew it wasn't as good because I hadn't quite figured out how to manage the fire properly and my temperature swings were very large. So this week I had to do a redemption brisket to make up for last week. Here is how I did it, and the end result. This one turned out almost perfect and all 8 people who ate it loved it.
This is straight out of the package and a little longer than usual.
After trimming, this is what it looked like. I left the little flap on the point just because I wanted to see if anything on it came out as edible (it didn't work haha)
Seasoned with 1 part Kosher salt, 1 part 16 mesh black pepper and then, Meat Church, "The Gospel" for some color/flavor.
After letting it sweat for two hours on the counter I threw it on the pit at 3am!
After 8 hours on the pit at 250-275 degrees, it had the color I wanted so I wrapped it in butcher paper.
Finally it had reached 202 internal temp in the middle section of the brisket and I had let it rest for 3 hours. This was the final product and sorry about the quality. I forgot to take a pic myself, but luckily my buddy snagged a pic and sent it to me!
In conclusion I was very happy with the out come, definitely one of my top 3 briskets that I have made. After using the offset a second time I have definitely gotten better with managing the temperature swings and figuring out when it's best to throw another log on the pit. Learned a lot, had a good time, and most importantly everyone loved it!
This is straight out of the package and a little longer than usual.
After trimming, this is what it looked like. I left the little flap on the point just because I wanted to see if anything on it came out as edible (it didn't work haha)
Seasoned with 1 part Kosher salt, 1 part 16 mesh black pepper and then, Meat Church, "The Gospel" for some color/flavor.
After letting it sweat for two hours on the counter I threw it on the pit at 3am!
After 8 hours on the pit at 250-275 degrees, it had the color I wanted so I wrapped it in butcher paper.
Finally it had reached 202 internal temp in the middle section of the brisket and I had let it rest for 3 hours. This was the final product and sorry about the quality. I forgot to take a pic myself, but luckily my buddy snagged a pic and sent it to me!
In conclusion I was very happy with the out come, definitely one of my top 3 briskets that I have made. After using the offset a second time I have definitely gotten better with managing the temperature swings and figuring out when it's best to throw another log on the pit. Learned a lot, had a good time, and most importantly everyone loved it!
