I got up at 3am with my oldest, Jeromy, to both get a brisket in the MB gasser for tonight, and to spend a couple of minutes before he left for work. This was also so I could help him hone his brisket cookery. Yes, I probably should have been up earlier, but The Better 9/10ths and I have both been sick with a nasty cold.
Anyways, because of the narrow size of the smoker and the size of the brisket itself, I chose to separate the point from the flat, something I got used to doing when I owned one of these smokers 12 years ago (back when they only had one door). Trimmed fat is in the freezer for tallow making day.
This is a smaller brisket from the Cleburne HEB.
I did the two rub method of seasoning. First, I rubbed the pieces with Worcestershire sauce and then hit it with the Montreal steak seasoning since it's pretty coarse. I followed that with a generic BBQ rub that was finer and sugar forward for the bark.
Smoker was at 225, so in they went, fat side up, with the point up top so some of the fat would help baste the flat.
Hickory chunk in place, and, we're off.
Anyways, because of the narrow size of the smoker and the size of the brisket itself, I chose to separate the point from the flat, something I got used to doing when I owned one of these smokers 12 years ago (back when they only had one door). Trimmed fat is in the freezer for tallow making day.
This is a smaller brisket from the Cleburne HEB.
I did the two rub method of seasoning. First, I rubbed the pieces with Worcestershire sauce and then hit it with the Montreal steak seasoning since it's pretty coarse. I followed that with a generic BBQ rub that was finer and sugar forward for the bark.
Smoker was at 225, so in they went, fat side up, with the point up top so some of the fat would help baste the flat.
Hickory chunk in place, and, we're off.
