3am Brisket

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mr mac

Master of the Pit
Original poster
SMF Premier Member
Oct 19, 2009
1,324
522
Doniphan MO
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.
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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.
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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.
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Hickory chunk in place, and, we're off.
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There are worst reasons to be up that early...Looks like you got a good start on the day...Time for breakfast and coffee!

Jim
 
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Ah, 165, now waiting through the stall. To me that is the hardest part. Ha Looks great. Keep us posted of what time we should be over for a bite. Ha Ha
 
After a couple of hours in the cooler, dinner time came. It came with hungry vultures, the likes I've not seen in some time!

While just a touch dryer than I'm used to, this small brisket flat was still quite tender and tasty.
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The point was spot on and went rapidly.
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