Hosting family for a Sunday dinner and to celebrate some birthdays and decided brisket was in order. Started with a 19 lb. prime brisket from Costco. This was my third time cooking a brisket. The plan was to start at about midnight, let it go for about six hours, then wrap in butcher paper until done. Pecan was the chip/chunks of choice for the smoke.
Trimmed it up (still trying to master that skill) and used 50/50 Kosher salt and course black pepper. Into the smoker that was settling in at about 245* F.
I didn’t get photos of before I wrapped, but I did wrap after 6 hours and cooked until my thermometer was holding at 199* F. about 14 hours total. Let it rest in the ice chest for about two hours before slicing and serving. (Sorry, no photos of it plated or with the Mac & Cheese I also smoked). Taste was fantastic and it was almost fall apart tender (maybe a little to long cooking?). Overall I’m pleased with how it came out and everyone seemed to really like it. I think I’ll watch a few more videos on trimming and do it all again sometime. Practice makes perfect.
Trimmed it up (still trying to master that skill) and used 50/50 Kosher salt and course black pepper. Into the smoker that was settling in at about 245* F.
I didn’t get photos of before I wrapped, but I did wrap after 6 hours and cooked until my thermometer was holding at 199* F. about 14 hours total. Let it rest in the ice chest for about two hours before slicing and serving. (Sorry, no photos of it plated or with the Mac & Cheese I also smoked). Taste was fantastic and it was almost fall apart tender (maybe a little to long cooking?). Overall I’m pleased with how it came out and everyone seemed to really like it. I think I’ll watch a few more videos on trimming and do it all again sometime. Practice makes perfect.
