Originally I was going to use a point, but they were out and busy at the butcher shop, so I brought home a seven pound flat. I cut it in half for the chili, and so it would fit my smoker. And, I would have a backup plan if I had a failure since this is my first try with brisket.
I rubbed it the night before with a salt and pepper coffee rub. This is the stuff I use on my jerky and I love it on beef.
I set the smoker at 250 with hickory and water in the pan. It stalled at about 155. At 170, I wrapped it with some beef broth. At 195 I started probing. At 205 I uncovered it to set the bark. It was pretty moist from the foil. At 207 I pulled it and let it rest. I would like a bit more pink, but it tastes great and passed the Mrs. Smoke test. I had to shoo her away to save some for the chili. Just slightly dry. Next time I may pull a bit earlier. It won’t be a problem for the chili this time though.
It took forever. About eight hours which seems high for this size which is just over three pounds. Is that normal?
Thanks for the ideas and help everyone has offered, now I need to make the chili! If I don’t get the brisket into the chili soon, there won’t be any left.
I rubbed it the night before with a salt and pepper coffee rub. This is the stuff I use on my jerky and I love it on beef.
I set the smoker at 250 with hickory and water in the pan. It stalled at about 155. At 170, I wrapped it with some beef broth. At 195 I started probing. At 205 I uncovered it to set the bark. It was pretty moist from the foil. At 207 I pulled it and let it rest. I would like a bit more pink, but it tastes great and passed the Mrs. Smoke test. I had to shoo her away to save some for the chili. Just slightly dry. Next time I may pull a bit earlier. It won’t be a problem for the chili this time though.
It took forever. About eight hours which seems high for this size which is just over three pounds. Is that normal?
Thanks for the ideas and help everyone has offered, now I need to make the chili! If I don’t get the brisket into the chili soon, there won’t be any left.