This was a 3.75 LB Brisket Flat.
Rinse Brisket flat & pat dry with paper towels.
After trimming, score through 1/8" to 1/4" fat cap (into meat) in diamond pattern.
Coat with A1 Original & a rub. I got this rub from Paul (BEER-B-Q). Excellent rub!
Wrap in saran wrap, set in foil, and put in fridge over night.
Next Day:
6:45----------Pre-heat smoker to 220˚.
7:00----------Put Brisket on second shelf of MES 40.
7:15----------Bump heat up to 230˚.
7:30----------Fill AMNS with Hickory Dust, light one end, and place it on the bars to the left of the chip drawer assembly.
1:30----------Brisket hits 160˚ internal temp----Foil and add very simple mixture (below) to foil, and put back in smoker.
Foil mixture:
Apple juice----------------------------6 ounces
Kens Teriyaki Marinade------------1 ounce
BBQ Sauce (your favorite)---------2 ounces
4:45----------Brisket hits 200˚ internal temp----Shut off heat in smoker, but leave Brisket in foil in smoker.
5:00----------Open smoker door to allow heat to get down to 190˚ in smoker.
5:45----------Remove Brisket at 202˚ internal temp, take pictures, slice, eat.
Allow juice saved from foiled Brisket to cool in fridge over night.
Remove fat from top, and use for Au Jus (Best I ever had--Much better than store bought Johnny's).
Enjoy & Thanks for looking,
Bear
Note: This time I used A1, instead of Worcestershire Thick as a test. I wouldn't want to try to say which one I like the best. I gotta call it a TIE.
Assorted meats I got when I got the Brisket:
Twin Hams----79¢ per pound------I double smoke here:
http://www.smokingmeatforums.com/forum/thread/105633/ham-twins-double-smoked
10 FREE Ribeye Steaks-----See here:
http://www.smokingmeatforums.com/forum/thread/105636/why-i-shop-at-giant
And Brisket (bottom left):
Brisket Flat $3.99 per pound:
Coated with A1 and rub. Note excess rub around edges of meat.
Lift sides of saran wrap smartly, and the rub will adhere to the edges that are hard to put rub on:
Ready for smoker:
Fresh out of smoker, with Au Jus ready to refrigerate to removed fat from it:
Close-up of Smoked Brisket Flat:
Sliced Brisket:
A meal fit for aKing Bear:
Next Day Sammies (one plain---one with cheese):
Close-up of sammies.
BTW: I eat these with a fork:
Rinse Brisket flat & pat dry with paper towels.
After trimming, score through 1/8" to 1/4" fat cap (into meat) in diamond pattern.
Coat with A1 Original & a rub. I got this rub from Paul (BEER-B-Q). Excellent rub!
Wrap in saran wrap, set in foil, and put in fridge over night.
Next Day:
6:45----------Pre-heat smoker to 220˚.
7:00----------Put Brisket on second shelf of MES 40.
7:15----------Bump heat up to 230˚.
7:30----------Fill AMNS with Hickory Dust, light one end, and place it on the bars to the left of the chip drawer assembly.
1:30----------Brisket hits 160˚ internal temp----Foil and add very simple mixture (below) to foil, and put back in smoker.
Foil mixture:
Apple juice----------------------------6 ounces
Kens Teriyaki Marinade------------1 ounce
BBQ Sauce (your favorite)---------2 ounces
4:45----------Brisket hits 200˚ internal temp----Shut off heat in smoker, but leave Brisket in foil in smoker.
5:00----------Open smoker door to allow heat to get down to 190˚ in smoker.
5:45----------Remove Brisket at 202˚ internal temp, take pictures, slice, eat.
Allow juice saved from foiled Brisket to cool in fridge over night.
Remove fat from top, and use for Au Jus (Best I ever had--Much better than store bought Johnny's).
Enjoy & Thanks for looking,
Bear
Note: This time I used A1, instead of Worcestershire Thick as a test. I wouldn't want to try to say which one I like the best. I gotta call it a TIE.
Assorted meats I got when I got the Brisket:
Twin Hams----79¢ per pound------I double smoke here:
http://www.smokingmeatforums.com/forum/thread/105633/ham-twins-double-smoked
10 FREE Ribeye Steaks-----See here:
http://www.smokingmeatforums.com/forum/thread/105636/why-i-shop-at-giant
And Brisket (bottom left):
Brisket Flat $3.99 per pound:
Coated with A1 and rub. Note excess rub around edges of meat.
Lift sides of saran wrap smartly, and the rub will adhere to the edges that are hard to put rub on:
Ready for smoker:
Fresh out of smoker, with Au Jus ready to refrigerate to removed fat from it:
Close-up of Smoked Brisket Flat:
Sliced Brisket:
A meal fit for a
Next Day Sammies (one plain---one with cheese):
Close-up of sammies.
BTW: I eat these with a fork:
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