- Jan 6, 2011
- 26,253
- 4,709
Brisket 12-15-19
I had been in the mood for a good Brisket all week, so yesterday I went to the store to see what they had. There were 3 , 20+ pounders out in the case so I asked the Butcher to bring some more out, not as big. I started looking through them and found a good one. Sometimes you just get lucky.
It was labeled and priced as “Select” but looking at the Cryovac Package it was Stamped Choice. So, a double win for me.
I know I have posted my Smoking process before, but it has been a while, and we probably have some newbies.
So here it is again.
First thing, keep it simple, don’t over think it. It’s just a hunk of meat.
OK,
5:30 AM Turn on Coffee Maker, Pull Brisket out of Fridge and Fire up Smoker. I start with some charcoal then light it up with my Weed Burner, I go over my grates and heat up the inside to speed things up, throw on a couple of splits of pecan, then back inside.
Trimmed up the Brisket, seasoned it up let it rest while smoker comes up to temp.
6:00 AM Put Brisket on, smoker running right at 225° .
About every hour or so I throw on another split.
I don’t ever open my smoker to look, I did once today to take a pic and to put on a pork tenderloin and a rump roast my neighbor brought over to smoke.
Pork Tenderloin was ready about noon, didn’t take it long, pulled it off and put on my Beans. I always give my beans a few hours on the smoker.
Around 4:00 PM Rump Roast was ready
5:00 PM Brisket was ready.
A few things I “Don’t” Do
I never worry about the stall, it’s gunna happen so just don’t sweat it. I “Don’t” use a probe to tell me the IT and worry about how long it has been in the stall mode”, I Don’t mess with it at all. Just let it cook. I have smoked so many Briskets and really know my smoker I Don’t check the temp till I Feel its about ready, and Honestly I don’t know why I even do that, I can tell by feel, But that’s takes a long time to get to that point. So, by all means use what ever is comfortably or work for you.
Here are some Pics:
Package marked Choice
Whole Brisket
You can see how the Store Marked it
Seasoned up and Resting
Smoker about Ready
OK, this is where I opened it after 2 Hours
Here is a shot of the Beans, Rump Roast and Brisket. I had already pulled the Pork Tenderloin, Sorry, no Pics of it.
After 6 Hours I pulled it to Wrap
Ready to Wrap in Butcher paper
Rump Roast Ready, you can see where I took a little sample, MMMMmmmm good
Brisket comming off next
Opened it up to take a peak. (I did let it rest for about 15 -20 min)
Super Tender I could have probably pulled it a little earlier for me. Really good flavor
Had to do some Chopped
My Plate, Good ole sandwich, Beans and Tater Salad
Thanks for the Look
Gary
