SMF Hall of Fame Pitmaster
- Joined Jan 6, 2011
Thanks again everyone, I enjoy all smoked meats, but I'm partial to Briskets
Looks awesome! The butcher paper makes a lot of difference. Thanks for the step by steps.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.
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
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You can see how the Store Marked it
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Seasoned up and Resting
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Smoker about Ready
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OK, this is where I opened it after 2 Hours
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Here is a shot of the Beans, Rump Roast and Brisket. I had already pulled the Pork Tenderloin, Sorry, no Pics of it.
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After 6 Hours I pulled it to Wrap
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Ready to Wrap in Butcher paper
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Rump Roast Ready, you can see where I took a little sample, MMMMmmmm good
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Brisket comming off next
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Opened it up to take a peak. (I did let it rest for about 15 -20 min)
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Super Tender I could have probably pulled it a little earlier for me. Really good flavor
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Had to do some Chopped
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My Plate, Good ole sandwich, Beans and Tater Salad
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Thanks for the Look
Yes. I've found the lower priced like that or Choice which we have here in Greater Atlanta have more marbling and much more juicier. The Prime one I made was dry, I first thought I over cooked it.I have bought Select which had a lot of marbling that were fantastic.
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